Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
picture # 1 13lb free range young turkey brined 24 hours in apple juice salt brown sugar white and black pepper washed pat dry and seasoned with butter and tony's creole seasoning
picture # 2 after three hours smoke mixed hickory and apple chips and oh yes that is thick apple wood bacon...
t
old smoker 2.Fathersday gift new Medina River 3. 8 pound pork butt after 6 hours 4. all done 5. bone pulls right out 6. ready 7. rubbed and ready i knowits out of order. anyway pork came out great family loved it. i learned a few things about my smoker. the temp gadge at the top of my smoker...
Hey from San Diego new to this site new to forums. I'm Ron i am a beginner to smoking had a Brink-man offset for about a year and a half Home Depot special. Had some great success with it and a couple of big time failures. No matter what happens i am hooked and i love it. Just got my fathers day...
i have smoked an 8 lb pork but many times before it takes 12 to 14 hours. i have a big family reunion coming up and i will need to smoke two 8 lb pork buts will the time be the same 12 to 14 hours?? i have never done two before if anyone could help
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.