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  1. sailingcal21

    Brisket to Wrap or Not to Wrap that is the question?

    I've had reasonable success with my briskets by smoking until 165; then foil wrapping until reaching 200-ish. Not real happy with the bark result so want to try taking her all the way past 200 with no wrapping. My smoker is a Masterbuilt Pro, seasoned with some off the shelf Terry Black's Beef...
  2. sailingcal21

    Chesapeake Bay Fatty

    Decided to make a fatty with blue crabs from the Chesapeake Bay.  Used 1 1/2 lbs of crab, 1/2 cup of parmesan cheese, a bit of onion and some Old Bay Seasoning.  Also included some fresh spiniach.  Turned out great, be sure and pick the shells out of the crab meat.  Next attempt will be a "Fatty...
  3. sailingcal21

    Potential Conflict Smoking a Turkey

    I've got an issue to resolve. Conventional wisdom on the forum says that the best size for a smoked turkey is around 12 lbs.  Since joining SMF, I've resolved to do things right so am taking the CW to heart.  I've smoked many turkeys in various (charcoal and electric bullet type smokers) with...
  4. sailingcal21

    Good Morning

    Been smoking butts and turkeys for a good while.  I've had several charcoal and one electric dome type smokers over this year.  Just got a Master Forge propane from Lowe's plus the dual digital thermometer that ya'll recommended here, good idea shoulda gotten one a long time ago.  I seasoned the...
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