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Turkey time! (w/ plenty of Q-view)
12+ pound bird that I'm cooking early so I can watch football tomorrow! I brined it for about 18 hours in a cooler that I then put in the fridge--salt, brown sugar, a couple apples, rosemary, sage, clove, and a couple cinnamon sticks. Before putting it on the heat, I patted it dry, stuffed some... -
Pork Shoulder (with Q-View and bonus chickens)
It was too beautiful this weekend in Atlanta NOT to fire up the smoker. First smoke of the new year! Did a shoulder (butt) and two whole chickens today; started the pork at around 8:20 and threw the chickens on around 10:30. Pork was a little over 8.5 lbs and the birds were about 5 lbs each... -
Pork Loin(s)
Doing two pork loins today over hickory. Rubbed the one on the left with mustard and then a brown sugar, salt, and paprika rub with some other goodies throw in that I can't remember at the moment. The one on the right has a little mustard on it, then a straight brown sugar rub. Since I wasn't... -
Naked butt (Q-View)
No rub, no nothin'. Shoulder is 9.58 pounds, probably an even 9.5 after trimming. I started my fire with charcoal with a little charcoal, let it burn down, and am going to smoke with a roughly 50/50 hickory/oak blend. Shooting to keep the smoker in the 225-235 range. Will keep ya'll posted! 11:30am -
Doing two whole chickens this afternoon (Q-view? Of course!)
12:30pm--Birds on! I brined each of them overnight in a one gallon ziplock with a 1/2 cup of salt and brown sugar in each bag. Took 'em out this morning, patted 'em dry, and rubbed under and on top of the skin with a highly-classified combination of salt, black pepper, garlic powder, cayenne... -
NC native in the ATL
Just wanted to introduce myself. I live in Atlanta and am relatively (<1 year) new to smoking, but I'm totally hooked. Have 10 or so pork shoulders under my belt, a handful of chickens, some wings, steaks, and even some burgers and dogs! My favorite item to cook is definitely the shoulder--while... -
Doin' up a shoulder (first post, w/ Q-view)
Hi, all. I've read these forums for a few months now and have learned a LOT from ya'll. Got up early (although not as early as I'd planned) this morning to cook a shoulder and decided what the hell, I'll log it on SMF. Hope ya'll enjoy! I started with a 10.1 lb picnic ham. Would've rather done...
