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  1. mighty quinn

    Beercan Chickens with Qview

    I started with a couple of rinsed whole chickens. Tossed them in a brine and let them bathe for around four hours. After a quick rub down they're on the throne and ready for some smoke! I sprayed them down every hour with some apple juice and pulled them after about four hours. They...
  2. mighty quinn

    My First Smoked Pork Shoulder

    I started wit an 8.5 lb bone in pork shoulder. After a nice rub and smoke, I pulled it at 165* to wrap up in foil. A couple of photos after it hit 200* That bone slid out and this shredded like nothing else! I hit with a finishing sauce and we chowed. A huge success!
  3. mighty quinn

    Meat cure and brine question

    Hey guys. I have an 8 pound pork shoulder I want to smoke. How much Morton's meat tender cure and water should I use to cure this properly. The package says 1 cup cure to 4 cups water but that might come up 1/4 of the way on the shoulder. Is it ok to double this mixture or triple it? Thanks
  4. mighty quinn

    Venison Cheddar Sticks

    I smoked these babies up last weekend. Sorry so late, I just figured out how to gat these pics off the iPad! I used 20% ground pork to ground venison with 10% high temp cheddar cheese. I love the sticks original, but the cheese really makes them even better.
  5. mighty quinn

    Picture trouble

    Hey guys. I went through the tutorial on posting a new thread, but I cannot get any pics loaded up onto the thread. What is the secret?
  6. mighty quinn

    Polder thermometer problems

    I purchased a Polder all in one meat thermometer. This product received great reviews with the only complaint of a single probe for meat, no internal smoker probe. I tested it in boiling water and it read 211.6*. I have used this and had meat that said 180* be sliced open and show clearly...
  7. mighty quinn

    Smoking Disaster

    I am writing this as a newbie to smoking hoping some of the pros can relate. I had a major smoking disaster yesterday that could have been avoided on many levels. I wanted to smoke some boneless spare ribs for a dinner at my sisters house on the other side of town. I had looked into several...
  8. mighty quinn

    Soaked or unsoaked?

    Hey guys. I'm having mixed thoughts on soaking my wood chips versus putting them in straight out of the bag. To me, the soaked chips just steam until the water is boiled out and then dry until they reach the smoking point. Is it necessary to soak if there already is a water pan for moisture...
  9. mighty quinn

    That one guy from South Dakota

    Hey guys! I'm new to smoking but have been grilling for a pretty long time. What I have smoked so far has gone relatively well and I'm already addicted to it. Glad to be here.
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