Toggle sidebar

Search results

  • 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.
  1. T

    Can I ....Should I...Would you???

    Did some chicken thighs in an apple water brine then apple juice in smoker....oh yeah!!  So now my curious mind is thinking...how about orange juice?  Is that to acidic or would that throw a nice flavor into the chicken. What other flavors have been used with success?
  2. T

    Aluminum pie pan

    Have been using the iron smoke pan in my Brinkman but am not satisfied with the amount of smoke it produces with this limited amount of chips. Been thinking of using a 9" aluminum pie pan,,,any thoughts on this? Usually soak the chips for several hours prior to putting them over the fire and...
  3. T

    How to get heat down in a Great Smoky Mountain Propane Smoker

    Want to smoke on a cooler temp but can't get this thing to drop below 200. Only cracking the tank enough to get the fire going. Top vents (only ones) are closed as much as possible with the tabs still intact. Looking for hints...this might help....I'm new at this and have lots of things to...
  4. T

    Jack Daniels sauce Ahhhh $$$$$

    Made a trial run of the JD sauce and it was very well like.....now the quesion....up here in the far North a bottle of JD will run about  25 bucks,,,kinda pricey to dump in a sauce.  Any ideas of what other brand would work as well? This is a difficult question because I dont' want to totally...
  5. T

    And the rest of the story is:

    O.K.,,,ribs are all done on Jeff's formula, lookin good  BUT...I don't want to serve them at this time. Perplexed with which way to jump. Just wrap em up, freeze em for later   OR   prepare with sauce druing the final phase and then wrap them up for the freezer? Who has tried what and what...
  6. T

    Beef heart & Tongue

    Are all the folks that smoke things as weird as I?  Always looking for something different to try, ribs and briskets are fine but what else is there the is just dying to be smoked. Did the eggs/hot dogs/wings etc.....Now it 's time for heart and tongue. I've made them years ago the normal way...
  7. T

    It's NOT snowing in WI

    How about that,,,frost warning for tonight and 83 on Tue...now that is good ole WI weather at it's finest. Started playing at smoking a couple years ago, liked it and decided to go from a small electric to my  Great Outdoors Smoky Mt. series gas fired model. Really like it. Have finally...
  8. T

    Wood box size

    Did up some chickens yesterday and had a random thought (gets more random with age :):) That ""little"" box that holds the wood chips is just to small. If I super size it to an 8"x11" pan would that make any difference to the smoking results?  Can there be to MUCH smoke being put out. I know...
Top Bottom
Back
Clicky