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. donttread

    Pull behind propane smoker?

    I've been doing some searching for an affordable (under $1500) pull behind propane smoker 36-48 inch for family get togethers mostly. Anyone have any suggestions? I have also considered the possibility of modifying a regular propane pig cooker.
  2. donttread

    Sausage stuffed whole chicken

    I have a roaster ready to go, I had a quick question about the sausage though. I'm cooking the chicken at 300 to an it of 168. It usually takes me around 2 hours to cook one unstuffed and spatched. Should I brown the sausage first or put it in raw? I'm using spicy venison sausage, pepper jack...
  3. donttread

    What cookbook do you recommend?

    I have been looking around lately for a cookbook to pickup, but I was looking for some of your suggestions first. I'm wanting something with a good amount of recipes that goes into pretty good detail on the particular food each recipe is for. Mainly interested in a book that is meat focused.
  4. donttread

    First Chuck Smoke

    Here's a picture of the goods at 154, we are officially stalled out. My plan is to take it to 165 and foil it. Then put it back on until 205. I would like to shred about two thirds of it and slice the rest for sammiches. The foil back is going to contain peach whiskey, worsch sauce, and beef...
  5. donttread

    Sunday Baby Backs

    225 degree Sunday afternoon smoke on some baby backs. I did 2-2.20-1 method using hickory ;). I rubbed the ribs down with oil, weber mesquite, garlic powder, and brown sugar. When I foiled the ribs covered them with a splash of apple juice, yellow mustard, and honey. The last 20 minutes I...
  6. donttread

    Texas Pete Smoked Turkey (q-view)

    I figured I would get my thread started for the day. I've got a 12lb butterball that's been sitting in a Texas Pete and butter mixture for roughly 40hrs. I injected the bird in the meat and put a good coating under the skin. My plan is to get the smoker settled in at 230 and cooking the bird to...
  7. donttread

    Smoked Texas Pete Turkey (Q-view)

    Has anyone attempted this before? I've had it fried before and love it, but I was going to attempt a smoke. Thoughts?
  8. donttread

    Temp gauge sticking

    I have a masterbuilt 2 door propane unit. For some reason the temp gauge started sticking yesterday. Anyone know how to fix it or have the same problem?
  9. donttread

    Two Whole Chickens (first time poultry smoker)

    I'm going to be having a birthday party this weekend and I'm going to attempt smoking my first set of poultry. I have a couple goals in mind for how i'd like it to turn out, but I need some advice on how to reach them. I appologize in advance for any newbie questions. I've done some reading on...
  10. donttread

    Life's Too Short, Eat Happy

    Glad to be here. I'm located in NC, but originally from PA. I'm pretty new to smoking food, but I've always had a knack for cooking. I started off with a little cheapo brinkman charcoal smoker. My wife got me a masterbuild two door propane unit for my birthday and I've used it a couple times so...
Clicky