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First fattie results
Well here it is guys a couple pictures of my first attempt of a "chicken cordon bleu" fattie. I smoked it for around 3 hours at 225 with hickory. Got one question for you, I'm pretty sure it's cooked all the way through so is that pink just smoke ring? If so isn't smoke ring supposed to be just...- skizz
- Thread
- Replies: 7
- Forum: General Discussion
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first time attempting one need a little help
hey guys im going to attempt one of these this weekend and i am going to try the "chicken cordon bleu' one and i was wondering if anybody out there can help me out with what the internal temperature should be thanks and maybe what flavour of wood to use -
smoke addon
Hey guys I got a masterbuilt smoker for Christmas and have used it a few times and it seems I have to add wood chips quite often so what I'm looking for is opinions on the cold smoke add on that is built for the masterbuilt smoker or should I go with the a-maze-n-pellet? Pros and cons and...- skizz
- Thread
- Replies: 12
- Forum: General Discussion
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Smoke add on
Hey guys I got a masterbuilt smoker for Christmas and have used it a few times and it seems I have to add wood chips quite often so what I'm looking for is opinions on the cold smoke add on that is built for the masterbuilt smoker or should I go with the a-maze-n-pellet? Pros and cons and...- skizz
- Thread
- Replies: 1
- Forum: Blowing Smoke Around the Smoker.
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Canadian Smoker
Hey guys, I am new to the meat smoking scene. The smoker i have is the 30" masterbuilt. I'm from the freezing cold province of Saskatchewan, i've only used the smoker a few times and the meat has been pretty good but looking for some tips to make it great.
