Search results for query: *

I wanted to post an update on our chicken-smoke bombs. Following the various advice offered, we did end up with smoke free chicken. My vote was to cook the chicken at a high temp and separately (eg before or after) but was voted down by he-whose-job-it-is-to-sit-and-monitor-the-temperature. So...

TBS - great tip! Thank you.

I like this idea of having everything done at once. That will be an experiment for one of upcoming smoke-a-ramas. After this weekend, we have a bit of learning curve left before moving to advanced. Or even intermediate!

Thank you for all these responses here as well as over on my noobie thread! The apple suggestions and the wet brining - definitely going to try that next time since I am down the dry brine road plus some seasons of garlic/butter/thyme/lemon for this bird. But considering the porous nature of...

We're not using a water pan because what we read was it's not needed for a vertical / indirect heat model like ours. I think it's needed for keeping the heat dispersed, yes? Water pans are one of the many nuances that I'm still figuring out. Anyhoo, dry smoke.

Thank you. My most pressing dilemma is "why does my spatchcock chicken taste so smokey?" I started a thread somewhere on that ...

We've tried BBQing three times now on our new smoker (Brinkmann vertical smoker w/indirect heat (Trail Master Limited edition)). We are trying to keep it basic so that we can get good at these couple of things first, and then branch out once we've mastered these. We've done ribs and chicken...

I got bit by the BBQ bug after watching videos constantly posted on Facebook by a friend who has a Big Green Egg. I whined and begged for a BGE but we decided we couldn't justify the $$$ since we have a quality grill that we use all the time and are very happy with. So we got ourselves a very...