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  1. smokinshixa

    To Brine or not to Brine a deboned chicken

    I am wanting to try the Maple Barbecue Turkey recipe I just saw in the newsletter on a deboned chicken that I make into a roll...The brine has a lot of salt and I am wondering with the flesh open to the brine (because I deboned it)  will it make it too salty...Thanks
  2. smokinshixa

    Just Read Chapter 1...

    I'll be saving all these emails in a folder very helpful...can't wait for chapter 2
  3. smokinshixa

    Hey Y'all

    I'm new to Smoking just started the beginning of the summer...so glad to find a woman's group, I'm from northwest Florida. We have plentiful seafood but my guy loves his brisket! I am learning so much so quickly from hanging out on this forum...I'll b checking in here frequently
  4. smokinshixa

    Acronym and Abbreviations

    Novice smoker and new to forum is there any place I can get a quick reference to understand this new language/Acronym and Abbreviations....loving all the new things I am learning
  5. smokinshixa

    Great Compass

    I'm a new member and novice smoker learning to navigate this great hobby of outdoor cooking, I'm finding this forum a great place to get my questions answered. I just started and already have been pointed in the right directions to improving my skills and problem solving.
  6. smokinshixa

    Novice but nice

    Excited to get started learning more about this fine art of smoking:439: I only started using my Master Built Smoker the beginning of the summer but have found myself smoking something every weekend. I live on the Gulf Coast of Florida where it is warm most of the year so I look forward to many...
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