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  1. butcherjuj

    Worried about the 20 pound turkey...

    I've only used my new WSM 22 inch a few times, and I'm going for it with the turkey.  I didn't study until AFTER I bought and thawed my 20 pound bird.  So it's getting brined overnight.  I've read about Spatchcocking, but I also see folks saying that if the smoker is at 350, you don't have to...
  2. butcherjuj

    Smoked, seared fillet mignon

    I got a whole tenderloin yesterday, plan to cook it Saturday for company.  I'm seeing a lot of different versions of similar ideas here, would love to hear your favorite.  I took some ideas from several recipes and I'm looking for suggestions.  This is only my third round since I got my smoker...
  3. butcherjuj

    Shiny new Weber Smokey Mountain and I'm ready to get it dirty

    Hi, all.  I just put together my big old 22"  and last weekend I gave it it's maiden firing!  Ready to try my first brisket this weekend.  I've gotten some pointers from the guy who talked me into buying it, but I'll take anything I can get. I'm from Los Angeles, down by the beach, but I've...
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