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.
-
First ever smoke in pa today.
My brother and neighbor had an interesting go with this. The turkey ended up being 5.5 hour smoke. My internal smoke finally hit 165, I took it out and noticed the thighs were not quite fine. I've read they take a different temp like 185 or something. Anyhow the breast was very juicy and moist... -
First ever smoke in pa today.
I used Al's technique for the turkey, but i only put black pepper and thyme on the turkey. should i use butter and wipe all over the bird? -
First ever smoke in pa today.
scott, very aggressive i know....go big or go home! was going to just do just the turkey, but my equally ambitious wife convinced me to do the cabbage we had, then after a couple beers, the spare ribs. we had a friend bring some over a few months ago from his smoke, and we both were blown away... -
First ever smoke in pa today.
- k-dog80
- Album
- Comments: 0
-
First ever smoke in pa today.
Spatchcocked 15 lb butterball 1 rack of spare ribs 2 heads of cabbage Pics to follow This is a test -
IMG_1478.JPG
- k-dog80
- Media item
- Comments: 0
- Album: First ever smoke in pa today.
-
First smoke in PA today.
- k-dog80
- Album
- Comments: 0
-
First smoke in PA today.
Spatchcockef 15 lb butterball 1 full rack of spare ribs 2 heads of cabbage Pics to follow This is a test -
IMG_1478.JPG
- k-dog80
- Media item
- Comments: 0
- Album: First smoke in PA today.
-
PASTRAMI FROM SCRATCH ON THE LANG
Al, all your food looks amazing. I am new to this, so I was worried I wouldnt have enough ideas to justify really getting into this hobby. I had such a good time seasoning my River Grille vertical wood smoker over the weekend, I can only imagine how fun it is with actual food in there. -
Seaoning of new Smoker question
al, thanks for the reply. your suggestion is exactly what i did. I wanted to see how hot i could get it anyway, so i can get a feel of how to regulate the temp. so i ended up keeping it around 250-300 for almost 3 hours. i thought the same about the white smoke, the more the merrier. i do... -
Seaoning of new Smoker question
Ok great. Thank you for your reply. -
-
Seaoning of new Smoker question
HI everyone, so i am new to this site and smoking food. I'm very interested and excited to get going with. First off, i have River Grille Vertical smoking chamber with a side firebox compartment. I'm getting ready to season it, and based on the reviews i read on my particular smoker, i...
