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  1. lawman

    Pheasant

    I've got some pheasant brining but I've never smoked small birds before. What times and temps are recomended? Any recipes I need to follow?
  2. lawman

    Chili

    I've got a chili cook-off coming up this weekend. It's my third one I've ever entered and haven't placed in the other two. Anyone got a sure-fire recipe for chili? I'd like to use smoked beef of some sort as the base for the chili and maybe a little pork bacon for flavoring. Any suggestions...
  3. lawman

    Bacon-wrapped Jalapenos

    Anyone ever do bacon-wrapped jalapenos stuffed with cream cheese? I've been grilling them for a couple of years now and I get high marks from the friends who try them. I've never smoked them though, just grill over medium high heat. Recently I bought a tray that holds them upright which makes...
  4. lawman

    Cooking with wood

    I'm new at smoking so everything now is mainly experimental. What I've been doing is starting my heat source with charcoal and then feeding the coals with dry wood chunks to keep the temps up in the cooking/smoking range. Not soaking, not adding fresh coals, just dry wood in its natural state...
  5. lawman

    New Member

    Lawman from Wichita Kansas. Just bought a Charbroil double-door smoker with off-set fire box and have gotten my feet wet with smoking a couple of chickens, then did the bbq thing with some leg quarters. Eager to explore the world of smoking and bbq. Any suggestions on starting out will be...
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