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Whole chicken HELP
The time will depend on the size of the bird. I usually smoke a 4-5 pound bird for about 3.5-4.5 hours at 225 degrees. Best to use a digital therm that you can insert into the bird. I pull the bird at 150 (that's just my liking); most will say let it hit 165... -
Weekend chicken part 1
Ah, the ever familiar "bonus pack" of Sanderson thighs. They frequent my freezer as well. Keep us posted on the brine and smoke. I have been smoking chicken without brine for a little over a year now, brined my last batch of yard birds and think I liked it better/could tell a difference. More... -
summersville lake west virginia
WOW! I used to spend summers with my Dad on the lake (20 years ago). Used to spearfish and water ski right up to the day before they would drain it... Wish I could join ya!! Have fun!! -
Okie in the house
Welcome! Great lookin' smoker! Have fun with the first smoke, get ready to live!! -
Pulled Pork Question
Debi does exactly what I do; throw the juice in the fridge/freezer for a bit. Let the fat harden up, then scrape it off and add the juice. -
Butt and Ribs Today! It's been a while since I posted a smoke!
Great looking smoke Meowy. I'm interested in the AJ/Captain spray, I'll try that on the next smoke. -
happy birthday low&slow
Happy Birthday!- smokemack
- Post #8
- Forum: Messages for All Guests and Members
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Charcoal Smoker Modifications
Sorry all. Looks like the link to the pics I had found is no longer...- smokemack
- Post #33
- Forum: Charcoal Smokers
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Happy Birthday Smokemack!
THANKS! I'll be smokin' it up later this week. Workin' today.- smokemack
- Post #2
- Forum: General Discussion
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Today's Mission
WOW, the food looks FANTASTIC Blackhawk; quite inspiring! Thanks also for the great narration! Enjoy the rest of the weekend. -
Cold Smoked Salmon
OK, It's been a long cold winter here in Colorado. Smokes in the cold have been few and far between, I can't wait for summer! I decided to take advantage of the cold the other day and add cold smoked salmon to my "repertoire". Here goes... I started with a whole side of fish; cut a few 6 ounce... -
Thank God and TulsaJeff
Fantastic changes Jeff! Thank you so much for your time and effort! It's beautiful!:D- smokemack
- Post #21
- Forum: Messages for All Guests and Members
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Happy Birthday SmokeWatcher
Happy Birthday SmokeWatcher!- smokemack
- Post #8
- Forum: Messages for All Guests and Members
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New to forum (sort of)
A warm welcome from up north in Superior (Boulder County)! how are you dealing with all of the strange weather? Sub zero temps and snow measured in feet really put a damper on my winter smoking. I was tearin' it up this summer (my first on the smoker), but have only smoked twice since all of the... -
Hello Everyone!
Welcome to the forum SmokinBro. Time to spread your wings and try something new. How 'bout some ribs or pork butt..? Glad to have you with us, enjoy!! -
Just saying hello
Welcome to the forum Steve. Like everyone else, I'd love to see your work. Post some pics of your smoker if you can, it sounds nice. -
new here!!
Glad to have you with us. You've found a great place to share, and learn. Enjoy! -
New member - just saying Hello
Welcome Chris, glad you're here. Weigh your options, PigCicles gives great food for thought. I love my wood smoker, just feels right for smokin' to me. That's just me, I love tendin' to the fire, stokin' the wood chunks, drinkin' a cold one, gettin' covered in smoke... Enough already, welcome...
