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I have a New Braunfels Bandera smoker & I like it a lot, but I'm not feeling real confident in the temperature gauge. I have an extra Taylor thermometer...any ideas on how I can check the internal temperature? I have heard of people taking their digital thermometer and sticking the probe...
I have always brined whole birds for 12 hours...I brine pieces, such as thighs I brine about 4 hours with great success.
The only bad experience I have had with brining was my first ever experience with brine. I brined a bunch of chicken thighs for 12 hours & smoked them. When we ate them...
Thanks for your input...much appreciated. I was planning on smoking around 225, but I will either lower it or I may put it in an area which runs a little cooler in my smoker. I will be putting mustard on it with my rub.
I haven't seen any rings around here, so I will be using a chub.
Hello all...
I am planning on smoking some pork tenderloin Saturday & was also considering doing a bologna. I have done tenderloin quite some time back, but I have never done a bologna. Any tips on the bologna?
Thanks in advance for the best Q advice on the net!!!
Those are good, but the one you are probably referring to is available on the smoking-meat.com website. There is a link on the right side about mid-way down. If you take Jeff's free email smoking course you can also get it there as well.
http://smoking-meat.com/
Brining is the answer. When I first started smoking chickens I did not brine & they turned out "OK". Then I decided to try brining because of the info on this & a few other sites...WOW what a difference!! I will never smoke a bird without brining it...it's that good & makes that much...
What are the pro's & cons of using wood with the bark on or the bark stripped off? I usually use hickory or apple wood, but I have never had any with bark on. Does it even matter??
I would like to smoke a boneless turkey breast...has anyone tried one? I've done chicken pieces, whole chickens, & whole turkeys, but not boneless. What have your experiences been like?
Thanks!!
Welcome JD...I live in Broken Arrow myself. This is by far the best site for gathering info on smoking meat on the net. You will find lots of help & insight from everyone!!
I'm sorry your ribs haven't turned out as well as you would like. Are you using a rub on the ribs the night before smoking or are you applying the rub just before smoking them? I have done ribs on several occasions...they have always turned out wonderful.
My first ribs were baby backs, since...
Thanks for the info Dutch!! Based on your post, you don't use lump charcoal...I don't know if anyone else has had as hard a time as I have had with Kingsford's lump coal or not, but I may switch to charcoal briquettes soon.
It is taking way too long for the lump to get going...once it goes...