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  1. smokerlover

    Chicken breast

    I need some help. I'm trying a no fat, high protein diet which is basically chicken breast everyday. No cheese or any types of sugar or fats. I would like to smoke them for something different. Help please. They're boneless, skinless. What should my process be?
  2. smokerlover

    Jeff's Rib Rub Recipe - Free for all to see!

    😁😁😁! I did this many years ago. Thought I'd post it again. This is my go - to rub. I love it! Gonna be smoking close to 30lb of butt when I wake up. Hope you all enjoy the recipe as much as I do.
  3. smokerlover

    Another mailbox mod question

    I have  a Great Outdoors Smokey Mountain Pro Series I'm doing the mailbox mod to. Should I have the inlet to the smoker above the water pan? I was going to put it just below it, between the burners , but which way is best? Any quick help would be appreciated. I'm ready to cut the hole in and I...
  4. smokerlover

    Do I need to use rub?

    I've always rubbed my pork butt but I'd like to try it without to see if I get more smoke flavor. What would happen if I don't?
  5. smokerlover

    Turkey question

    I got a 9.5 lb turkey given to me to smoke tommorrow. I didn't realize it's just the breast. The legs, thighs, and wings are cut off. Kind of disappointed cause that's my favorite part! Anyway, what should I use for time estimates? I have some Steeler fans coming over tommorrow and I want to...
  6. smokerlover

    Naked Butt

    I know this will be a matter of pure opinion and that's O.K. I always rub my pork butt but I thought about not doing it this time. The last time I did chicken quarters I liked the ones w/o the rub better so I thought I'd try it on my butt. What's everyone else's thoughts?
  7. smokerlover

    BBQ Pitmasters

    Has anyone heard of this show? It's on TLC Thursdays @ 10:00 p.m. I set-up the DVR to record. I'm curious if it's any good.
  8. smokerlover

    Pulled pork and Pickled peppers

    Two of my favorite things. Only downfall is I'll have to wait a few weeks for the peppers!! These peppers are made with an Amish recipe. If you've never had them,try it. You'll love them.
  9. smokerlover

    Smoke on the Allegheny

    Here in Franklin, PA is a rib cook-off this weekend and I gotta tell ya I'm so stinking excited to try someone else's cooking!! I'm curious to see if the amateurs are better than the pro teams. If anyone is from around this area check it out! Theres also a website - www.smokeontheallegheny.com
  10. smokerlover

    Jack Daniels Whiskey barrel chips

    I got the chips and have used them in the past but I don't notice the flavor of them. Am I using too much smoke? I know about the TBS but it seems anytime I try to keep the smoke thin it's not smokey enough. Actually my problem goes with all chips- apple, cherry, etc. So should I just make...
  11. smokerlover

    Any advice?

    My wife got me a remote thermometer for my birthday. I believe it's a "smart bbq" made by jlr gear(?). Any suggestions,comments, warnings, etc? Any advice would be appreciated before I open it.
  12. smokerlover

    Finally learned to post pics!!

    I got the pics backwards but I'll get it right the next time!! I did one with green onions, mushrooms, bacon, mozz cheese. The other one I just added pepperoni also.
  13. smokerlover

    Since I'm laid-off!

    This is my project for tonight:
  14. smokerlover

    Good mushroom side dish

    First off - I love mushrooms!! I like to eat them alone but they're good on foods also. Ingredients: Vidalia onion Fresh sliced mushrooms ( I usually get them at Wally World) Smoked Chipotles in Adobo sauce ( once again - Wally World) Take 1 cut Vidalia onion and sautee' with a little olive...
  15. smokerlover

    questions about TBS

    It seem I go through a lot of wood. I have a GOSM (propane of course) and I use the smoke box that came w/it. It seems like I have to put chunks in about every 1-1 1/2 hours. They turn black like coal and seem to quit smoking. Should I get a different box, or is this normal? Even when I use...
  16. smokerlover

    Ham

    My wife bought a pre-cooked, hardwood smoked ham from the grocery store. I would like to smoke it for real and give it more flavor. My question is this: With my GOSM what temp should it be smoked at to pevent it from drying out, what internal temp (if even necessary since it's already cooked)...
  17. smokerlover

    Smoke Box

    I've seen posted - ways for a smoke box other than the one that came with my GOSM. It doesn't seem to produce enough smoke. Any suggestions would be greatly appreciated
  18. smokerlover

    PorkChops

    My wife bought some chops and asked me to smoke them. Can it be done and still be good? should I smoke them on low heat and then finish them on the grill or just put some chips in a smoke box and cook them completely on the grill.
  19. smokerlover

    Bacon question

    I once again need you guys to bail me out and make me look good. Since it's too cold here in PA to put on a good butt I thought I'd try bacon since it's smoked at a lower temp. Here's my questions: 1) What type of meat do I use? (I'd like to slice it like to store stuff) 2) Where do I get the...
  20. smokerlover

    Help! - First time doing salmon

    A friend of mine gave me a big piece of salmon he caught in Alaska and asked me to smoke it. I can't turn down the opportunity to try it but I've never done it before so here's my dilemma: 1) All I have for wood is hickory chunks and I use an electric smoker. 2) I don't know the process for...
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