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  1. scottddove

    greasy chicken

    why is it when I smoke a chicken it is always greasy. How can I keep this from happening. Any Ideas.
  2. scottddove

    testing a thermometer

    I got a new electronic thermometer and I think it is off. What is a good way to test it to see how far off it is.
  3. scottddove

    jeff'a sauce to refrigerate or not

    what do you guys do with your homemade sauce refrigerate or not. The only thing In question is the ketchup I guess. maybe should make this a poll.
  4. scottddove

    turkey/ butt

    I am into my second month of smoking. I have a turkey and 2 butts on right now. using white oak and apple wood. I have the thin blue rolling and it smells great. I brined the turkey using deejay's site as a guide for the recipe. I have used jeff's rub for the butt's and have some of his sauce...
  5. scottddove

    2nd time is a charm

    I did the spare ribs again this weekend and turned out great. I finally am getting the hang of how to build the right kind of fire. I have finally got the point on the thin blue smoke phrase I keep reading about, I had it all thru my smoke and it turned out right this time.I did the 321 method...
  6. scottddove

    spare ribs turned out awful

    well I figured it was going to happen. I had good luck on the chicken and pulled pork. But the ribs were another story. They were not fit for the dog to eat. Had ceasote all over them and tough as leather. I am not sure what went wrong is the main problem. Did everything the same as far as fire...
  7. scottddove

    meat selections help/tips

    I have read that meat selectoin is important when choosing ribs. I want to give some baby back ribs and maybe spare ribs a try this up coming weekend. So far I have done pulled pork and some chickens and have had good success. Any tips you smoking folks can give will be appriciated thanks in...
  8. scottddove

    taylor meat thermometer

    on this meter it said do not touch the probe to metal. does that mean just the end part or the entire thing. The reason I am asking is I put the probe in the meat and it is sticking out enough that the top of it is in contact with my aluminum pan cover which is also touching the metal smoker...
  9. scottddove

    houston we have a problem (to hot)

    I am having a hard time getting my temp to stay down. well actually its just to dang hot (325) I am using apple wood straight and have had the air intake completely closed for an hour and a half and the temp will not go down. I have the smoke stack half closed as well. Any ideas what I am doing...
  10. scottddove

    first attempt at pulled pork

    I am going to give it a try this weekend and have a question or 2. I know it will take like 12 or so hours to cook a 7 pound boston butt. If I put a chicken on for the last 4 to 5 hours will this be ok, what I mean is will it affect the taste any. I cooked three chickens last weekend and want to...
  11. scottddove

    new smokeing fanatic

    I think I found a new hobbie that you get to eat. I bought a 250 dollar smoker from walmart. The brand name is a royal oak. Is this anygood if it isnt well I guess I am stuck with it. Anyway it has a side box for wood or charcoal. I prefer wood and have already took advantage of the site and...
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