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  1. DGaddie

    Brine question

    Going to smoke a couple of whole chickens tomorrow. Could I brine tonight for a few hours, rise, cover and put in fridge until I’m ready to cook tomorrow or is it better to brine in the morning just before I start cook? Looking to save some prep time tomorrow if I can. Thanks!
  2. DGaddie

    Pulled pork

    Thursday dinner...Saturday dinner!
  3. DGaddie

    Strip Steak for the win

    First time doing a strip (6 lb) and I’ll admit I was a little nervous about this one...but it turned out out great! Smoked with hickory and a little cherry to 130 degrees. Rested it for about 2 hours. Then, seared it 2 minutes on each side. I’m putting this one in the win column to do again!
  4. DGaddie

    Who can tell me what kind of wood this is?

    Who knows what kind of wood this is? Louisville, KY
  5. DGaddie

    Derby Brisket

    Hope everyone enjoyed Derby as much as me and my guests. Best brisket I’ve ever made!
  6. DGaddie

    Need some help - Salmon

    Hi guys, Smoking a 2 pound piece of salmon for dinner. Couple of questions... Should I put water pan in? Ballpark time estimate to cool? Using a masterbuilt propane with my Amazen tube Thinking smoker temp around 140-150 and nudge up. Open to suggestions or tips. Thanks in advance!
  7. DGaddie

    Hello from Kentucky

    Been reading the boards for a couple weeks and had to sign up to start posting. New to smoking and learning so much already!
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