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So I was recruited by the youth pastor at my church to smoke a couple briskets for a Super Bowl party today. Told him no problem I’ve done a ton of briskets before and people generally like them. However I think I have a problem.
I put the briskets on my smoker at 1am central. I let them ride...
So I’ve been trying to clean the interior of my smoker a bit this evening. I bought some Krylon high heat spray paint that I used on the exterior to clean up a few rust spots. Would it be ok to scrape down the actual grates and use the same spray on them for some of the rust spots? I mean it...
I am smoking two spiral cut hams for Christmas this year for the family. I was trying to decide on what to use as a glaze. I have read about several glazes using apple jelly as a base. I have a bottle of Captain Rodneys I was thinking about using as a base but I was wondering what flavors to...
Ok so I asked the question last week, about whether I should brine or inject a turkey that I smoked yesterday. First I want to say thanks to everyone that commented and gave advice. It was much appreciated and very helpful. Figured I could now come back and give y’all the rundown.
Brine:
1...
I was volun-told that I would be smoking the turkey for thanksgiving this year. I’ve never smoked a turkey before and I was trying to decide if I should brine or inject. What are some pros and cons to both? Which do y’all prefer?
So I bought a bottle of Daigles Apple heat rub around the end of last summer. Had every intention of using it sooner than now but I stuck it in the cabinet and ended up forgetting about it. I saw it and wanted to use it this weekend but wasn’t sure if it was still good. The glaze itself seems...
Does anyone know if I can freeze a chicken I have brined but not cooked? I would think so but just wanted to verify nothing would happen since it’s been in the brine. The reason I ask is I have been brining 2 whole chickens for about 24 hours now. I was going to smoke them for dinner tonight...
So long story but I ended up with 2 vacuum dealers after Christmas. I have the Foodsaver FM2000 and the Koios VS2233. Any recommendations on which to keep and which to return? Pros and cons of either?
I have seen posts about not brining anything that has been injected or has some sort of saline solution on it. I have been looking at different grocery stores around my house and it seems they all have something on them to some extent whether injected or anywhere from 4%-8% solution. Should I...
So for some reason tonight I attempted to do an overnight smoke. Put my brisket on at 7:15 central time and it’s now 11:15. I wanted to do it low and slow so I tried to maintain 225. Well fighting the cool temps that proved to be difficult. My internal temp at this point is only 110°. I know...
Does anyone have a recipe for a southwest style sauce they wouldn’t mind sharing? I’m gonna throw some flank steak on the grill sometime this week and make some quesadillas and wanted a good sauce to go with it.
Hello all! I have been smoking for about a year or two now and thought it was time to try my first brisket. Going good so far I guess. Don’t have anything to compare it to as far as brisket goes lol. My question is I’ve been sitting at 160 for an hour and a half now. Is that a long enough...
A storm recently blew through Mississippi where I live and a big red oak and pecan tree both fell at my dads house. I thought great chance to help him clear his yard and get some free wood in the process.
The pecan is fine but my question lies with the oak. When I started cutting it up I...
For those of you that sharpen your own knives, what would be a good general use grit whetstone to get? I understand having a coarse and fine side I just wasn’t sure how far to go in either direction. It will just be for general use, I’m not a professional cook or anything so it doesn’t have...
Its the maiden voyage for my new smoker so I thought I would try some hamburgers. Heard a lot of people say that smoked burgers are good. Had to get a little creative with my temp probes as I have not made a permanent modification to allow me to run the cords through the side of the smoker.
I have been doing some reading and seen a lot of people talk about brining. My questions relate to that. What exactly is a brine and what does it do? I did a search and found Pops curing brine (I think its called that), so are there different types of brines? Sorry for so many questions just...
Right now I smoke with a Chargriller grill with offset smoke box. I have been thinking about upgrading to this vertical smoker, however, I was looking at one at Academy yesterday and had a question for anyone that has one. When you shut the door and lock the handle does it do any damage to...