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Smoked Ham for Christmas Dinner
Hello All! I decided to buy a ham and throw it on the smoker for Christmas dinner this year. After a search of the forum for techniques, I settled on what has become commonly referred to as the "Bear Method". As you can tell from the photos, I have switched from using a Char-griller offset... -
Stocking up on meat
I noticed in the grocery store circular that baby back ribs were on sale. I thought it would be great to stock up and throw them in the freezer for future use. But when I looked at the small print in the ad, it said "previously frozen". Generally speaking, the meat in the case in the store... -
Finally got QView working on my first butt smoke!
I'm gonna put a pork butt on the smoker tomorrow and thought I'd pop my SMF QView cherry and put up the post. I grabbed a 4.5 lb. butt from the supermarket as it will just be the wife and son. Yesterday around 2pm (pacific), I dropped it into a brine flavored with Maker's Mark, apple cider... -
Checking in from NorCal
Greetings everyone! I'm not new to smoking, but I am new to getting serious about smoking and am glad I found this forum. I've already spent hours and hours reading through posts and have even made a few comments along the way. I live in an area with lots of great restaurants, but also lots... -
Smoking Duck Breast
I have some duck breasts in the freezer that I'm thinking about putting on the smoker. Do you guys use any rubs or marinades on your duck breasts? I know they already have a lot of flavor, so I'm not sure if I need to even bother with a rub. Also, do you mop a duck breast, or just let its fat... -
Question about marinating chicken
I've read that chicken does not really absorb marinades or other sauces and because of this, it doesn't make much difference if you marinade the chicken for 2 hours or 24 hours. I'm guessing it partly depends on what is in the marinade. Has anyone done any experimenting with the...
