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I bought a couple of chuck roasts to smoke for Thanksgiving this year. I am traveling Wednesday but I'm off Tuesday. Option 1: Smoke Tuesday, refrigerate, and reheat Thursday. Option 2: Smoke a week or two ahead, freeze, and reheat Thursday.
Also, for either scenario, will there be enough...
What a good idea, Jimmy! We're a plane ride away, so that wouldn't quite work. Also, I'm kind of Thanksgiving purest. I like cooking it on the day. Love that outside the box thinking though :)
So, Thanksgiving is at my sister's house and I'm in charge of the turkey. I've had great success spatchcocking and smoking on my WSM, but my sis only has a gas grill (From Lowes: Char-broil Advantage 3 burner).
I guess I have two questions:
1. Should I give up on smoking this year?
2. If...
Thanks for the advice so far! I'm totally open to "one cool thing" for around $50 as well. But yeah, wood chunks were also a possibility as something to get.
Are there any fancy, birthday-worthy ones I should try or are the $5 Western bags as good as anything else?
So, my wonderful wife is letting me order a bunch of stuff for my birthday. It should add up to no more than $50 or so (we don't do big gifts and we're going out to one of those Brazilian steak parades for dinner!)
I'm opening the floor to suggestions of fun toys I should get. The top of my...
So, I love my WSM for its ease of use but in the three years I've had it, I've always felt like my food isn't quite as smoke-flavored as it used to be when I just used a plain ol' mini Weber. Last week, I just threw some pecan chunks in my mini weber while I was grilling chicken. It was the best...
I was going to use your taco suggestion, but I realized that a tenderloin isn't really for shredding...I'll try your other ideas at some point though! Thanks.
So, I have a nice piece of chuck shoulder mock tender to smoke for my birthday next week and I'm trying to put a menu around it. My initial thoughts are smoked beans and mashed potatoes. I may also do some chicken wings as an app.
One groundrule: no pork/bacon!
Recipes appreciated.
I would NOT smoke it overnight because the whole thing will only take a few hours. For a 12lb bird, you could be talking about three hours. I personally wouldn't feel comfortable walking away from turkey for even six hours. It's not like pork shoulder. If you wanted to eat at 1, you'll start...
What do you all do to clean your smokers after your smoke? Specifically, I'm interested in the water bowl (that often has some drippings) and the bottom basin, which collects the ash.
So, I've been having some issues getting enough smoke flavor on my bird which means that I won't opt for the common skin-solution of smoking at 300-350. In the past, I've just finished in the oven and that's been ok.
Has anyone tried firing up the grill and throwing the turkey skin down for a...
I've also scoured the site for turkey tips. One major difference of opinion I've found (between people that are well-respected on here) is whether to smoke at a high high for crispy skin as well-respected ChefJJ suggested or whether to smoke at around 275, pull it early and finish in the oven...
Smoking a turkey for thanksgiving this year. I've done two before, so like we all do, I'm thinking of creative ways to tinker. I was thinking that since I'm using apple and hickory to smoke, using cranberry juice in the brine could be delicious! Or it could be gross. Or it could not make any...
Last year I made a Turducken from scratch. The hardest part was trying to get everything tied together. If you try to dis- and reassemble the turducken, it'll be a lot like getting everything back into an electronics box after you've taken it out. You'll probably get kinda close, but it'll...
Hey all. I'm getting excited for my turkey day smoke. Can you all think of any cheese-free sides I might smoke along with the bird? We already have sweet potato casserole, corn bread muffins, roasted parsnips and apples, and balsamic roasted brussel sprouts cued up. But, I feel like I want one...