Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
The el cheapo Brinkman - no question. Cut my smoking teeth on it and very low cost to start with. Be sure to do the mods, primarily putting the legs on the outside....big big help.
Typical BBQ contests (KCBS, FL BBQ, and I assume others) have the following 4 categories:
[1] chicken
[2] ribs
[3] butt
[4] brisket
The typical KCBS contest will have you turning in an entry every 30 minutes Chicken at Noon, Ribs at 12:30, Butt at 1:00 and Brisket at 1:30. FL BBQ is...
I smoke chicken on my BGE and a 4 lb bird took about 90 minutes with indirect heat, but temp should be your final determination. I use a digital remote thermometer (Maverick ET-732, one of the best investments I ever made) and monitor temp that way.
I always brine my chicken for 12 hours...
Don't give up! Buying a Maverick is one of the best investments you'll make. My butts routinely take 3+ hrs per pound at 225+. I did three butts on Sunday ranging from 3.5 to 4.4 #. Dome temp and Grate temp (Maverick, tested with boiling water) were nearly identical. Butts on at 5 AM, at 3...
Never used to brine and then I brined a turkey for Christmas and I never looked back. I always brine now. Great article Jimmy J. I use the Slaughterhouse brine (found in the forums) with 1 lb Kosher Sea Salt in 2 gallons of water (5.66%). I brine chicks for 12 hours and turkeys for 24 hours...
I use the Publix greenwise brand of lump. Very good ratings if you check out lump charcoal rating sites and usually the most inexpensive. Wish I could find some Royal Oak lump in the neighborhood, would love to try some.
I smoke chicken on my BGE and concur with the posts here but would like to add a few comments. A 4 lb bird took about 90 minutes with indirect heat, but temp should be your final determination. I use a digital remote thermometer (Maverick ET-732, one of the best investments I ever made) and...
We're having a college graduation party for my daughter this Saturday and she requested pulled pork . I have four smallish butts (bone-in) ranging from 3.7# to 4.5#. These are my first bone-in butts, I've smoked a handful of boneless ones. I only have one remote digital probe (love my...
I use the Slaughterhouse Brine, but increase it to 2 gallons for a Turkey and adjust the seasonings accordingly. One change I made was to increase the salt amount. I also go by weight, not by volume. This ensures you get the right concentration of salt. I put 16 oz of Kosher sea salt into 2...
Don't forget to checkout the ECB (el cheapo Brinkman) which can be had for $40 - $50. That's what I started with and it always gave me great results, but it does require more attention than the set it and (almost) forget it smokers. I wasn't sure if I would enjoy smoking meat or not (silly...
I'm looking for some advice/guidance concerning using my Maverick ET-732 with a Kamado smoker. I am currently using an ECB and plan on "graduating" soon to a better smoker (although the little fella does well, I am constantly frustrated with the lack of any realistic temperature control). I've...
sorry for the delay in getting the results up to the forum.....
I went with a wet rub under the skin and applied a very light coating of the rub to the outside as well. Using my ECB, I loaded her up with lump, apple, maple and mesquite. Oh, and I also did some injection as well (Creole Butter...