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  1. commander quan

    Smoked Turkey, Just Because.

    We had an extra turkey left over from the holidays and decided last weekend to cook her up . Apple juice brine then coated the skin with bacon fat before salt & peppering.
  2. commander quan

    Cold smoking in cold weather.

    I've been cold smoking my dry cured bellies in my WSM using the AMN pellet smoker with great success. Until recently ambient temps have been in the 60s-80s but now they are in the 30s-50s will there be any issues smoking in the 30s and low 40s, and will I have to adjust the length of time I...
  3. commander quan

    First Bacon. Couple of Questions.

    This weekend I am planning on cold smoking my first batch of bacon.  I have 8 lbs. of belly that will have cured for 1.5 weeks by then.  I'll be using the AMNPS probably with maple, or hickory inside my WSM.  Approximately how long should I plan on letting this smoke for?   Also, should the skin...
  4. commander quan

    Hello all

    Hi Guys.  I'm Derrick from Canton, OH.  I've been wanting to pick up a smoker for a while, and just recently bought a 18.5" WSM.  I just fired it up for it's inaugural smoke, and everything went brilliantly.  I went simple and started with a beer can chicken, a quick rub down with olive oil and...
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