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Smoked Plums
Hello everyone, I have a beautiful plum tree that bears a ridiculous amount of fruit in the fall. I was curious if anyone has ever smoked plums. what are they good for? What is the procesus? Does anyone have any recipes or insight? I know it is spring, but the blossom the are blooming and got...- bb980
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- Replies: 2
- Forum: Fruit, Nuts & Vegetables
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Smoking Turkey Breast - Any Tips?
Smoking Turkey breasts today. The bird brined overnight. Rinsing off now, gonna rub it down. Any tips on time/temp? -
Good morning smokers
Hello from northern Virginia. It's been a while since the last smoke because of that awful winter. But spring is here and the pigs are in fear. :grilling_smilie::yahoo: I got a 7 lber from the organic butcher with a special rub and injected with Apple cider and other goodiness. smoking on... -
Memorial Day brisket
First smoke of the season. Happy summer everyone. Got the day off and making some brisket 8 lbs from the organic butcher. Starting at midnight. Using the bbq guru party Q and got her set for 227 just because. Cosmic cow rubbed and marinated for 24 hours. Hoping for a 10-12 hour smoke... -
Chicken and ribs
Hello everyone, I'm fairly new here. I'm on my second smoke today. I have a weber smokey mountain. I wanted to do beer can chicken and a rack of ribs. Any tips on the timing. I was planning on doing 3-2-1 ribs on the top level. The beer can chicken on the bottom as it is presumably... -
Chicken and ribs
Hello everyone, I'm fairly new here. I'm on my second smoke today. I have a weber smokey mountain. I wanted to do beer can chicken and a rack of ribs. Any tips on the timing. I was planning on doing 3-2-1 ribs on the top level. The beer can chicken on the bottom as it is presumably... -
Matt falls church va
My wife got me a smoker for my anniversary. Tried my first brisket overnight. I will be heckling in for tips. Thanks to all who help the novices -
Help first time brisket
First time smoker here. I fell asleep around 4 am last night temp was 170. I woke up on the couch and checked my smoker. The fire was out and meat was at 160. I started a new chimney and dumped it in. It is roaring now. I don't want to make my guest sick. Will I be giving them food poisoning?
