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.
Looks great. Was it a "fully cooked smoked ham" to start with so you ended up with a double smoked ham?
I have read about these previously on the site and want to give it a try.
That would be OK. I am just really interested in their process and would enjoy the atmosphere. I have been all around their websites and find it fascinating. The process and the history!
I have to agree with that!! The first time I tied it I told the wife that this stuff could get me in trouble. It's so smooth and good I don't know when to stop!
Someone was posting about using Jack Daniel's Honey during the foiling portion of their 2-2-1 rib cooking. I think I will give that a try next time since I always have some on hand.
As far as the sipping part...I am partial to Gentleman Jack...although labeled as a "Tennessee Whiskey" it is...
I am going to try using the beer can method without brining this weekend. I figure the vapor in the beer should keep it moist and I'm not going to have time to brine as I am picking up the birds in the same morning I am smoking them. I'll let you know how they come out,
I just went through my first tank of propane. It lasted me almost 30 hours and 5 smokes including an 8 hour whole chicken and a 10 hour pork butt.
I'm having a good time with this thing!!