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  1. matt0058

    Bad day on the smoker need some tips!

    Now there is no worse feeling in the world than to get excited about firing up the smoker and then everything seems to come to crashing hauls. So today I smoked some bacon that I had brining and I thought why not smoke some side ribs to. So I noticed that there was a lot of steam pouring out of...
  2. matt0058

    looking for some experience!

    Hey guys not sure of this is the right place to do this but what the hell I will take the chance. I live in Toronto and went to culinary school here and I love smoking meat more than anything else. Lately I have been thinking of heading down south to get some experience with some amazing pit...
  3. matt0058

    Smoked sausage

    Hey guys I was looking at smoking some sausage now I have made sausage a lot of times but never smoked them. Now I am looking to do more of like a smoked andouille sausage something that will last for a bit not a sausage that would have to be eaten immediately. Is there a cure that I would have...
  4. matt0058

    One of the first times smoking chicken!

    Somked some chicken today. I have smoked chicken before and didn't have much luck so I kinda put it on the back burner a bit but I think I didn't it properly this time. Brined over night and smoked with light amount of smoke at about 275 until IT was 175. Came out nice and juicy and the skin...
  5. matt0058

    Brisket question

    Hey guys so I have done briskets at home on my propane smoker and I have gotten a really nice smoke ring. However when I smoke my briskets at work I don't really get much of a smoke ring. I might be solving the problem here but I don't use as much wood as I do at home on my smoker so would that...
  6. matt0058

    Brined and ready to smoke just a couple questions

    Hey guys so I got some chicken sitting in a brine now And I am hoping to smoke them tomorrow. I am going to let them sit in the fridge to dry off for about 2 hours once I have washed them off from the brine and then Throw on my rub and smoke at 225 until 170 IT. Is there anything else you guys...
  7. matt0058

    Maple smoked bacon

    Hey guys put this in the wrong place before. So today I smoked some bacon at work came out nice but I want a little more of a maplely sweeter flavor I am using a maple brown suagr in my brine to bump up the sweetness I am not a huge fan of Salty bacon and I like a nice smoke flavor so I like to...
  8. matt0058

    Maple bacon and wings

    It was my first time smoking wings today I thought they came out pretty for a first time but I can definitely improve a bit. I also smoked some bacon today came out nice but I would really like to get some more mapley sweetness into it. Let me know guys if you have any suggestions or tips I am...
  9. matt0058

    Amateur BBQ conception Ontario

    Hi my names Matt I am from Toronto ontario and me and a couple buddies are looking and entering a couple local completions. We are wondering about what is to be expected for a first timer and also if anyone has heard of some local completions in Ontario. We want to know the equipment we will...
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