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  1. modernmanbbq

    Chicken for a wedding.

    Hello, I'm being asked to do a wedding this Fall for 200 people. They want me to do chicken thighs and macaroni and cheese. I don't have all the details but I'm assuming there is going to be other meat and sides offered. How much food should I plan for?
    • modernmanbbq
    • Thread
    • catering chicken macaroni and cheese wedding
    • Replies: 12
    • Forum: Poultry
  2. modernmanbbq

    Fresh uncured ham

    Can I get some thoughts on smoking a fresh uncured ham to turn into pulled pork? Also what is the yield once it is smoked; i.e. how much weight is lost.
  3. modernmanbbq

    Brisket Help

    I've used injections before and have turned out a great brisket. But these injections also have a lot of "stuff" in them; phosphates, MSG, etc...I wanted to do something that had a little less in it and didn't know what people are doing to their briskets. Yesterday I simply did salt and pepper...
  4. modernmanbbq

    Pork Belly Help

    Has anyone had success making pork belly? I didn't cure it to make bacon. I just seasoned it, injected it and threw it on my WSM. I wasn't sure what to expect since I couldn't find a lot of information online about it. I was expecting a bacon flavor but ended up with more of a pulled pork...
  5. modernmanbbq

    Hello

    Hi, my name is Bryan and I am from Maryland. I recently bought a horizontal offset smoker at Tractor Supply. It is your basic cheap offset smoker, but for $150 I could hate it the next day and not be out too much. I really want to know how to use this thing properly. I have done a lot of reading...
  6. modernmanbbq

    Can't keep the heat

    Hello everyone, I am new to the forum and the proud owner of a new cheap horizontal offset smoker. I am having issues maintaining any type of heat and I would like some tips. I have created a vented baffle, I have fire bricks in the cooking chamber to distribute the heat evenly, I have extended...
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