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  1. kmitch007

    trying to get the brine right for corned beef..

    I concur with Troutman, rinse your just cured corned beef for at least a day to get rid of the excess salt. Happy smoking.
  2. kmitch007

    deep fried smoked turkey

    Has anyone tried to smoke a turkey then deep fry it to get the smoke taste and crisp benefit of fried turkey??
  3. kmitch007

    Tri tip beef preparation

    Thanks for the tip, Bro
  4. kmitch007

    Tri tip beef preparation

    I am about to smoke a tri tip and I wanted to know if anyone brined their tri tip prior to smoking. Also if brining is recommended what is the ingredients in the brine.
  5. kmitch007

    kmitch007

    Hi can anyone offer any suggestions on how I can smoke a duck and get the skin crispy. Any tips are greatly appreciated. Thanks
  6. kmitch007

    pork butt and CSR's....all on the new XL for memorial day..w/Q-view

    Thanks Squatch for the links i'll be getting aquainted  with the abbreviations and acronyms. I didn't take your posting as being rude. Thanks for the help.
  7. kmitch007

    pork butt and CSR's....all on the new XL for memorial day..w/Q-view

    Thanks for the lesson now i know what csr's.
  8. kmitch007

    pork butt and CSR's....all on the new XL for memorial day..w/Q-view

    Can anyone tell me what a csr is. I'm a newbie and I want to familiarize myself with all the abbreviations and acronyms. Can anyone help me ?
  9. kmitch007

    pulling and slicing

    Thank you flyboys for that information. I hope to have some pics of my pork butt and picnic if I have a sucessful smoke. Still a newbie trying out different things.
  10. kmitch007

    pulling and slicing

    Can anyone give me some advice about which piece of pork is better for pulling and which is better for slicing. I will be smoking a picnic and a butt but i don't know which is best for pulling or slicing or does it make a difference.
  11. kmitch007

    Brining

    Thank you Foamheart for the log I never thought of it but it makes perfect sense especially for a newbie like myself.
  12. kmitch007

    Brining

    Thanks for all the great tips, I look forward to showing pics of my shoulder if I get it right. It will be a work in progress for me but I have been bitten by the smoke bug and thanks to you guys I know the direction i'll be following. Thanks again.
  13. kmitch007

    Brining

    I'm a newbie. Wanting to smoke a pork shoulder. Should I brine the shoulder prior to smoking, and should I inject it after the brine?
  14. kmitch007

    Saturday Spares (Asian style and plain ole BBQ) and Smoked Peppers (QVIEW)

    Those ribs look great I'm a new to this I've done a few racks of ribs but they didn't nearly look as good as yours. Maybe one day I'll be able to run with the big dogs like yourself. I'm going to keep trying and when I get something that looks that good I'll post my pics.
  15. kmitch007

    My first successful smoke

           Thanks for the welcome. I think I can call myself a smoke enthusiast I can't wait to try to smoke a boston butt. It's in the freezer calling my name. I have to find time for a twelve to fourteen hour smoke.
  16. kmitch007

    My first successful smoke

    After three tries I finally think I'm getting the hang of this thing you guys call smoking. It was very successful I smoked two beer can chickens and a rack of ribs man were they good and moist and very tender with a good smoke flavor. I was using to much wood initially so when I used three...
  17. kmitch007

    DTG 3rd smoke - Brisket

    Where did you get your brisket for 1.77lb. Looks good but i'm a newbie trying to get all the tips I can before I try a brisket. 
  18. kmitch007

    Newbie at smoking

    Thank you for that information. Can't wait to get started so I can smoke up a pork butt. 
  19. kmitch007

    Comment by 'kmitch007' in media '3 Shoulder Skin.JPG'

     What did you do with the skin? 
  20. kmitch007

    Newbie at smoking

    Hello I'm kmitch007 a newbie at smoking and the smoking meat forum. I'm using a Masterbuilt propane smoker, I followed TTAce's suggestion on covering my chip pan with aluminum foil but I'm still perplexed about how much wood to put in the chip pan at one time. Any suggestions would be extremely...
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