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I saw a YouTube video today where the dude was using sausage seasoning mixed with a little Turbinado sugar for his rib rub. He claims it was good, but lots of other YouTube "chefs" have made claims like that about their creations that weren't really so great. Have any of you tried this? Did you...
It's hot down here in Georgia, humid too. I wanted a Butt for the Fourth because that's what we do at my house on Independence Day, but the thought of getting up early and managing a fire in my wood-burning smoker all day just didn't appeal to me this year. That's when I decided to break out my...
This was initially going to be a reply to SmokinAl's thread about threads disappearing/falling off "New Posts" link. (I would post the link, but I couldn't get back to it.) As I was writing, I decided this would probably be more appropriate as its own thread.
I usually come here to get advice...
I was browsing through the threads the other day when I noticed a thread about showing your smoker. It was interesting seeing the many different smokers that we use. And judging from the comments and views it was very popular, I know I enjoyed it. Then I noticed another showing someone's smoking...
If you don't cook the brisket long enough, it will be dry and tough. It has to cook until the connective tissue breaks down (melts) helping the meat to become moist and tender, right? So, can the same be done with venison? And if so, which cut of meat should be used? If it can't be cooked this...
Decided on some smoked chicken quarters at the last minute after being inspired by another post I read this morning by WaterinHoleBrew.
Had to get the bed of coals going, so I loaded her up with red oak.
Didn't have any homemade rub made up, so I settled for some McCormick's Grill Mates...
My wife and I always try to cook something nice on Sundays, but it wasn't until 9:00 this morning that we decided on ribs on the smoker. I got the smoker ready while she ran to town to get the ribs.
About 1/3 can of charcoal to get the wood started.
Some good ol' red oak.
Getting a good...
Thawed the turkey in the fridge (keeping food safety in mind).
Salted turkey inside and out with Kosher salt, added my new favorite poultry rub and placed in the fridge uncovered 24 hours prior to smoking. Allowing the skin to dry uncovered overnight will help keep it from getting rubbery...
I'm sure it's just spring fever that has me deliriously considering a Lang 36 Original Patio smoker. I live 115 miles from Lang, so driving down there with my trailer to pick one up wouldn't be a problem. So, please, if anyone could just talk me down off the ledge it would be greatly...
It's going to be in the 70's this weekend and I've got my first full weekend off since Thanksgiving,so I am going to try a recipe I've used before with a few modifications.
First, I'm going to brine two spatchcocked chickens in 1 cup of Kosher salt to 1 gal. of water overnight in the fridge...
Inspired by Gary's excellent thread:`http://www.smokingmeatforums.com/t/169842/chicken-leg-quarters-on-the-old-ecb I decided to give it a try.
Brined in Chef JimmyJ's poultry brine and rubbed with his Chix Bubba Q Rub...
One Boston Butt, cut in half. One half coated in mustard and liberally sprinkled with Blues Hog Dry Rub Seasoning (makes a great bark). The other half dry-brined with Kosher salt. I have done pulled pork both ways, and some of my peeps have claimed a preference of one over the other, so this...
Ribs were the plan of the day on what turned out to be a beautiful Sunday in the sleepy South.
The day started out a little cool, about 72 degrees. It finally warmed up to a perfect 88 with low humidity. If I ever lived through a nicer day, I don't remember it. After a quick wipe-down of the...
They've been brined overnight, they're in the marinate right now. The plan is to start the smoker at noon, bring it to 325 degrees and smoke to an IT of 165-170. I'll be using the offset with red oak only. I'm hoping the 325 degree temp will be enough to crisp the skin without having to transfer...
The Monkey is making another run at brisket today. Meat went on at 8:00 AM.
A nice hunk of point on the ECB with electric mod and router speed controller to adjust temp.
I seasoned it with Kosher salt, coarse-ground black pepper, and McCormick Montreal Steak Seasoning. Injected with...
I have been maybe trying too hard to get my ribs the way I want them and it hasn't been working out. Today, I'm going to give Chef JimmyJ's 3-2-1 ribs a try. I'll be putting them on about 9 this morning and hopefully I'll be bragging at about 4:00 about how I can make great ribs. Since I'm...
When I started the thread "Why Dry Rub? Why Not Just Season The Pulled Pork After It's Done?", I uncovered a smoking subculture of bark fanatics that I suspected existed, but it took the thread to draw them out in the open. Now that they are exposed, I think that they need to be identified in...
Tried my first brisket today. A full packer was too much meat so I separated the point from the flat and cooked the flat. I froze the point for another day. I was pressed for time so I foiled @ 165. Next time I will do the full cook without foil to crisp up the bark. I removed it from the smoker...
I'm doing a brisket this weekend, but I have a lot of things going on. I really don't have a lot of time for smoking, and I shouldn't really even try it, but I have to eat so I was thinking brisket, if it can be done hot and fast.
My questions are:
- How hot can I do it, and how long per...