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.
  1. tim51

    Fish brine

    I'm planning on smoking some northern pike. My question is: should I brine the fillets over night? A couple hours?
    • tim51
    • Thread
    • Replies: 3
    • Forum: Fish
  2. tim51

    Wild Boar Belly

    I just bought a slab of wild boar belly. Felt like trying something different, but I`m not sure of what to do with it. Any help?
  3. tim51

    beer can chicken question

    My first smoker is my current MES 30 inch. In my 4 months of smoking everything has been relatively flat on the racks. I`ve done fish, ribs, many pounds of beef jerky, stuffed chicken breasts etc all on the racks. I have noticed that the lower rack, nearest the heat element, cooks the jerky for...
  4. tim51

    6 pound ham question

    How much time will it take to get a 6 pound ham to 160 degrees with my smoker at 275?
    • tim51
    • Thread
    • Replies: 6
    • Forum: Pork
Top Bottom
Back
Clicky