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Recent content by get2
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I have been enjoying the new hobby of smoking meat and other things for a few months now. I want to know where most of you who do this often, obtain your spices for rubs, marinades and other tasty creations? I have been buying from a local grocery store in pre-packaged jars, but it is quite...
Both of those sound pretty good. The pie fattie would be interesting with the difference of flavors. The creative juices are starting to get going now.
that sounds like a good idea. I have been toying with the thought of stuffing, cranberry relish, and left over turkey for an weekend idea. But haven't come up with a concotion for actual Thanksgiving day yet. Still thinking. Any more ideas.
Ok, I am smoking another turkey for Thanksgiving and want to do a fattie to accompany the bird in the smoker. What are some suggestions to go with for a Thanksgiving style?
good eye on the mac and cheese. Paired with turkey and cornbread, cant go wrong. The filling for the ABT's were; cream cheese, cheddar cheese, diced onion, diced garlic, and "lil" smokie to top it.
I did one yesterday as practice. Smoked for 5 1/2 hours at 225 until the temp of the bird was 166. Did not do much of an rub due to the brine overnight. I used apple wood and it seemed to give a nice sweet smell and taste.
That is an orange in the bird with the tan. The brine is one I "borrowed" from someone on here. It was;
1cup Kosher salt
1 cup Brown sugar
1 tbs rosemary
1 tbs thyme
4 pressed garlic cloves
2 bay leaves
2 medium oranges sliced
smoked it with lump charcoal and apple chips for about 5...
When smoking a turkey, do you all place the bird on the top or lower rack? Also, how would you all suggest to cook something else with the bird (abt, fattie..) Where should they go. WSM 18.5" smoker