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Recent content by xring04
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I smoked it with hickory. Not too shabby, but next time I will brine and spend more time with it. The breasts are not as moist as I had hoped for but I did over cook it a bit. Went to 175 in the breast.
The dark meat is super yummy however.
I can't wait for my next smoke.
Decided to go quick and dirty on this one. I used the beer can method on this one.
Little 12.7lb beauty ready for the smoke.
after 4 hours at 275
I'll be cutting in shortly, and shooting a q-vue.
I'm thinking brisket this weekend.
Disregard the Mosin Nagant rifle, and swiss army knife. The pic was a joke for another forum where I claimed that I cooked the hunk o beef over an open flame using only the bayonet.
It came out tender and juicy, but not particularly pretty. No real smoke line, I was disappointed in the color. It was super tasty and I look forward to the left over sammies to come this evening.
Sorry for the bad pic. I neglected to shoot a pic of the whole thing last night.
Smoker is a...
Got a newb question.
Can I leave my analog meat thermometer in the meat while it is smoking?
I've always just tested the meat when I guessed it was almost done.
I calibrated it again tonight in boiling water and it worked just fine.
First post for a newbie smoker.
I've had a Brinkman electric drum smoker for a year and a half now, and last week the element died.
I was never happy with the temps I could get with the electric, and added charcoal and such to get better temps. With the death of the brinkman I had an excuse to...