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How much rub did you add to the 4 cups water, 1/2 cup kosher salt an 1/2 cup brown sugar? Also, did you soak over night in this brine? Seemed real salty to me with 4 cups water to 1/2 cup kosher salt.
Thanks
Anyone see a problem using green wood as long as you burn it down to red coals in a seperate box than your pit and then add it to your pit adding a piece of seasoned wood every now and then? Any problems with creosote or taste doing it this way?
Where is the safest place to check the temperature on a chicken and make sure it is done? If your temperature reads 165 in the breast is the whole chicken done?
If you bump the temp up to 350 degrees and cook the whole chicken for an hour or so how will the short cook time effect the smoke flavor vs. cooking the chicken for 4 hours?
Shorty,
Did you check the internal temperature with another thermometer other than the one on the door? I would do this first before I cut up my smoker, then smoke some quarters until the internal temp of the chicken reached 165 or so. Don't panic if you can't keep the temp at 225. You...
Shorty,
I would season it with lard or cooking oil first then I would throw some chicken halves on. Check the temp with a gauge other than the one on the door because mine burned way to hot.
PC,
Nothing special, I just sprayed the split breasts down with pam, applied some rub and grilled 18 on the charcoal grill. I am doing the same thing with 8 more on the smoker without the water pan.
Does everyone agree that the water pan is pretty much just for heat stabilization and not for making the meat moist? I was going to smoke some split breasts today without the water pan.
Chicago has great defense but they have a youngster running the show in Rex Grossman. I am going with the more experienced Colts because of Peyton Manning and I think the Colts are due for a ring.