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Well, I am always smoking or grilling something and if not maybe just watching a fire in the firepit so I often smell smokey and the dobee part.. best dog I ever had was a doberman.... so smokeydobee
Good thread.
Ken
Skip,
No the long post was fine, I am hot smoking as I stated earlier. Generally at around the 225 -240 range though and you seem to think maybe lower and slower. Green wood is a possibility - I am using some pear that fell in an ice storm earlier this year and dont know how well it was...
No I am not cold smoking and my vents are never closed. The smoke coming out is thin blue , it just seems that yes it is a creosote type flavor even though the vents are open, Im using a brinkmann offset smoker - maybe it needs some mods? Baffles? The intake vent is almost always at the very...
I like my smoked fish to be somewhat salty all the way through, and have also had smoked fish that tasted smokey all the way through.. when I smoke fish it tends to be salty and smokey on the outside only and the smoke on the outside being too intense ... same thing on pork and other meats as...
I have been using pearwood this summer and it is not my favorite I dont think. I like apple and cherry, the pear seems to have a little more of a bitter flavor to me. I have a question regarding all wood used in smoking... I hope this is ok answering and asking too... I have switched to using a...
My wife accuses me of having to keep my steak from crawling off the plate.... now I DO like it medium rare heavy on the rare... but crawling... nah :-)
that is a good idea, I will try that.. the italian dressing thing didnt sound too bad either that calismoker mentioned, he also mention discarding the skin afterwards - Im wondering what would be the purpose of rub if you were going to discard it with the skin anyway. Will the rub penetrate the...
I have read about putting a thin layer of mustard on pork to help hold dry rubs on, does anyone know of anything to use on chickens? Mustard and chicken doesnt sound good
Thanks
Ken
I smoked a batch of channel catfish last weekend. I gutted them and then cut them into chunks -and brined them for 3 hours in a basic fish brine. I then smoked them with hickory for about 2 hours at 190 degrees. They did not turn out as well as I have had before, I smoked a fillet of pacific...
Brian,
I will look into posting my results in the fish forum with some pics. I wasnt too happy with my results - not horrible but I will discuss it more in the fish forum.
Ken
Ghost, that sounds like a good idea and well worth a try - I like the thought about not having to tend the fire for the length of time a cold smoke would take. I will have to investigate this.
Ken
hello again, just wanted to thank all those that helped out on my questions about starting and maintaining my fire. I have smoked up a couple of racks of ribs, some salmon and catfish, a couple of chickens or so and with the tips here had real good luck with my fire. Is there an unwritten rule...
Thanks StillCajun, didnt realise at first you had replied to my post, this is a busy place and its taken some getting used to navigating it. But there seems to be lots of friendly and helpful people here. I hope I can get good enough at this to be of some help to some people one day too. I am...
Well Chris , our smokers are similar in style - mine is probably closer to a 25 or 30 gallon drum in size. What kind of places does one look for slpits you speak of locally? I would think a guy could buy would in some kind of bulk alot cheaper than the bags you get at Wally World. About how much...
Hi all - this forum looks like where its at for smoking meat and grilling.
I have been grilling over indirect heat for a couple years now on a weber kettle grill and want to get involved in some real smoking. I recently got a Brinkmann Smokin Pit 40 inch and have used it a couple times - I'll...