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  1. 3

    Another Turkey Skin Question

    Hello; I'm going to smoke a turkey this Friday and I have a question about crisp turkey skin. If I throw the turkey on a hot grill just before it's done will the skin crisp up a bit? Thanks.
  2. 3

    Interesting Dilema...

    I have an intersting question for all you smoking pro's. Next weekend, we hare having a family reunion over at our house. I will have a large group of (dare I say it) very elderly relatives here as well. My wife want's me to smoke some kind of beef, i.e. roast, brisket, etc...., but I know...
  3. 3

    Chicken Wings?

    I've smoked whole chickens, legs, thighs and splits, but now I have my mind set on smoking some chicken wings. Can this be done? Any tricks of the trade when it comes to smoking chicken wings? Thanks. Andrew
  4. 3

    Silly Question.....I think..

    I will be smoking a brisket, some chicken and a 6lb turkey breast this weekend. I believe that we will have more food than my small family can eat. Is it possible to smoke meat, then freeze it for later? Thanks for helping this newbie out. Andrew
  5. 3

    Brining then Freezing again?

    I have a dilema. I was planning on smoking some chickens today. I have them brining as we speak. But, due to an emergency at work, I must head to the office today, thus no smoking for me. Can I re-freeze my brined chicken? I won't be able to smoke again until next weekend, and I don't want...
  6. 3

    My first Fatty, and my first Mistakes!

    I cooked 2 fattys earlier today, and now I've learned my first two lessons in regards to smoking fatty's. 1. Always make at least 3 for my family! I only made 2 and they were both gone before I could get a second helping. 2. Always have camera batteries charged! I would have loved to have...
  7. 3

    Fatty this weekend!

    During this weekend, I will be attempting my first fatty. What is or what should be my target temp for the grill? Also, what temp should the fatty hit before I can pull it off of the grill? Thanks. Andrew
  8. 3

    First Smoke in Process....One Question....

    I am about an hour into my first smoke. I have about 10lbs of chicken quarters and thighs smoking right now. I understand the principle of raising the temp to help keep the skin from becoming rubbery, but right now, I am having a hard time getting my temps higher than 260. Is chicken safe to...
  9. 3

    Skin side up or down?

    Does it really matter if the skin side is up or down on the grilling plates when smoking chicken? Thanks for all the help. I really appreciate you all for helping this "newbie."
  10. 3

    How long to Brine?

    I've searched these forums and Deejay's site, and have found conflicting information about how long to brine chicken quarters. I will be brining 10lbs of chicken. About how long should I leave the chicken in the brine? Thanks again for your help. andrew
  11. 3

    How Much Wood?

    I am a relatively new owner of a char grill smoker. I will be smoking several chickens on Saturday. My question is how much wood should I placee on my lump charcoal? I will be using mesquite wood chips. I have about 4 pounds. Thanks for your help. Andrew
  12. 3

    Brine Question?

    I plan on smoking some chicken this weekend. If I use a basic brine, can I still put a rub on the chicken, or does that kind of defeat the purpose of brining? Thanks. andrew
  13. 3

    New Here--Will Have Lots of Questions!

    Hello everybody. I just purchased my first smoker (Char-Griller Smokin Pro) last night. I have never smoked any meat before, so this will be a learning expierence. I do have one question though..... 1. If I install a baffle, do I still need to put a pan full of water in the cooking chamber...
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