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  1. echow87

    Too much smokey flavoring/taste...

    I am not sure where to post this but I was using a charcoal smoker (WSM) to smoke two chickens. The food seems to have too much smokey flavoring/taste. I used charcoal briquettes and just three chunks of hickory (about 3" by 2" each). Top vent = 100% opened, bottom vents = 30% or so. I started...
  2. echow87

    First try at pork butt (many pics). Came out great.

    Started early morning on Friday, October 5, 2007. Woke up at 7am and got the fire started. The pork butts (also known as pork shoulder), went into the smoker at 8am. Estimated smoking time: 10-12 hrs. Temperature of smoker was kept at a constant 200-250°. Hickory wood was used for smoking...
  3. echow87

    Hello from Massachusetts

    Just signed up to this site not too long ago and never smoked meat/poultry before. Been grilling for a few years. I am currently 19 years old. However, I just completed smoking a duck and it turned out pretty great. High amount of knowledge in this forum which is just great. Link to my...
  4. echow87

    First time smoking: Smoking a Duck

    First time smoking. I am smoking a 6-7lb duck today. Marinated the duck overnight in salt, pepper, ginger, thyme, sage, etc. (Don't remember all the ingredients). I am using a char-griller smoking pro and had some trouble with the heat. My thermometer on the cast iron grill was steady at...
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