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Hi. I have a gas smoker(upright). Yesterday the gas element pretty much fell off the bottom. Due to rust and corrosion. I dont have the money to buy a new gas smoker right now was wondering if I could use mine converted to a charcoal smoker. There is a big hole on the bottom where the gas...
I want to smoke lebanon balonga in my smoker. I have an upright gas smoker. The directions that I have say to smoke it @ 120-125 for 12-16 hrs. The only way to achieve this is by having the door open about an inch. will this be ok?
I have the gas on low and damper open full. Any help would be...
Ok I think I may have asked this before but here goes again, Does any1 know it there a digital thermometer that I can get for the door of my smoker? Dont think the 1 there now is accurate. Please help.
Thanks
Ok guys dont get annoyed with the dumb questions here, learning more each day thanks to all that have helped but im smoking chickens for a dinner that im doing on sunday. Is it ok to brine chickens today and keepin brine till sunday morning?
Evening all. My smoker is upright,3 racks, water pan and fire box(propane) I want to smoke chicken for a special at the club i work at as the chef. Can i smoke on all 3 racks, do I have to rotate the racks during smoking, and do I need a thermometer for each rack?
OK I need help. I want to know for 1/2 chickens what is smoker temp, how do I keep skin crisp, what wood is best,I have apple??? Do I have to brine the chicken first? plesae help!!!!
thanks,
Chicken smoker in PA(lol)
live in southwestern PA and found royal oak charcoal @ dollar general and really like using it, where can i find 20# bags at. Dollar general only has 9# bags
I know its getting late to be asking questions for turkey day but I am doing boneless breasts instead of whole turkey(nobody eats the dark meat here) Was just wondering what to put on turkey beforei smoke it? Rub, salt and pepper? any other ideas? Think im gonna try coke and apple juice in water...
I am a chef in a restaurant and was going to buy the turkey breast W/ skin on and wing on for turkey day and smoke it. It is boneless except for the wing. Can it still be smoked? #2 it has a 10% solution in it should I still brine it like a normal whole turkey?