Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Carpetride, I use a propane smoker and hickory chunks. I posted a question on the general forum board about how much to smoke. All replies said I was probably over smoking the meat (amount of smoke - not temp, time cooked or time smoked). See the posts I received...
Thanks guys for the prompt and informative replies. I am apparently over smoking meat and will cut back to a "thin blue smoke". Maybe my neighbors won't call the fire department every time I smoke now!
The Dude Abides, thanks for the tip. I usually always have the bottom and top vents...
I've read some comments on this forum that you can over smoke the meat (not temperature but too much smoke). I normally use hickory chips and smoke the meat I am cooking the entire time it is in the smoker. I've had some comments that the meat is "too smokey or over smoked". Does anyone have...
Carpetride, the loin was fantastic. I smoked it for 3 hours and removed it at IT 155 and let it rest for 20 min. I did a have a couple of comments that the meat was too smokey. I normally smoke everything I cook for the entire time it is in the smoker with hickory chips. I've read some blogs...
I like mine on the rare side. It is my wife that thinks she'll get worms if not cooked thoroughly. LOL
I'll take it off in low 150's and let ya know. Thanks
Thanks for the prompt reply Carpetride. You're the man.
I'll let you know how it turns out. Internal of 150 sounds low based on other recipes I've looked at and my meat thermometer says 175 for pork. I'll try your advice and ignore the other tips I've read.