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.
  1. dmger14

    Chicken thighs plan, good or no?

    Roger that. Thanks.
  2. dmger14

    Chicken thighs plan, good or no?

    OK, I won't tent or put in the oven. I think the marinade overnight and rub approach sounds good, but when I crank up the smoker to crisp the skin, should I take the thighs out of the broiler pan and put on the rack, or leave them in? I will have to pick up some of that cowtown speetspot rub...
  3. dmger14

    Chicken thighs plan, good or no?

    OK, wife went out to get leg quarters, and brought back thighs instead. No big deal. So I have them in the freezer, and hope to smoke them next weekend. I figured no need to brine just thighs. So I will make a batch of Jeff's rib rub and put it on the thighs when they are thawed. I like...
  4. dmger14

    smoked bacon wrapped "breasticles" with Q-VIEW!!

    Man they look SWEET!!!! Thanks for sharing.
  5. dmger14

    Softball brine question: Best way to keep chicken cold while in brine

    I used the term "softball" to say that my question was any easy brine question, not that there is some kind of brine termed "softball." Sorry for the confusion. Thanks for the replies!
  6. dmger14

    Softball brine question: Best way to keep chicken cold while in brine

    My fridge won't handle a big bucket, but maybe a big pan. I heard one guy mention using a cooler. Do you just ice it while it is soaking?
  7. dmger14

    Best kind of wood for smoking chicken?

    I only have some leftover hickory I used for deer and goose. I plan to smoke chicken quarters next and heard apple is best for poultry. Any ideas on what kind to get? I think I'll take my wife to watch Cloverfield tonight and stop by the BassPro to pick up some wood for smoking next weekend...
  8. dmger14

    Here's how it turned out, first smoke ever: goose breast and deer

  9. dmger14

    Here's how it turned out, first smoke ever: goose breast and deer

    I marinaded both in italian dressing for about two days, then sprinkled McCormich steak spices on them, and wrapped them in bacon. The goose breast I cut in halves, and the deer roast I put in a tin pan. I smoked for about 4 hours, getting both to desired temperatures before taking out. Anyway...
  10. dmger14

    Why smoke beyond two hours?

    Thanks for the replies! I belong to quite a few forums for different activities, but this is the best as far as quick, thoughtful responses from a group of good people willing to give sound advice/information.
  11. dmger14

    Why smoke beyond two hours?

    I have heard that the smoke flavor is imparted to meat within the first hour or so. Granted, you want to cook at low temperature for maybe 5 hours or more sometimes, but is it necessary to continue putting in chunks of wood for flavor if it won't add to what's already in the meat with the first...
  12. dmger14

    Newbie first smoking now, quick question!

    Thanks! Seems like the temps are stabilizing and not rising so fast now. For a while there I thought I was going to be done within 2 hours! I do notice the smoke cut back a lot. I put some more chunks in it, but couldn't fit too many since the others in before still take up a lot of room, and...
  13. dmger14

    Newbie first smoking now, quick question!

    I have goose breast and deer ham in the smoker, neither of which are too thick. I marinaded in italian dressing for two days, coated in steak spices and bacon. Question: I put them on an hour and a half ago, trying to maintain the temperature at around 210* (had it higher and lower for a bit...
  14. dmger14

    Crunchy Skin on smoked turkey or chicken?

    Thanks! You guys are incredible. I had four responses in a matter of a few minutes. The response of moist bird/crispy skin is fine, as I am looking to accomplish just that.
  15. dmger14

    Crunchy Skin on smoked turkey or chicken?

    Can't you just take it out of the smoker and put it in a oven preheated to high broil for about 5 minutes? My kids LOVE crunchy skin, as do my wife and yes, me too. It would be great to have the best of both worlds, flavor of smoked meat, but crunchy skin as well. Advice/suggestions are...
  16. dmger14

    Will the Maverick ET-83 work in a smoker?

    As always, thanks guys!
  17. dmger14

    Getting a new smoker, have some questions.

    I got the smoky mountain outdoor series propane version at BassPro. I think they are on sale now. Vents on both sides and top (big and medium versions, small doesn't have so many vents), and comes recommended by people in a hunting forum I frequent. I just seasoned mine and so far so good.
  18. dmger14

    Will the Maverick ET-83 work in a smoker?

    My smoker already has a thermometer for the smoker, so I can use both probes for meat. It was strange to me that some thermometers state they are for smokers, but this one didn't, hence the question. It was a bit less than the other ones, so I found it attractive so long as it will work. Thanks!
  19. dmger14

    Will the Maverick ET-83 work in a smoker?

    It is a dual probe thermometer that states it is for oven or grill, but can handle temps up to 500 degress F. I don't know if it has batteries or uses a plug, but if you can use it in a grill and "lie in a hammock" waiting to be alterted, it seems to me it should work in a smoker. I just want to...
  20. dmger14

    Another new member checking in

    Thanks! I did some research and see that the dual thermometer will work on meats of different thicknesses, which is excellent for me. I got the big smoker so figure I'll be doing quite a bit each time out.
Top Bottom
Back
Clicky