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  1. 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...
  2. 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?
  3. 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...
  4. 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...
  5. 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...
  6. 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...
  7. 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...
  8. 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...
  9. dmger14

    Another new member checking in

    Hello! I am VERY new to smoking, and in fact just bought and assembled the big smoky mountain series outdoor propane unit, but have yet to fire it up even to break it in. I deer and goose hunt, and have quite a bit of venison and breasted geese in the freezer. Couple that with being in the 40...
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