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My wife says since I found this forum I'm "obsessed"! I asked her which was worse- on-line p**n or Atomic Buffalo Turds. She had to think about that one for a minute. Maybe I used a bad example! LOL
Almost worth flying to Cincy!! Don't you have a good BBQ spot called the Montgomery Inn or something like that? Had a great meal and an excellent Ashton Toro cigar a few years baxk. I bought some of their Q sauce and it was really good. Kinda vinegary, not the typical Q sauce.
Happy smokin'
I like to make a thick Q glaze that I apply during the "1" phase of the 3-2-1. In other words I put the ribs on a grill at 350, glaze them and cook for about 30 minutes turning so as to not let them burn.
It seals in any rub still left on the surface. Yummy!!
I've ruined a lot of good cow because my GOSM couldn't get anywhere near 140. My new smoker can. Otherwise your method makes perfect sense! Most of my friends don't even consider using a smoker and go straight to a dehydrator or oven.
Smokin- sorry I didn't see your response to my post and get you an answer earlier. My guess at the long cooking time is your thermometer could be way off. Check it out in boiling water or some other method. These little birds should only take a couple of hours.
The skin could be related to...
Ty- I wouldn't get angry at a guy that lost. I'd pity him because he will never enjoy a wonderful, tender, delicious piece of junk meat smoked over a dead weed for hours and hours and covered with a tasty sauce made from cheap catsup and some worthless peppers!!
He misses the point entirely...
Josh- smoking a brisket on charcaol is a stern test for a new smoker. I would try something easier until you get the feel for temperature control. But if your mind is set on doing a brisket don't even think of starting without at least one good thermometer and preferably two. One for the meat...
They're probably just fine but why take that kind of chance? Life is just too short !! If I'm goin' to get sick I'd rather it was from too much single malt scotch!!
Somebody suggested I get Abdul the Tentmaker to make one out of tent canvas!! Very funny!! Not! LOL
Thanks for all your ideas. Surprising how hard it is to find a darned apron!
Creedy- welcome to the forum!! I'm in Hillsboro so I'll blow some smoke your way!!
This is a fabulous resource so dig in and get started!! Any place that has a food called Atomic Buffalo Turds has gotten to be taken seriously!!!
Happy smokin'
Almond is a fruit tree, not a nut tree!! Since almond is a fruit wood it should be great. Almond isn't very closely related to the nut trees like pecan and hickory but should give en excellent quality smoke nonetheless.
I'd buy it and try it and then tell us all how it turns out!
Good luck and...
I don't think I'd use any wood where the cell structure is starting to break down ie. getting punky. When you burn punky wood in the fireplace it gives off an odd smell that I wouldn't want around my supper!
If it's still solid and dry I'd go for it!
Happy smokin'
I don't care what any of the purists say, I love my Traeger!! I have total control of the cooking process. Why should you be embarrassed to cook on a Traeger? They're fantastic!!
Happy smokin'
Welcome to the SMF from Oregon! You'll realy enjoy all the good stuff from this forum, and the great people.
Game hens (and all the other small game birds, quail, chuckur, patridge etc.) smoke well but they are really delicate. It's very easy for the leg and wing tips to burn quickly. Put...
Welcome to SMF Mike! You sir, are in for a real treat but be prepared to become addicted. There is more info here on smokin' than a person could take in in a lifetime so dive in and get started! Make sure to visit the Roll Call forum and introduce yourself. You'll be warmly welcomed!
I have...
Oak is a great smoke wood. It burns very hot and clean. It would do pork butts fine. But oak doesn't have much flavor. If I were baking a pie in my smoker (which you can easily do!) I'd use oak.
Oak needs a companion wood for flavor. The fruit woods are the first choice but adding some...