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Whole Chicken In New Smoker
I usually don't worry about getting the skin too crispy, the wife and I don't usually eat it much anyways. Thanks for all the nice comments everyone. -
Trying salmon first time, good eats?
I prefer the dry brines myself, just brown sugar, kosher salt, maybe some garlic and spices (search here or Google for specific recipes), and leaving it overnight in the fridge is usually plenty of time. As the brine draws moisture from your fillets it'll turn kind of pasty. Rinse well and let... -
Whole Chicken In New Smoker
Well the chicken turned out great. Cooked for about 4 1/2 hours, thermometer said it was at 167 when I pulled it out. Everything was really moist and flavorful, I'm definitely sold on using a brine on poultry. I used a pretty basic brine, soaked for 4+ hours, rinsed, dried, and sprinkled some... -
Whole Chicken In New Smoker
I got it at Lowes, about $10. Here a picture from another thread: -
Whole Chicken In New Smoker
Well I haven't done much smokin in the last few years, but just got a new Brinkman charcoal upright smoker (the square one with two doors) so I'm starting to get back into it. Last week I smoked a 14 lb turkey, turned out great but I really struggled to keep the heat up much over 200. Well this... -
Hey SMF Forum!
Pleasant Valley, about 10 miles southeast of Placerville, also about an hour from Tahoe. -
Hey SMF Forum!
Hello from the California foothills of the Sierras! I'm not a total newbie, but not far off. I've had an upright charcoal smoker for quite a while, but have only used it to do whole turkeys, some salmon, and some beef jerky. I just replaced my old rusted upright cylinder with a new square one...
