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WSM or Brinkmann Trailmaster?
I say start off with the wsm. More so for its ease of use. But I will say this. The flavor profile from a stick burner trumps that of charcoal and smoldering chunks. I own a drum smoker, an akorn, and some kettles as well as a trailmaster. The tm was my latest and so far my best q has been with...- cilo
- Post #8
- Forum: Charcoal Smokers
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Here goes 1st time rib brine
Is Rbran still alive? Did the ribs do him in? DUDE! WHERE ARE YOUUUUUUU? I read this thread and am now left wanting to know: HOW'D THE RIBS COME OUT????? LOL -
Venison back strap
pan seared w olive oil and Cajun spice. This is one cut of meat that doesnt need much to bring out its full potential -
Another Jersey Boy here!
Thanks all for welcoming me here. I do look forward to doing a Qview some time in the future. My only problem is i get so caught up in the process that I forget to pull out the camera and take pics. I'll try to remember to whip out the camera next time I'm firing up the coals! -
First Wild Hog w Q-View
Personally, I never really disliked the gamy flavor of venison...that is until my dad brought out the point that it tastes like liver. At that point it kinda killed it for me. Now my focus is more on reducing that game flavor while still keeping it unique. Its also kinda fun feeding it to... -
Another Jersey Boy here!
Hello all, I've been lurking for a while and I figure its about time I say hello to all of you as well as give you all a major thanks for the wealth of knowledge I've gotten here on the boards. Being from Jersey there aren't many people to goto when it comes to learning how to smoke meat. But... -
Crackling Skin
Question to all....when you smoke a shoulder do you eat the skin? I'm more accustomed to "barbecuing" shoulders without or with very little wood chunks rather thank smoking them and doing so has resulted in a edible skin (usually the first thing to go). One time however my bbq leaned more...
