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  1. backcountry

    Good Chicken Rub?

    Looking for a bit of a twist on a regular dry rub for chicken. Going to a remote smowmobile in only cabin this weekend for a fishing trip and I'm in charge of the meat on Saturday night. I want to do 1/4 chickens with a bit of kick. Any suggestions on a rub recipe with a bit of kick? I'd like...
  2. backcountry

    Ham...

    Picked up a pre-cooked/smoked ham today. Plan on smoking it to go along side a smoked beer can chicken this weekend at the cottage while we're closing the place down for the winter. I did a large ham last Christmas and I wasn't happy with the rub or the mop. Anyone have any ideas or suggestions...
  3. backcountry

    Unfoiled Spares

    Doing 3 racks of spares today. They're on the ecb right now with hickory chunks providing the tbs. I was thinking of trying them unfoiled for a first time. Can someone lay down any method differences? How often would you baste them? At what point? I would have liked to do a q-view, but my...
  4. backcountry

    Any tips? First Smoke on ECB tonight.

    Doing two whole spatchcocked chickens tonight on my new ECB. I've used it to grill some chicken legs, some beef medallions, taters, baked beans and some chicken breasts so far this week, but I haven't done a smoke on it yet. Just wondering if there's any suggestions or tips on keeping temps up...
  5. backcountry

    Two Whole Chickens - Spatchcocked

    Thanks to Wutang for sharing your chicken brine recpie a few weeks ago. Finally getting around to trying it. Also trying my first progressive Q-View... Began by removing the spine from two small chickens. Made Wutang's brine and bagged them. Super tasty looking brine, no doubt. They're...
  6. backcountry

    Seasoning

    Just seasoning up a new ecb that I picked up in Grand Forks this weekend. I guess when you have more than one smoker that means you're starting to take it a bit more serious, huh? Figured I'd start with a cheap one to test the water with charcoal and see if it's worth investing in a good one...
  7. backcountry

    GOSM in the Rain?

    They're calling for steady rain tomorrow and I've got a smoke planned for me and a couple of the guys. We're just doing some baby backs, side ribs and some chicken thighs at the cottage. I've got a GOSM type smoker and I've never used it in the rain. Will my temps be effected by rain? I don't...
  8. backcountry

    Canadians: Where can I get Large Chunks?

    All I can find at the various retailers here is small bags of small chunks and chips. I'm looking for some larger chunks the size of my palm. Anyone seen any at any of the retail chains or do I have to order them online?
  9. backcountry

    Temp Variations on GOSM type smoker

    I run a cabinet like the GOSM. It's the Broil Mate Vertical Cabinet smoker from Home Depot (discontinued now I believe). Anyway. This past weekend on my large smoke, I had to run the thing on MAX to keep a steady 230F temp on the upper racks.... We had a bit of wind, not much. I found this...
  10. backcountry

    Cleaning your smoker?

    Do you guys clean out the inside of your smoker? I noticed that mine has a lot of "oil" inside it from all the use I've got out of it. Does this just add to the flavor or should I be cleaning it out after every smoke? I always clean the grills, but not the inside of the cabinet. I'm even...
  11. backcountry

    Upgrade to GOSM Type Smoker?

    Ok, I'm a smoking noob. I got my Broil Mate cabinet smoker as a gift from my dad and just love smoking meat and anything else I can think of putting in there. My Broil Mate is almost identical to the GOSM smokers. I don't know if I'm going to regret asking this or not, but here goes... What...
  12. backcountry

    50th B-Day Smoke - Q-View

    For my dad's 50th we did a couple smokes. Saturday was a couple of prime rib steaks and a big sirloin and a pile of riblets (what the butcher called them anyway - to me they seemed like the tips of side ribs or something). Sunday was a 6lb Sirloin Roast, a 4lb whole yard bird, a big ole' tray of...
  13. backcountry

    Au Jus

    I'm planning a roast beef smoke this weekend for a 50th birthday dinner for my dad. For the beef, I'd like to make an au jus to dip the beef on a bun in. From what I gather, I need to add a drip tray under the beef in the smoker. I was thinking of adding beef broth, beer, chopped carrots and...
  14. backcountry

    Looking for Your Input

    Hi folks. This weekend is my dad's 50th. It's the long weekend up in Canada and we're going up to my cottage and having a small party for him. There will be about 10 of us for the dinner on Sunday. I was going to either do a brisket or a butt, but I'd rather not spend the 12 hours that it...
  15. backcountry

    Smoked Sausage - Without Nitrites or Nitrates

    Is it possible to cure or make smoked sausage without the use of nitrites and/or nitrates? I suffer from insane migraines and I'm led to believe that ingredients in the cures are one of my triggers. I made an Eastman Outdoors snack stick kit and the next day I paid for it with a massive...
  16. backcountry

    First Pork Butts - Q-View

    Had my sister in town, who I haven't seen in 6 years... Went up to the cottage for a long weekend and had the smoker busy for most of it... Did a couple pork butts for sammies, about 40 ABT's, garlic sausage, Dutch's Baked Beans (absolutely amazing!), whole onions, whole garlics, chilli, pizza...
  17. backcountry

    Canadian Smoker

    Hi Folks. I've been a member here since December 08, but with the problems, my account was erased and I had to start over. I've been back and posting for a few weeks, but never got around to the Roll Call... I like to smoke just about anything I can think of since getting my first smoker in...
  18. backcountry

    ABT Wraps - Other Than Bacon

    Just wanted to start a thread to discuss some other good wraps on ABT's other than delicious bacon. I've used prosciutto with great results! It really gets crispy and is quite lean. It almost seemed to tighten up around the pepper and really hold everything together as well. Anyone else try...
  19. backcountry

    Chicken/Ribs/ABT's - Which wood?

    Doing a big smoke this weekend for a group of friends at our cottage. Doing 8 1/4 chickens, a few racks of baby backs, 24 ABT's, 4 whole onions and I'm going to toss in a couple whole garlic cloves towards the end. Jeeze... I hope my cabinet is big enough! What wood works best for all these...
  20. backcountry

    Smoked Chicken for another time

    I want to smoke a chicken, pull it apart and have it a few days later while on a camping/fishing trip in the backcountry. What is an easy, but tasty way to prepare it? On a bun? I'm just not feeling very creative, so nothing else is coming to mind....
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