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I usually struggle with removing meat from the smoker if it's too large. It's too hot to handle. I'm always fiddling around with tongs and a spatula doing the best. I was thinking about getting some of these - http://www.amazon.com/Steven-Raichle...5449696&sr=8-1
Any comments? Got a better...
The birthday party has passed and the mother-in-law was tickled with the chicken.
After all the input, I decided to go with a basic rub and no more. I didn't want to add any flavor with additional sauce.
I brined the 3 chickens for 4 hours, rubbed them and placed them in the smoker over apple...
Has anyone ever used one of these?
http://www.flameking.com/store/
My dad gave me one to use with my smoker because I'm always guessing at the amount of gas in the tank.
I can't seem to find any reviews on these. I had something similar from Lowes in the past and it leaked horribly. It...
I have a Smoke Hollow #6 and love it. A friend has a #5 and loves it. They are a bit pricey. Got mine at Gander Mountain.
I started with one from Kenmore and was happy with it too. It was around $150.
I've been asked by my mother-in-law to fix some barbecue chicken in the smoker for her birthday party. You know it needs to be good, so I need some good recipes.
She wants it smoked, but then with some sauce on it.
After doing a basic brine on the chickens, I was going to do a simple rub of...
I have a Smoke Hollow #6 and had the same problem when I bought it. It was running too hot. I called customer service and they sent me a new, smaller burner and a different regulator and hose. That fixed the problem.
I have a friend with a #5 from them and his was burning too hot. They did...
That's where I get my butts and they turn out very good.
I weighed them a couple of times. The large one is always around 10-11 pounds and the small one around 4-5 pounds. One finishes early and you can start eating it sooner.
When I smoke a chicken, I usually use the whole chicken. I brine it, rub it and then smoke it. I don't touch it again until it's finished.
I was thinking about using my own vinegar based sauce for a baste in the future. Should I still rub it if I do? Should I use the rub I usually use with...
Welcome from another person in NC!
You'll find lots of good info here.
Once you start making your own barbecue, you'll enjoy it much more than anything in the restaurants. At least that's the way I am now.
I usually rub them the night before. Of course, I plan a few days early and create a timeline for everthing I'm going to do up until the meat goes in the smoker.
Hmmmm....do I sound a bit Obsessive/Compulsive?