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  1. low smoke

    deer sausage

    Hey to all, I havent been on in a while and was hoping for some info. A guy at work wants me to smoke some deer sausage. He said it has been cured from the place he had it made and I was wondering how long I need to smoke it for and do I need to put anything on it. He said that the sausage each...
  2. low smoke

    Turkey day breast and ham

    Put 2 breast and picnic ham on about 11am and just pulled the breast off so I can put a little crunch on the skin in the oven. Cant wait to taste these puppies. Happy Thanksgiving to all and their families and the men and women overseas protecting our wonderful country... Craig
  3. low smoke

    Brining

    Just curious as this is the first time I have ever brined anything and my question is when should I pull the breast out of the brine and rinse them off before I plan on putting them on the smoker. I know with most meats they say its best to let it get up to room temp first. Should I do the same...
  4. low smoke

    Turkey Breast

    I plan on doing two turkey breast tomorrow and they are about 4 lbs each and was plan on doing 225 temp and was wondering how long I should let these puppies sit on the smoker. I know I read that a normal 12 lb turkey needs 6-7 hours. Any info is highly appreciated.
  5. low smoke

    Spiral Ham and Pork Shoulder

    First off I want to thank everyone on this wonderful forum for all the help for me to be able to accomplish this today. I was able to keep my temp around 220-230 all day and produce this great looking and tasting products. dcata40/HamandPorkShoulder002.jpg[/IMG]
  6. low smoke

    Pork ribs

    Well I did the 3-2-1 metod and they turned out pretty good. Im still having problems with keeping my temp up around 225 degrees. I did notice that when I would had wood that I would see smoke coming around the upper lid to base. I was wondering if I could be loosing heat around there and if so...
  7. low smoke

    smoking wood

    Okay I dont know if this will make any sense or not. I plan on using the Royal Oak 100% wood charcoal tomorrow and either Pecan or Hickory wood. Now I remember reading somewhere that when the person put his wood in the smoker he removed the bark. I bought a bag of mini Pecan logs at Academy and...
  8. low smoke

    charcoal

    As a newbie to smoking I signed up for Jeffs 5 day course and todays letter he recommended 100% natural wood charcoal vs the briquettes. I was wondering if there is any good recommendations on what brand of natural wood charcoal to buy. I bought Royal Oak natural at Wally World and was wondering...
  9. low smoke

    Newbie from Florida

    Hey to everyone and first let me say was a awesome site this is. My name is Craig and I live in Pensacola with my wife and dogs. I work as a aircraft mechanic at NAS Pensacola. I have always been a griller for many years and consider myself pretty good at it and really wanted to try smoking...
  10. low smoke

    hamburgers

    Hey to all new to this site and let me say what a lot of information you can get. I used the info to do some modifications to my Char-griller Outlaw I just purchased and gave it a test run yesterday and can agree on the factory thermometer being junk,but I have a Maverick dual probe on the way...
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