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  1. john3198

    Smoking Dry Aged Prime Rib

    Getting ready t o smoke a 40 day dry aged prime rib roast. I have smoked a lot of prime rib roasts. Is there anything I need to do differently with a dry aged roast, other than trim the aged bark off before smoking?
  2. john3198

    Christmas is coming

    Looks great. What kind of wood do you use?
  3. john3198

    Christmas is coming

  4. john3198

    Doing my first turkey tomorrow on MES?

    Thanks guys. I have spached the bird. Will definitely do an oil/butter mop towards the end
  5. john3198

    Doing my first turkey tomorrow on MES?

    Great, thanks
  6. john3198

    Doing my first turkey tomorrow on MES?

    Looks great. What temp did you smoke it at?
  7. john3198

    Doing my first turkey tomorrow on MES?

    I have been reading through posts on doing a turkey and I have decided to try one at 300F to get decent skin. Problem is that I just realized my MES will only go to 275F. Is that high enough to get good skin? If not, I can use another charcoal smoker where I can get the temp to 300 or higher...
  8. john3198

    Pork Butt at 300F

    Thanks everybody. Yeah - just realized my MES shows 275 max.
  9. john3198

    Pork Butt at 300F

    Thanks Mike. Will definitely have everything temp probed.
  10. john3198

    Pork Butt at 300F

    I am smoking a turkey Saturday and want to run the MES at 300F to get decent skin on the turkey. I have a 1/2 (about 4 lb) pork butt I want to do as well for pulled pork. Can I put it in with the turkey at 300F or should I use another smoker at the usual 225? Will it be OK at 300?
  11. john3198

    Maple Bourbon Ham

    Thought I would pop this up for the holidays. Still makin this ham
  12. john3198

    Maple Bourbon Ham

    Be advised that this recipe is for pre-cooked store bought hams.  
  13. john3198

    Maple Bourbon Ham

    You won't be disappointed. My go to ham.
  14. john3198

    Maple Bourbon Ham

    No problem. Here is the recipe for the paste, mop, and glaze. Try it, you won't be disappointed. It is still my go to ham recipe.  Ingredient List for Maple Bourbon Ham A lot of you have asked for ingredient list details, so here they are. First - credit where credit is due. This is from "Smoke...
  15. john3198

    Pops6927's Wet Curing Brine

    Pops - I usually use Morton's Tender Quick which has much less nitrite/nitrate in it (.5% each) verses 6+ percent for Prague  1. can I use TQ for this reciepe?
  16. john3198

    BACON (Extra Smoky)

    Thanks so much. Looking forward to it.
  17. john3198

    BACON (Extra Smoky)

    Bear - nice job. A question for you and the group. I want to start some belly curing today, but due to traveling weekend after next, it will have to cure for 12 days or so instead of 9 like yours did. Any problem with that?
  18. john3198

    Lobster topper

    anybody do a whole live lobster - or would you kill it right before you smoked it?
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