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  1. smokie bill

    Printing Jeff's recipes

    Some time ago I started noticing that when I print anything on Jeff's website(recipes mainly), the text is so light that it's hardly readable. I have no trouble printing anything else off of the computer on any other website. Even when just viewing the recipes on the computer screen, they...
  2. smokie bill

    Smoked chicken wings

    I've been reading posts on smoking chicken wings but I'm just wondering about the skin.  I know that smoking poultry leaves the skin rather rubbery.  Doesn't that apply to wings also?  I see where some folks just smoke 'em & eat 'em.  Others either throw them on a grill for a short time or put...
  3. smokie bill

    Appetizers

    We're going to a family Christmas get-together & the food theme will be appetizers.  I'd like to smoke up several types of appetizers but my mind has drawn a blank.  Could I get some ideas from you folks about this.  Gathering size will be about 19 people.   Bill
  4. smokie bill

    Another AMNPS question

    I have a Masterbuilt Pro Propane Smoker.  Dimensions are 14"x16"x34",  I have a 12" AMNPS & have been trying Oak, Hickory, & Cherry.  I live in Colorado at 5000 ft.  Here's the problem: I've fill the tube with any of the mentioned pellets.  I do get a good bed of coals going in the tube & place...
  5. smokie bill

    Position for smoking a turkery

    I'll be smoking an 11.5# turkey tomorrow in my vertical Masterbuilt Pro propane smoker.  Is there any difference between laying the turkey down on the grate or standing it vertically?  I've only smoked one turkey & & I did lay it down on the grate.  It was brined & it came out just fine.  Was...
  6. smokie bill

    Poultry skin

    What do you do about the skin on any poultry that is smoked?  It always comes out liker rubber.  I'm not a big fan of eating lots of skin but I do enjoy a few bites & company usually devours it.  I've read about putting the bird under a broiler for a while after smoking or cranking up the heat...
  7. smokie bill

    Cold smoking sliced store-bought bacon

    Can you just go to the store & purchase a 2# package of sliced bacon & smoke it?  It may say on the package that it is smoked, but you can hardly taste it.  Once out of the package, how would it be placed on the racks in the smoker.......hold the slices together with string or seperate them...
  8. smokie bill

    Bayou Classic Control Valve

    I, too, have trouble getting my Masterbuilt Pro smoker down to low temps.  I ordered the Bayou Classic needle valve to install on the regulator coming off of the propane tank.  When I went to unscrew the hose from the regulator, I find that there is no hex surface to clamp on to to unscrew the...
  9. smokie bill

    How clean is clean?

    I have a propane fired Masterbuilt Pro Vertical Smoker. After smoking several times on it, I'm very satisfied with the results thus far.  My question is:  How is the best way to clean the four wire racks?  And does each wire on each rack have to be perfectly clean, down to the shiny metal & all...
  10. smokie bill

    Masterbuilt propane smokers

    I am looking at two models of Masterbuilt propane smokers:  20051311 & 20050412.  Both are the two-door models.  The 1311 model is $189 @ Amazon.  The 0412 model is $179 @ Home Depot.  Except for a few subtle differences, I cannot see any major differences between them.  I think they both have...
  11. smokie bill

    Smoking cheese with electric smoker

    I have just received a Masterbuilt electric smoker & want to smoke some cheese.  How do I do this?  I know I need to keep the internal temp down below 90 deg but how can I do that & get my wood chips to smoke?  Also do I put water in the water pan?
  12. smokie bill

    Smoker differences

    I'm searching around to find a propane smoker to replace my old Char-Griller Duo.  It just doesn't do the job & way too labor intensive.  I look at Masterbuilt 2-door models, Landmann, Smoke Hollow, etc.  These things range greatly in price.  I really like the looks of the Masterbuilt.  It runs...
  13. smokie bill

    Two questions about smoking poultry

    1.  How do you keep the skin on poultry from getting rubbery when smoking?  Personally, my wife & I remove the skin before we eat the meat but some friends & family members really like to have the skin on their pieces.  I've have no problem with this when I cook on a charcoal grill or in the...
  14. smokie bill

    Masterbuilt propane smoker

    I'm going to get a new smoker & I'm looking at the Masterbuilt Vertical Propane Smoker Model #20050412.  I would like to hear from any/all who have this smoker & let me know what you think of it.  Does the door seal well?  Does it come up to temp pretty fast?  Does it hold the desired temp...
  15. smokie bill

    Smoked Pork Loin

    I have a 7# boneless pork loin I want to smoke.  Would like a little advice on the following questions: 1.  What should the smoking temp be? 2.  At that temp, how long per pound should the cook time be?  I plan to pull it around 140 degrees, wrap in foil, wrap in heavy towels & place in a...
  16. smokie bill

    Minion method

    I have read in several places on this forum the term "minion method" in reference to charcoal smoking.  Just what is this anyhow?   Bill
  17. smokie bill

    Smoked beef tongue

       I know this may sound strange to all you guys out there who are into smoking ribs, brisket, hams, pork roasts, etc. (me too), but I'd like to know if anyone has ever smoked a beef tongue.  I have cooked them by boiling in spices & then pressure cooking.  They are delicious.  I read in a...
  18. smokie bill

    Ham smoking help

    I want to smoke a 10# ham butt portion on New Year's Day. It is not precooked or glazed & is not a fresh ham. The label says to cook it, I assume in an oven, to an internal temp of 160 deg. @17-20 min/lb. I'll use my horizontal offset smoker. Should the smoking temp be around 225 deg. & if...
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