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I like legs and thighs individually. They smoke fast, absorb alot of smoke flavor and make great cold lunches for fishing, hunting or whatever. Also theres no guessing if they are done or not.
Actually, peach and apricot seeds contain an arsenic compound called vitamin B-17. Many people believe it has cancer fighting qualities. My black lab came down with bone cancer 2 years ago and 6 weeks to live. I bought a bag of apricot seeds online for 15 bucks and fed them to her. Shes hanging...
Be careful- they are addicting. Ive been smoking fatties every weekend for the last 2 months since I first saw them on here. I still havent done a weave that looked that pretty.
Im no expert, but I would think that if the chickens got cooked enough that it would be ok. Probably taste good too. Is there a problem with mixing pork and poultry?
Ive heard that theres a fine line between lamb and mutton. That being said, I guess ive never had mutton because ive never had lamb that wasnt excellent.
The bacon seems to keep the burger or sausage from drying out. Not to mention the added flavor. Ive started putting mine in the oven for a few to crisp it up. Im not a big fan of white bacon either.
Fatties have become my Friday Nite ritual. Theres no better way to end a hard weeks work than some cold Coors Light and a couple fatties on the smoker.
I agree that grilling them in the smoker is the way to go. They cook so fast that they dont get much of a smoked flavor. I suppose a cold smoke would work if you have that kind of patience. I dont when there are crappie around.
I like to smoke elk to about 140 and then use the slicer for thin slices. Depending on the cut that you have, it could be tough and chewy. Thin slices are pretty tender and real tasty.