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SHOULD BE 1 tsp PER 5 LBS OF MEAT
NOT 1 TBSP - WAY TO MUCH
GET NITRITE POISONING
SEE
http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_pres.html
please help me understand
what are you controlling with the pid control - a fan?
i have pid on an electric, but dont know how you would control charcoal/wood
pull the leg quarters away from the body and lay on platter
pull the wings off of the body and lay on platter
pull the whole breast away from the ribs-backbone and lay on platter
repeat for next chicken
serve the platter to family/guests
if they don't eat at least a quarter each, it wasn't...
Smoked fish on the water smoker ---- I have used mackrel and shark Robert Bayly Fish should be soaked in a salt water brine for a few hours before smoking. It prevents the meat from getting mushy during the cooking. Cooking times are relatively short with fish...
not new to outdoor cooking and smoking but new to here
using an ECB electric converted to PID control, a charcoal ECB, building a UDS because i saw it here.
also cook deep fried turkey and gumbo and jambalaya in BIP up to 12 gallon.
a friend at work sent me a link to here- hope to learn some...
i have this Brinkmann Red smoker and mine is 3 to 4 years old. this one had a temperature control on it when i bought it. that went our and i found on on an electric griddle that would fit and used it for one year. now it has gone out too.
i found a parts place that can supply a new control but...
I tried this with boiling water (no venig) for 1 min then ice water soak until I was ready to stuff them (1 hr soak?).
this solved my problem with undercooked peppers (too crisp) but took out ALL of the heat.
next time I am trying a 30 sec parboil.
temp is 230 on the smoker
it's a bullet water smoker Brinkmann
after 2 hrs the bacon is plenty done
i tried this with 1/2 of a dove breast since this was opening weekend of dove season
don't want to overcook the dove breast
bacon-ok
dove-ok (perfect-medium rare)
pepper under-cooked
i have tried these twice now
same problem both times
after 2 hr on smoker or after 1/2 hr on gas grill on low-- bacon was done fine but peppers were too raw - still crisp (crunchy?)
does anyone parboil or precook the jalapenos before stuffing?