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  1. desertdenizen

    What kind of smoker would you like to have?

    If money were no object, I would like to have an extra-large big green egg.
  2. desertdenizen

    Thick-cut Boneless Chops with Q-View

    Hi Everyone, I bought a couple of family-sized packages of boneless pork chops that were on manager special. I thought it was one of those packs of assorted chops. Turns out, they were 2" thick boneless pork chops, the perfect size for smoking. I marinated some of them overnight in Italian...
  3. desertdenizen

    Firts Thanksgiving Turkey with Q-view

    I smoked this 5.5 lb turkey breast and two drumsticks over hickory charcoal with hickory chunks and hickory chips tossed in for about 4.5 hours at 225. It was nearly black on the outside, but moist and juicy on the inside with a nice smoke ring. Here are the pics (I finally remembered this...
  4. desertdenizen

    Mesquite smoked salmon

    I did four decent-sized salmon fillets tonight using mesquite lump charcoal and a couple of chunks of well-dried mesquite. The average temperature, according to my as-yet-to-be-tested-for-accuracy thermometer, was everywhere from 150 to 300, at times, but all in all it took only one hour to get...
  5. desertdenizen

    Brining a bone-in turkey breast -- How long is too long?

    I presently have a 5lb. bone-in turkey breast that has been in the brine in the refrigerator two and one-half hours. We have decided to put off doing the breast until tomorrow. How long can I keep the breast in the brine before it begins to adversely affect the flavor of the bird?  Thanks.
  6. desertdenizen

    Newbie from Peoria, AZ

    Hello All...I'm a relative newbie to smoking. I received my first smoker (a square Brinkmann vertical) for Father's Day this year and have been experimenting on my family with different meats and different woods. The favorites, so far, are alder-smoked salmon and hickory-smoked pork shoulder. I...
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