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  1. moresmokejta

    Dirtsailor's High Temp Chicken Smoke. Debunking that low and slow, brined and spritzed is the only w

    Looks Great!  I was always afraid of dry birds with that kind of heat.  Gotta go back and rethink this process.  Next chicken will be High Heat and I expect it will turn out as good looking as yours. Thanks for the info
  2. moresmokejta

    Smoked Turkey Recipe?

    Check out Jeff's Smoking Meat Newletter.  Plenty of recipes there. Check out this website. http://www.smoking-meat.com/tag/turkey
  3. moresmokejta

    Thickening Sauces

    I asked my wife the same question and she said almost the same thing.  Shows what I pay attention to when we shop.  Thanks, I am looking forward to trying this to reduce some of the boil time.  
  4. moresmokejta

    Thickening Sauces

    Never thought about Apple Juice Concentrate.  What a neat idea.  I suppose this stuff is readily available at Grocery Stores?? I will give it a try.
  5. moresmokejta

    Thickening Sauces

    Thanks:  I just bought a brazier pan and will see how much less time I have to spend boiling the sauce down
  6. moresmokejta

    Thread killer

    Thanks Joe:  Happy to respond to you. There are numerous items that I don't understand about the forums either.   I guess we just keep working away and asking questions. Shame there is not a document that details how the forums work.  I have on that details how  to start a thread that is...
  7. moresmokejta

    Thread killer

    I am really new to SMF and have sent out a couple of threads.  So, don't take  this question as being total out of line but,  How do you kill a thread?   Also when I start a thread when does it stop?  Is it up to me to take it down, or maybe "kill it"?
  8. moresmokejta

    Thickening Sauces

    Thanks - What a great idea.  I should have thought of that.  In fact a couple of weeks ago I was cooking up a batch and told my wife I should use the bigger soup pot we have in basement.  I guess I had a senior moment and didn't think of it a couple days ago. I will change my ways.
  9. moresmokejta

    New to Smoking Meat Forums

    Will do! I will get pics the next time I fire up the BGE.  
  10. moresmokejta

    Thickening Sauces

    I have a sauce that I dreamed up quite by accident that is based on Apple Juice and a lot of sweeteners i.e. sugar, honey, and dark corn syrup.  Everyone of my friends who have tried it including my church members at our special luncheons rave about the stuff.  The problem is that it takes...
  11. moresmokejta

    New to Smoking Meat Forums

    Well the smoking cook went quite well.  I didn't copy the One eyed Jack process completely but I did glean some great advise. First of all I got ready with the fire layed the night before. Then I found I didn't have any alcohol that I was willing to burn!!!  And I didn't have any cotton balls...
  12. moresmokejta

    New to Smoking Meat Forums

    Thanks for the picture.  I had read on other posts about the "Snake" set up and was just about to ask the forum about it. I will be doing some smoking tomorrow so i plan to approximate the layout you show in my BGE and see how it goes.  Cooking some ribs and a pork butt all at once.  Should be...
  13. moresmokejta

    New to Smoking Meat Forums

    Thanks for your reply One Eyed Jack.  I appreciate your suggestion on starting up an Egg.  As you say these ceramic smokers are so efficient that it doesn't take a lot of fuel to keep them going for a long time.  It is just difficult to imagine that a handful of briquettes and some smoker wood...
  14. moresmokejta

    New to Smoking Meat Forums

    Hi All:  I am new to SMF and have never created a thread.   I have been smoking meat for a long time but I am still learning.  I have read a lot of comments in forums and have learned a lot in the past few months.  But I have wanted to ask questions concerning my own smoking and "Queing".   I...
  15. moresmokejta

    New to Forums

    Hello to all the Smokers out there.  I am new to the forums and look forward to taking part in the discussions. I have been smoking meat for years and am still working to come up with the perfect process for different meats. I have reviewed a number of posts and have found some great tips.  I...
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