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I am going to smoke boneless beef chuck ribs and a whole turkey breast at the same time.
Any advice on cooking time and a good temperature to smoke at?
Thank you very much.
Can anyone give me an idea of how long to smoke Pork Brisket Strips for? They look like pork tenders with bones in them to me.
Is wrapping them in bacon like I would do to a pork tender or loin a good idea?
Thank you for any and all information.
Has anyone used a Dyna-Glo wood smoker? I am going to get a back yard smoker since the MES 30 has not given me the results that I am looking for. Is there another brand that anyone cvan suggest? I am familiar with the brinkmann and weber smokers.
Thank you very much.
Can anyone give me ideas on what to marinate a venison back strap in? I am planning on wrapping it in bacon like a pork tender when I smoke it?
Thank s.
jtn1965
I live in Houston and am using a Master Built Electric Smoker. I have competed in competitions using my trailer smoker in the past. I got my electric smoker to use at my house on my porch. I am smoking my briskets at 230 alternating hickory, oak, and pecan chips but am not getting any smoke...
I have cooked some briskets on my Master Built Electric Smoker and none of them have come out with the smoke flavor that I get on y wood smoker. I am using hickory, and oak chips with the vent closed at 225 degrees. Can anyone give me any help?
Thank you,
jtn1965