Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have a turkey brining to be smoked tomorrow. I threw the neck (no skin) in the brine because I didn't know what else to do with it. If I put it in the smoker tomorrow for an hour or so will it be edible?
What is your favorite thing to sprinkle on a turkey after it comes out of the brine and before the smoker? Does it really matter if you won't likely eat the skin anyway?
I noticed that some of the brines for smoked turkeys include pink salt. I've brined turkeys quite a bit for regular oven baking and never added it. What are the benefits from adding it when smoking?
I have a considerable amount of pork chops here from a home raised pig. Should have made some roasts out of them but the butcher gave me a whole pig's worth of chops.
Anyone have any good ideas or recipes for curing and or smoking them?
They are about 3/4 to 1 inch thick.
I have a 9 pound pork belly from my son's pet pig.His name was Pinky. Anyway, it's about 1'x2' in size. Would you cut it in half before curing and smoking it?
I will be using a Brinkman electric-don't laugh.
Has anyone ever smoked using corncobs? My dad used to smoke bacon this way. Had an old 1950s era refrigerator which if it had any plastic or rubber in it was burned out. Used to place a couple of five gallon metal buckets in it full of cobs. Lit the cobs and placed a couple of old disc blades...