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  1. M

    Save the neck for me Clark

    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?
  2. M

    What do you sprinkle on a smoked turkey?

    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?
  3. M

    Pink salt in turkey brine??

    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?
  4. M

    Does anyone smoke whole chickens?

    Can I do it as a practice for a turkey to see if I like the brine and the smoke? Or is it too different?
  5. M

    Favorite thing to do with pork chops

    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.
  6. M

    Ideal slab size

    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.
  7. M

    CORN COBS

    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...
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