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  1. Chris_Ski

    Beef prices

    I got lucky at Winn Dixie last weekend. Unfortunately this was the biggest, which is perfect, but the otheres were only 11lb . I got this and an 11lb
  2. Chris_Ski

    Resting a smoked chicken

    I was planning on cubing up the breast and pulling the rest to serve with something. So i'll likely just go that route to reheat it the next day. thanks all!
  3. Chris_Ski

    Resting a smoked chicken

    i guess i didnt think about it, this makes a lot more sense though. that way i can keep the chicken spritzed with the brisket. I think i was just trying to get the chicken out of the way but regardless of that, its still going to rest for quite a while since I rest the brisket really long...
  4. Chris_Ski

    Resting a smoked chicken

    I've never smoked a chicken before, but I plan on smoking a whole 8lb chicken along with a brisket tomorrow. My plan is to spatchcock the chicken and smoke it on the grills below the brisket and let it go for the first 3 hours around 250-275. (on a vertical smoker) Once it hits temp, to pull it...
  5. Chris_Ski

    Looking for tips/suggestions using a vertical offset

    right, i typically dont use cure but i have several recipes for making smoked kielbasa specifically which call for prague powder #1
  6. Chris_Ski

    Looking for tips/suggestions using a vertical offset

    I have seen some modified offsets like this. This is a pretty good suggestion, would definitely let me control the heat. Thanks!
  7. Chris_Ski

    Looking for tips/suggestions using a vertical offset

    being polish, I like to make kielbasa. Unfortunately, I've never tried to smoke it because I dont own a smoker that can cook low enough. I recently purchased a vertical offset and it has hooks so I can hang meat. I want to try and smoke kielbasa, but I'm not sure how to run my smoker any lower...
  8. Chris_Ski

    Keeping my offset fueled without billowing white smoke

    Sounds like I may have been refueling too soon. The other issue im having is the way the smoke box is built. Theres only a front door, so when I feed the fire theres no way to exhaust the white smoke that may be produced other than the front door and the vents. I did leave the door open when i...
  9. Chris_Ski

    Keeping my offset fueled without billowing white smoke

    Hey all, first post I just purchased a cheap dyna-glo wide offset. During seasoning I used a top down method for the first time laying oak chunks and jealous devil around the base of the burner and topping it with jealous devil from a chimney. I got a ton of white smoke for quite a while and let...
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