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  1. christophcbv

    Cedar wood

    I have done a few projects with untreated cedar from Home Hardware and have a lot of end pieces and shavings that I was thinking of using in the smoker in the chip tray. However I have read different opinions on this throughout. What are the thoughts of the fine people in this forum? Any help...
  2. christophcbv

    FIRST BRISKET

    Happy Canada Day.  What better day to do my first brisket.  Today is the day...  Got myself a 6lb USDA brisket, put a nice rub on it last night, read a ton of forums on here over the past few days (great information by the way) and ready to go in just a little bit to do my first ever brisket...
  3. christophcbv

    Smoker Saturday - Today's menu is TURKEY

    Decided to do something different this weekend and smoke a turkey, even though there is no special occasion or anything like that on the horizon.  Who says you can't have a turkey any week or day, not this guy, its great any day.  Anyways, kept it simple.  Brined for 12 hours in a stock with...
  4. christophcbv

    Long time Reader, first time turkey smoker!

    Hey all, I started smoking about a year ago, have done some chickens, ribs, roasts etc, so have a little bit of experience, but always learning.  This year I am having a 'turkey off' with my wife.  She is cooking her traditional in the oven and I am smoking a turkey for our friends.  I have...
  5. christophcbv

    Long time Reader, First time Turkey Smoker

    Hey all, I started smoking about a year ago, have done some chickens, ribs, roasts etc, so have a little bit of experience, but always learning.  This year I am having a 'turkey off' with my wife.  She is cooking her traditional in the oven and I am smoking a turkey for our friends.  I have...
  6. christophcbv

    Moose serving techniques

    Hey, I am in the midst of smoking some moose and need help with something...  I should be done it around 2pm, will have a couple sauces prepared as well, but how should I serve it and reheat it so that it doesn't dry out or became too tough or anything along those lines? My original thought...
  7. christophcbv

    Smoking 'non pre-cooked' ham

    Hey Everyone, I've got a handul of smoking 'events' under my belt now and have a question.  What is a non pre-cooked ham called when I'm looking for timings, etc on here.  I've done pre-cooked hams before and they've turned out quite well, but only smoked for 2-3 hrs.  One that isn't...
  8. christophcbv

    Smoking Chicken Wings

    Hey everyone.  I'm still fairly new to smoking and this is my first time smoking wings.  I've read some of the forums and just looking for clarification on a few things. I'm looking to make some hot and some dry and some maybe with just syrup, or teriyaki etc.  If I apply some sauce before hand...
  9. christophcbv

    First ever Ham

    Hi everyone, Smoking a ham with my chickens today and I have read a few of the threads in here with hams and what not, but can't find a good way to do it that lists numbers, etc.   It is just a small precooked/smoked ham, what temp should I smoke it at?  What temp does the inside of the ham...
  10. christophcbv

    Smoking Beer Can Chicken...

    Good morning everyone.  I am going to try a full beer can chicken type of thing tomorrow and have a few questions.  Still new to smoking and read some threads on here and seems pretty simple and what not, but just want to ask a few things...  1. Did you brine it 24 hrs before - and if so, what...
  11. christophcbv

    Going to smoke a 14 lb Pork Shoulder

    I am relatively new to this as well and have a party Saturday and I'm cooking a 14lb pork shoulder for pulled pork. After reading a lot of threads and checking with my trusty neighbour, this appears to be a very long process as most bank on approx 90 min per pound. Thoughts as to how to do...
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