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Hey that's great stuff used it on my turkey this yearI cooked one the traditional way and that I smoke the other one haven't been smoking for long but that's great information thanks a lot that will help me out great. Still learning hope to be good as you guys
I got you I really appreciate the the info I have one of those electric smokers smokers with the internal meat probe thermometer and what would be a good wood to use
Hey I'm taking your advice and I just bought a 12 pound turkey but I bought some Cajun Creole butter injection is that any good and how long should I smoke it with what type of wood
My neighbor is the one that got me into smoking meats and he's the one that gave me the recipe so I was wondering if it's possible that you could give me the Texas rub please
Just wanted to get a different variety Is ust started into smoking and I'm really enjoying it I want other recipes so I can taste other flavors can you help me out please
Anyone try Jeff's rub and tell me what you think about it because I did two racks of :biggrin:St Louis style ribs over the weekend and it turned out perfect:yahoo:used apple wood chips did the 321 method but was done in less than 5 is that normal. Can some give me another recipe they can share
I really appreciate the info and I'll get back at you when I smoke this but I would like to learn how to attach pictures then I can show you what I've done cross my fingers hope everything goes good
I have a eight and a half pound pork butt and I was wondering if you could tell me what kind of wood chips to use And rub to use never have done one in here yet but just worried that it won't come out right what should the internal temperature be