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Recent content by joecapo
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Lost track of time. This booger took awhile to get to temp. But was worth it. 165°F internal and even let it sit after taken off the smoker. Juicy, buttery and a nice beer flavor to finish it off. Probably the best chicken I ever had. I like the Adobo seasoning. Our dog has been hounding me all...
Last time I did one of these was at Kentucky Lake 10 years ago. Had no complaints. These were like 2-3lbers. I jumped up to 6-7lbs. Bored today, and we all know if your bored go smoke something. Lol. Weed, cigs, cigars or meat
Good afternoon Ladies and Gents. Drunken chicken today for us. Injected beer butter in her, and rub was a simple Adobo seasoning with some black pepper. Just started about 20 min ago. Nice day here in Jersey. Cloudy then its sunny. Who knows what will happen. All I know this 6lb chicken will be...
They came out alright, no final picture. Sorry about that. For a minute I thought they were burned up. Too dark out to see. Had plenty of flavor still and a semi chew to it after 7 hours. Idk Ill figure other ways out. Temp was probably getting to high. All good though. Try try try again.
Bored as hell after a long day of work. I had some london broil in the fridge thawing. I cut in very thin strips, and marinated in some teriyaki. Salted and peppered both sides. What did I get myself into. Been on the smoker since 7:30pm. What temp is reasonable? Im kind of winging it at the...
Looks good. Nice bark on it! What kind of cut you use? And anything special about the rub? Minus the salt ofcourse. Good job on your first smoke! Temperature is a pain at first, but you catch on the dos and donts the more you smoke.