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I prefer to brine and spatchcock my birds. I like to use a sweet brine and a heavy wood like hickory so my bird has tons of flavor. I usually use 3/4 hickory and 1/4 cherry wood. I brine my bird for about 24 hours but then I let it air dry in the fridge for at least 8 hours before smoking. If...
Happy anniversary!
The meat looks great. I’m going to try this for Christmas dinner. How big a cut would you recommend for 10 people and how long would it go in for? Thanks and congrats again.
Ive had mine for two years now. I put the sealant on as I put it together.
1) It’s eaiser to do it as you go rather than assemble then disassemble then reassemble.
2) I think that as the smoker ages and the metal expands and contracts you will develop leaks you didn’t see at first.
Also I...
I had a situation like this before and what I did was smoke my turkey the day before when I had plenty of time. After letting it rest for a full hour I carved it up and made my gravy. On the day of, I have a big oven safe platter that I put the carved breast and thighs on, then stacked the legs...
Hey Pops...
I'm in charge of the turkey this year. I just bought my first smoker over the summer and I have done lots of beef and pork but this will be my first big bird. Any tips would be great as well as any good recipes. THANKS!
Hi people. I Just moved to my first off-set from my Webber Kettle. I went with a Dyna-glo vertical offset after some awesome advice I found on this page. Since then I've found help with everything from basics to brisket. Thank you all for being a great community. I'm looking forward to spending...
That looks amazing. I have a couple of points left over as well. I was thinking of doing burnt ends this weekend. Would you be will to share your recipe and process?
@Rings R Us thanks for the tip. I let them rest on the counter with the top open until it was down to 175 at that point Inclosed the foil, wrapped it in a few towels and then put it in a cooler for 3 hours. Turned out spectular! If we ever meet in a pub I owe you a beer :).
I think you are on to something here. I have been pulling it straight off and into the cooler. I was afraid opening it up would let to much mosture evoprate. I saw someone post on this thread that they put it into a foil pan them cover it. I'm going to try that and then I can let it cool in...
This is such a good thread! I'm in the same boat of have a dry brisket. I have only tried flats, mostly because I can't fit a whole one in on my shelf. I saw someone suggest keeping the point and just halving it. I might try that.
One thing I didn't see was pre cook routines. How does everyone...
I picked up my Dyna-Glo last week and I have it all set up with a lot of the mods I found in his post. Thank you all so much for putting the time in and being so detailed. This is my first real smoker I have always used my Webber Kettle before this. I have just a coulle of questions.
1) I'm...