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2024年11月4日 · Amazon Ad-Free Browsing Learn Smoking Basics eCourse Get the Newsletter Smoking-Meat.com Jeff's Videos Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood.
Forum list | Smoking Meat Forums - The Best Smoking Meat …
2024年11月4日 · 651. Thanksgiving How to: Holiday Ham from Pork Butt / Pork Shoulder!!! Nov 28, 2023. jcam222. Smoking Meat Forums is all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, brisket, smoked appetizers and more.
Pecan shells for smoking? | Smoking Meat Forums - The Best …
Nov 30, 2005. #5. Hi Coyotewrw. Save the pecan shells. I saw a article in Texas Monthly a few years back on BBQ in Texas and one guy uses pecan shells in his BBQ business. I have used the shells in my smoker to add extra smoke, it works for me. You can put a handful or two in your grill for a smokey favor.
Better tasting smoke | Smoking Meat Forums - The Best Smoking …
587. Jun 8, 2024. #1. I don't like the flavor of the smoke from the Bradley smoker. Neither does the rest of my family. We really like the flavor of the smoke from my Traeger. I've been pouring over posts about how to get a better tasting smoke. I've read posts about thin blue smoke as the only smoke you want. Then I've read about how thin blue ...
Flap steak | Smoking Meat Forums - The Best Smoking Meat …
2010年10月18日 · Central California. Oct 20, 2010. #6. There are lots of cuts people call the flap. The flap actually comes off the bottom sirloin butt along with the tri tip and the ball tip. The flap is IMPS/NAMP BSB 185A. Grill it quickly or cook it in liquid. Not the most tender part of the animal. Used to be used in hamburger.
Smoke Color Chart | Smoking Meat Forums - The Best Smoking …
2015年2月14日 · 1 Heavy white smoke while cold smoking nuts for 15 minutes. 2 Medium white smoke while cold smoking cheese to the desired color. 3 Thin light blue smoke while cold smoking salmon for canning, 1 hour. 4 Smoking lettuce with a 30 second burst of heavy pale blue smoke.
Pulled Pork | Smoking Meat Forums - The Best Smoking Meat …
2024年8月18日 · Put it on a rack at 275, covered in a new rub. After a couple hours, spritzed it with combo of apple juice and apple cider vinegar. Let it get to about 170 degrees, then wrapped it in foil with a bath of apple juice and bbq sauce. Pulled it …
Using Hickory Nuts | Smoking Meat Forums - The Best Smoking …
Dec 30, 2007. #2. AJ, I've never used hickory but I have used pecans. They were out of the husk. At that time I was using an ECB. As I recall, I smoked some chicken and it was just OK. I have to qualify that though .... that was a long time ago and I might have used too many nuts. It was a little bitter like perhaps creosote.
Pork | Smoking Meat Forums - The Best Smoking Meat Forum On …
2024年10月8日 · Pork belly BE. JLinza. Oct 19, 2024. 13. Oct 21, 2024. jcam222. UMAi Pancetta Is Finally done!! (W / Lotsa Pics) tx smoker.
favorite whole chicken brine - Smoking Meat Forums
2012年7月3日 · 2Lrg Egg Yolks. I always Brine my Chicken with my Families Favorite Brine and apply some Bubba Chix Rub. This is then Grill/Smoked over indirect heat at 300-325°F until the Internal Temp (IT) reaches 175°F. If the skin is not Crisp enough, a few minutes, turning frequently, over direct heat will get you there.