2025年1月24日 · Smoking Meat Forums is all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, brisket, smoked appetizers and more.

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2024年11月10日 · Have any of you had success smoking a turkey spatchcock style on an offset smoker and got the skin crispy? I'm going to smoke a turkey on an offset smoker for Thanksgiving (spatchcock style) but before I do I want to do a test run and smoke a turkey this week to make sure I don't mess up the Thanksgiving day turkey...

2024年11月8日 · You need 1 gram or a touch more per pound of meat and make sure u have a good amount of fat. 30% is good. Never hurts to go even more. Takes a lot of seasoning to get some flavor out of it.

2024年11月30日 · As a result I don't smoke as much meat as I'd like. It's starting to rust as well. I've got a weber propane for grilling, but I'm considering a Kamado Joe Classic 1 as a smoker and occasional grill (probably in winter here in New England).

2024年12月11日 · Hello All! I have a question about the skin of the turkey while smoking. I have smoked turkeys 3-4 times now. And, every time I do, the skin gets really crispy which is awesome and has a decent flavor, but the skin also turns an almost black color. Is there anything I …

2024年12月21日 · Last couple of smokes on the pellet pooper had been having issues keeping the pellet tube lit. It would light and smolder but when I put it inside the cook chamber it would go out. I typically toss it into dishwasher every once in a while but it did no good this time and also have a dedicated...

2024年12月16日 · Caught a good sale on pork butts. Grabbed 68 pounds. My wife, grandson and I made 54 pounds of our family sausage. My grandson is 11 now and been helping Papa for 7 years now. He's becoming a great sausage maker and meat cutter. He can process a deer as good as anyone I know.

2024年12月2日 · OK, maybe one of those "New Guy Dumb Questions" but what is the coldest outside temp I can smoke. I am thinking about doing some cold smoked cheese and temps here are in the 20's and 30's for the next couple of weeks. So, is that going to be too cold? Thanks.

2024年12月15日 · Meanwhile, the "higher on the hog" back ribs often have a strip of loin meat that is fine at 145°ish, but I like to take the rib meat farther until it's at least probe tender. It's funny, but when you cook a crown roast, the ribs aren't bad at 145°. You can see that strip of …