Great Course for beginners - Smoking Meat Forums
2010年8月13日 · Dear Jeff at Smoking meat, I really appreciate the help with the 5 day course. I am somewhat new to smoking meats. I have smoked turkeys on my grill with a spinner, but not much else. I have now smoked ribs, although I did cook them too long. I …
Understanding Smoke Management - Smoking Meat Forums
2013年4月12日 · Mr T, it derails from cold smoking a bit to say this, but this morning I realized that in the past several years I occasionally experiment with hot smoking chamber temps to get a deeper smoke ring by starting at slightly reduced temps (below the generally recognized 225* for larger cuts of fresh meats, along with knowing surface pasteurization ...
The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME!
2024年4月19日 · I was asked by a beginner to smoking brisket how I smoke my brisket, so I thought I'd make a how to guide and share my method with those of you who are new to smoking brisket that need some confidence. Maybe you have ruined a brisket or two and are scared to try again. This is to help you establish a baseline and you can fine tune from there.
Smoking 2 Turkeys and having questions about smoke time
2024年11月19日 · Good morning All, I am smoking two 16lb whole turkeys for thanksgiving. How long should I plan for to have the birds in the smoker? 6-8 hours? At what temp? I was thinking 240 and pull the birds out at 160-165, wrap in alum foil and let sit for 15-30mins. I did a 12.75lb whole Turkey a few...
Basic Brisket Smoke | Smoking Meat Forums - The Best Smoking …
2006年8月13日 · I posted this in answer to a question on how to smoke a brisket. Iceman (Gary) asked that I re-post the answer here and make it a *sticky*. As there are many variations to doing a brisket as there are doing butts and ribs, feel free to share your *secret* technique. Smoke that brisket to 170...
Smoking meats or WWII history... Here I am.
2024年7月8日 · Currently, I am working on some upgrades to the smoke vault to improve it's reliability, including a ThermoPro TP27 with 4 probes through the top vent (2 for monitoring the smoker, 2 for meats) or may dedicate my existing 2-probe TP27 to monitoring the smoker and use the 4-probe for meats.
Welcome to SMF! | Smoking Meat Forums - The Best Smoking …
2024年11月28日 · Smoking at 225-250, first time doing pork... 13th Annual South Florida Gathering (Dec 7th-8th 2024 ...
Smoked then dehydrated beef jerky - Smoking Meat Forums
2014年6月4日 · I used Alton Browns method by putting sliced meat on a furnace or AC filter and attaching it to a box fan to dry out. I want to make it again so I started to research more about it. Knowing more about cooking meat out of the danger zone and using a cure for meats that sit in the danger zone longer, I don't know if that method is really safe lol
Fried Jumbo French Quails - Smoking Meat Forums
2024年11月25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.
Help! Chicken had bad smoke taste - Smoking Meat Forums
2013年5月15日 · Sure, there's a ton of science behind smoking meats, but for the beginners, the basic understanding that the smoke needs to keep moving in the smoke chamber with proper temps for cooking, and that a heavier smoke will produce a stronger flavor earlier, will take you far....knowledge is power...power will allow you to build your skill level and ...