Smoking

Advice, Questions, and Discussions about Smoking

k.a. The Judy Bird)" from Genius Recipes. Hello - I want to smoke my turkey in a big green egg at 225 after the dry brine do you think this is a go...

Recipe Question For: Russ Parsons' Dry-Brined Turkey (aka The Judy Bird)
- Posted by:saluces
- December 21, 2017
- Updated almost 7 years ago
- 2022 views
- 2 Comments
I have meat in a smoker set at 212 degrees. After an hour and a half the meat thermometer is already reading 140 degrees, This doesnt seem right
- Posted by:Ah
- April 3, 2015
- Updated over 9 years ago
- smoking
- 2022 views
- 3 Comments
How long do I smoke 2 10 pound boneless pork shoulders?
- Posted by:Dave
- August 16, 2013
- Updated over 11 years ago
- smoking
- 6913 views
- 1 Comment
How long and at what temp. should i smoke bacon in a vertical smoker
- Posted by:ti-pierre
- May 23, 2013
- Updated over 11 years ago
- smoking
- 38570 views
- 6 Comments
How do I smoke home-made sausage without developing a really tough skin?
- Posted by:Benny
- May 7, 2012
- Updated over 12 years ago
- Sausage
- smoking
- 24610 views
- 6 Comments
How to smoke yogurt???
- Posted by:LornaFarris
- March 15, 2012
- Updated almost 13 years ago
- Yogurt
- smoking
- 21211 views
- 9 Comments
Hubs came home with some salmon he caught. He wants to pickle it or smoke it. Which would be better?
- Posted by:@zanvia
- October 25, 2010
- Updated about 14 years ago
- 2912 views
- 9 Comments

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