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Found 3 results

  1. I received a message from one of our HS members to put up a smoking BBQ thread on HS. His request was as follows: Would you consider starting a thread on Hornsport that explained step by step how you smoke & prepare different meat cuts. Please be very elementary in your explanations. Also please give a list of the minimum equipment- smoker type, thermometers, rubs, temps, time, etc. I love bbq but have NO cooking skills. Now that I have the time, I would like to become somewhat proficient at it. Seems fairly basic, but in actuality, it's quite a complex request.
  2. Sorry for the delay, but this thread is going to discuss the types of woods used in smoking. You can use many types of woods for smoking, and each imparts different flavors. Depending upon what tyype of meat you've got on the pit, that will help determine what type you use. Let's discuss here, and as always, I'll try to answer questions for y'all. Here's a list of my favorites: Pork: Apple, Cherry, Hickory, Pecan, Maple Beef: Pecan, Oak, Mesquite Turkey: Cherry, Pecan Chicken: Oak, Apple, Pecan Fish: Alder NEVER use pine or cedar for smoking. I tend to use red o
  3. I received a message from one of our HS members to put up a smoking BBQ thread on HS. His request was as follows: Would you consider starting a thread on Hornsport that explained step by step how you smoke & prepare different meat cuts. Please be very elementary in your explanations. Also please give a list of the minimum equipment- smoker type, thermometers, rubs, temps, time, etc. I love bbq but have NO cooking skills. Now that I have the time, I would like to become somewhat proficient at it. Seems fairly basic, but in actuality, it's quite a complex request.

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