Recent content by Toni Baloney

Today was my first attempt at smoking a whole turkey breast.  Yesterday I dropped it into an equilibrium brine (3% salt and 3% sugar), and this morning I popped it into my SI-1 along with 2 chunks/3 ounces of hickory wood, and a tray of water on the bottom of the smoker.  The bone-in breast...

While I’ve smoked a lot of other meats now in my beloved new smoker, all with great results thanks to the advice/guidance/suggestions I’ve gleaned from this blog, meatloaf continues to be a favorite.  It’s not that it's any better than other meats I’ve smoked, but the improvement that smoking...

Today I smoked a chicken for the first time.  I used a locally-raised, free-range, organic chicken that weighed in at 5 pounds.  I skinned it first, then using diggingdogfarm's amazing equilibrium brine/cure calculator, (factoring out the estimated weight of the bones as well as the skin I...

I’ve been wanting to smoke a meatloaf since receiving my #1 right before Christmas.  I’d cut my teeth (successfully) on my smoker with some ribs and several batches of smoked salmon, and had learned the nuances of controlling the heat and the amount of smoke, etc.  So feeling confident, I...

As I (impatiently) wait for my SI-1 to show up on Monday, I’ve been searching online for anything/everything I can find on smoking salmon (what I have planned for my new smoker’s maiden voyage).  I’ve seen hundreds of recipes, and hundreds of contradictions regarding the strength of the brine...