Comments for Simply Meat Smoking

Comment on Duck Jalapeño Poppers by Charlie

Charlie — Fri, 21 Nov 2025 00:44:59 +0000

In reply to Larissa. Absolutely! Chicken works great — just cut it into small strips so it cooks at the same rate as the bacon. Duck just adds extra richness, but the method stays exactly the same. Let me know how yours turn out!

Comment on How To Tenderize Pork Chops (4 Easy Ways) by Charlie

Charlie — Fri, 21 Nov 2025 00:43:47 +0000

In reply to Charles.

Thanks for sharing this — it sounds incredible! The milk + vinegar combo is basically a quick buttermilk brine, and it’s such a good way to tenderize thick pork chops without making them mushy. Love the sear-then-oven method too, especially on bone-in chops.

That butter, garlic, lemon, and rosemary finish? Chef’s kiss.
Definitely giving this a try next time I make pork chops!

Comment on Duck Jalapeño Poppers by Larissa

Larissa — Wed, 19 Nov 2025 19:41:22 +0000

Just made these duck jalapeño poppers and WOW — absolute game-changer. The duck stays unbelievably juicy, the cream cheese keeps everything together, and the smoky bacon wrap ties it all perfectly. The balance of heat, richness, and that little pop of char makes these hands-down one of the best poppers I’ve ever cooked. They’re easy, they look impressive, and they disappear fast. If you’re on the fence about trying duck in poppers, this is your sign. Make them!

Do you think these would still work if I used chicken instead of duck?

Comment on How To Tenderize Pork Chops (4 Easy Ways) by Charles

Charles — Sat, 15 Nov 2025 22:44:19 +0000

I have cooked a lot of porkchops over the years and , last week, I fixed the best one ever. Here’s what I found: Mix 2 cups of milk with 2 tablespoons of white vinegar, mix and let rest 10 minutes. Marinate for 2 hours, rinse well and pat dry. Sprinkle on some salt & pepper and sear on all sides. I had 1″ thick , bone-in chops and seared 6 minutes in a cast iron skillet with ridges in the bottom which produces grille marks , flipped and did 5 minutes more.
Rub on your favorite spices and finish in the oven at 425 for about 8 minutes. I drizzled on some melted butter, 4 cloves of minced garlic, juice of 1/2 lemon, rosemary and salt & pepper when 2 minutes were left in the cycle.

Before you judge, give it a try.

Comment on Pit Boss Smoked Turkey with Crispy Golden Skin by Charlie

Charlie — Fri, 07 Nov 2025 03:00:57 +0000

In reply to Amanda.

That’s a great approach — basting before and midway through works perfectly! I usually do the first baste right before the turkey goes in the smoker to lock in flavor, then another halfway through the cook when the internal temp hits around 90–100°F. Just don’t open the lid too often so you don’t lose heat and smoke. Glad to hear it turned out great — welcome to the smoking world!

Comment on Pit Boss Smoked Turkey with Crispy Golden Skin by Amanda

Amanda — Sun, 02 Nov 2025 15:18:19 +0000

When do you recommend doing the liquid basted? I did it before and in the middle of cooking seemed to work great!

Thanks for this recipe, I am new to the whole smoker thing.

Comment on How To Cook Steak On Traeger Grill by Elaine

Elaine — Wed, 29 Oct 2025 22:21:15 +0000

The steak came out so juicy!!

Comment on Smoked Pork Loin Roast by Charlie

Charlie — Fri, 24 Oct 2025 04:10:35 +0000

In reply to Sharon.

Hi there! 👋 That sounds like an amazing Thanksgiving plan — perfect for feeding a crowd!

Yes, you can absolutely place a pan of water (or a mix of water and apple juice) under the roast. It helps regulate the temperature and keeps the smoker environment moist, which can make the loins juicier. Just make sure the pan isn’t directly under the meat — you want enough airflow for even cooking.

When you slice the pork after resting, you should see some nice juices, especially if you’ve cooked to the right internal temp and let it rest for at least 10–15 minutes. That said, it won’t create a ton of liquid like a braised dish, so if you want extra for the mashed potatoes, you might want to save a bit of the pan drippings or make a quick gravy or au jus from the drippings and some broth.

Hope you and your family have a delicious Thanksgiving feast! 🦃🔥

Comment on Smoked Pork Loin Roast by Sharon

Sharon — Mon, 20 Oct 2025 01:08:48 +0000

We have an egg type smoker and want to use your recipe for Thanksgiving for about 20 – including kids. I really want the loins to be moist, so do I put a pan of water (water w/apple juice?) under the roast? ( I saw it in another recipe). This looks exactly like the ingredient mixture I was looking for. When I slice meat after it rests, should I expect enough juices to serve with mashed potatoes for the kids – adults, too??? Thanks!

Comment on Best Temperature to Smoke Turkey (For a Juicy Delicious Turkey) by Charlie

Charlie — Fri, 17 Oct 2025 04:07:55 +0000

In reply to Eli. thanks Eli, this is the one I was will using for thanksgiving as well!