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162 article submissions by the SmokingMeatForums.com community.

Top 2 Traeger Grill in 2017

Hello grill lover, how are you all? hope everyone okay. now i am going to introduce top 3 Traeger grill reviews for grill lover;s.                                     Junior Elite Gril:    This Junior Pellet smoker grill is the unique model which is use gases. Price Catagory is midrange for everyone. It has present digital controller system, you can buy this grill at cheap rate with good quality.    BTU Pellet Grill:      are you looking for buying the best grill? I think This model have the good choice for you. it can easily hold 12 burgers and 18 hot dogs. it.s... read more

Fassett's Quality Foods

I was born and raised in a family meat and grocery store, living above the store in a quiet country hamlet in way upstate NY - I say 'way' as many think 10 miles outside of NYC is 'upstate'; this was over 300 miles north of NYC.   After WW II, Carl E. Fassett purchased a business in the center of Adams Center, NY, the former C.C. Williams Dry Goods and Grocery, 60 miles north of Syracuse, NY.  It was 10 miles to the east of Lake Ontario and consistently had major blizzards there during the winters called "lake effect" snows... read more

A great foldable smoker, one of a kind

I would like to introduce the forum to my folding portable smoker, It is unique and lovely. For only $99 in amazon you get an awesome smoker that one can easily put in the car and take out for camping. I love my smoker. read more

Smoked Octopus on Taro "toast" slices

I have a Cameron stovetop smoker which I utilize often in my Motorhome.   I went to Ranch Market and purchased a frozen octopus.  Thawed...rinsed...put in glass bowl...added coarse salt and massaged well for 5 minutes... this took slime off and tenderized the octopus.   I separated the tentacles from the body and put smoker on my gas range over the two back burners...added apple wood chips at edges of the smoker over the burners...turned gas on low...put tentacles and body into the smoker...set timer for one hour and enjoyed to aroma of the apple wood chips and the... read more

Follw-up to Smoke House Problems

As a reply to "Smoke House Problems" I stated:   "I was just speaking with a fireplace construction expert, and a food smoker himself, discussing my similar situation.  I have trouble getting my offset smoker to get up to cooking temps.   After looking at my design, he explained that I had too small of a flue which kept the heat and smoke from moving into and through the smoke box rapidly enough.   The ratio of the firebox opening to the flue size should be at least 10:1.  He explained that the smoke and heat can only get into the smoke box if it able to move from the... read more

Smoking Log Template

Over the years of grilling, barbequing and smoking I have often kept very rough notes of various details of my efforts for future reference (usually only the good results of course). However from Jeff Phillips’ excellent book Smoking Meat, I noted that he recommends Logging Your Smoking Sessions and that he has a template for his notes. In his book he did not give an example of his template so I went ahead and composed my own for my MES 40”. It seemed to do the trick for me and, importantly, provides me with histories of my failures (prompting me not to repeat them) as... read more

New Nomenclature - Beef

http://images.bimedia.net/documents/Beef+name+list.pdf   This, being a PDF, doesn't allow me to reprint it, but just click on the link. read more

New Nomenclature - Pork

http://images.bimedia.net/documents/pork+name+list.pdf This, being a PDF, doesn't allow me to reprint it, but just click on the link.   read more

The Difference Between Kosher, Table and Sea Salts

Healthnutnation.com Home Recipes My Cookbook My Kitchen Gadgets How to Blog About   The Difference Between Kosher Salt, Sea Salt, & Table Salt?   5,585025 Secret ingredients. We all love them and we all want to be in the know. So I’ll let you in on a secret ingredient that professional chefs use all the time. Salt!  No, not just any salt. They know which salt to use to bring out the best in whatever dish they are creating. Chef’s also know how much salt to use in any given dish, and guess what? It’s a lot more than you likely use at... read more

Changing Colors of Meats

  Color of Fresh Meat: The Basics   The information from the above post was taken from the source below and is in the public domain:                 Posted on  23. September. 2009  by Chris Raines By Christopher R. Raines The color of fresh meat is considered one of the most influential factors related to fresh meat purchasing decisions.  To many consumers, it can be a troubling thing, to go to the self-serve retail meat case and see one steak that is a bright, cherry-red color (packaged on a tray and wrapped in film) and right beside it is a... read more

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