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162 article submissions by the SmokingMeatForums.com community.

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

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

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

Official Smf Throwdown Rules

Official Monthly Throwdown (TD) Rules   BEFORE YOU START COOKING TAPE YOUR CODE WORD TO YOUR CAMERA SO THAT YOU DO NOT FORGET!     Rules for entry   1. The featured item of the month must be smoked in a prominent manner to be eligible for entry into the TD   2. All entries must be prepared during the current TD period. The TD code word must be written on a piece of paper (or other medium) and displayed in the picture. Do not digitally add the code word, or your name, to the entry.   **The purpose of the code word is to validate that the item was smoked... 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

The Temperature Danger Zone and Smoking Turkeys over 14 Pounds

  The concept of the Food Temperature Danger Zone was introduced some 50 years ago. The Danger Zone is 40 to 140*F. The temp where Bacteria multiple unchecked and reach levels that can themselves cause illness if improperly cooked or produce huge quantities of Toxins that may not be destroyed by heat and can cause incurable paralysis or death. So keeping food below 40* or getting it above 140* and keeping it there becomes critical. As a general guideline we stress getting any meat we smoke above 140*F in 4 hours or less. This is not usually an issue with Intact Muscle... 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

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