Recent content by blackpaw4

Thank you so so much!  YAY!

Hi all!  It's getting SLIGHTLY warmer here on the East Coast, and I'm planning on Turkey for Easter...because that's what I have in the freezer. What I'd like to do is cut it, and flatten it, and then cook it in the smoker.  Any thoughts? Should I brine it before I cut it?  How do I keep it...

Hi, sorry about lack of details, guess those should be in my signature?  It's a MasterBuilt Pro, Vertical. I use propane for hot smoking.  Thanks Hi, sorry about lack of details, guess those should be in my signature?  It's a MasterBuilt Pro, Vertical. I use propane for hot smoking. ...

Hi, Newb again. I have an AMazin basket (15 hours of smoke) for the cold smoke, and a smoker that seems to have a low temp of 200F.  I have one recipe that tells me to cold smoke for 2 hours, and then let it sit at 80F for 24 hours, and another that says to put it in the oven with the oven open...

How much cure did you add for 1 lb of meat please?  I'm a newb.

Hello, I have finally found something that will enable me to cold smoke, and I'm smoking my first brats today!  Nervous!  I have a charcoal/propane smoker by MasterBuilt Pro, and an A-Maze-N-smoker basket that I'm adding apple and hickory pellets to.  I live in NH and we grill and smoke year...

I just got my A-Maze-N-smoker basket, and it's enabled me to finally cold smoke!  WHOOT!

Hi, I just joined from NH.  My recipe for Brats calls for adding pink salt, then cold smoking for 2 hours.  Then the instructions say to "Continue cooking as above", which are the instructions for unsmoked sausage.  The directions read: 5) Poach the sausages in simmer water until they reach an...