Recent content by Dumprdog

My adult son has become enamored with biltong and is looking to purchase a box for making it. Most that I have seen are opaque with tinted door but the one he has interest in getting is made of plexiglass. I would like some help in this as my knowledge here is less than limited. Is there any...

I did baby back ribs. I have never had spare ribs that I enjoyed, they always seemed dry, I'm sure it was how they were prepared. I, personally have not smoked or baked them in the oven because of that, might rethink my assessment on them. So what is the finicky aspect of baby backs? I used to...

I used baby back ribs from some I had frozen. From what you guys have said, I may not have smoked them at a high enough temp. And I couldn't be positive that when I braised that I had the foil tight enough to prevent steam from escaping, something I will not do again. My smoker does have a meat...

Recently bought a Masterbuilt digital smoker and have smoked some sausage that I thoroughly enjoyed and thought I would do some ribs for Mother's Day. I prepared my rub and sauce and started at 10 AM using the 3-2-1 method. After the 3 hour smoke (@200) they looked just like the pictures I'd...

Can't figure out why, when I tried the sharp cheddar the evening of the smoke it was fine but a week later 3 different cheeses from the same smoke, put only in plastic zip lock bags, tasted heavy with smoke. It doesn't make any sense.

Hi guys. New to smoking. Bought a Masterbuilt Adventure series and added a slow smoker unit to cold smoke cheese. My first venture I stayed relatively bland in my selection of cheese but plan to use more complex ones as soon as I feel comfortable that I am doing things well enough and won't...

I gots to know. What is a vortex and how does it work? Will it work with other grills outside of kettles, or is it Weber specific? What does it do to make wings so special? Thanks

Smoked 'em 3 hrs. Not much difference. I think the red nut covering (called a testa, who knew, right) and the dryness of the nut prevents any smoke to accumulate. Might try the salted ones, maybe the salt will sweat with the heat and allow the smoke to stick. I don't think soaking would be of...

I figure somebody here has tried this and I am curious. Are roasted peanuts in the shell (unsalted) worth the time to smoke, or should they be left as is? If you have done this, time, temp and any advice would be appreciated. Thanks

Thanks guys. That answers my question

Home Depot and Lowes just got some MB slow smoker units in recently. I know this because I bought one online. Dicks Sporting Goods also has one left, they will match price and ship to home for free except a $5 oversize fee added. That is, if you're still interested. $53 at HD, $67 at L

I am new to the world of smoking foods and hoping the folks here can help me in my search for the best in smoked meats, cheeses and anything else. My question concerns soaking wood chips, not in water as I have discovered that it is a waste of time unless I have a desire to stand around the...