Recent content by smokepigtails

I switched over to briquettes for long cooks. Snake them around the ring, and long easy controlled cook. Took a few tries to learn how to set it up to get 250 steady. Good Briquettes now are just starch and dust, no chemicals as binding agents.

This reminds me it is almost time for syrup festivals up here. We usually use an old wood stove, with a cheap as possible segmented trough on top, sap is evaporated in one finished in another. Usually in a shack or shed as to avoid others, its nice alone time for some.

Well lets see I have been smoking meat for pleasure for about 7 years now, before that I did it for a living with Schneider Foods. It was a tough job smoking hams, sausage, loins, pepperettes, and all kinds of other goodies for 8 hours a day. Now I work for Mars Petcare making food for cats and...

Somehow a company in Quebec seems to have some of the best charcoal you will find. I has served me well for the last 7 years. http://www.mapleleafcharcoal.com/

Looking to upgrade from my WSM 18.5 in the next year or so. The two custom rigs I am looking at just are not in the price range this time http://smithsteel.ca/smokers.php  and https://smokincanadianbbq.wordpress.com/party-size-smoker/. So after some research, I am looking at either the Broil...