Hi, I am new to low and slow charcoal cooking on a 22 in Weber,is there a necessity to use wood chips , I don't like the real smoky taste and wonder is there some other way to infuse a subtle taste just using charcoal heat brickettes/ beads only
Haven’t been on the forms for a while. Lots of things have happened. As you may recall my wife was sick (cancer) she passed away August 3ed. Then I bought a home in New Port Richey Florida and sold my home in Minnesota. I’m not quite settled yet but I am getting close to doing some serious smoking.
Hey Al, just wanted to say that I found your post about IT/ribs a while back and forgot to bookmark it. Had to dig through google but I found it again. Thanks for passing on your hard won smoker wisdom!
3- do you double smoke any of your cheese and tasted this the other day
4-do you ever do any marinading of your cheese .. say , fruit wine , or maybe syrup , you see i have ,and well some of this wasn't to bad .. while the other ... well lets just say i have to go back to the drawing board on that one.
hey there i was wondering if i am sending messages properly .. as i have tried to emails... conversations.. about asking some questions to different people. i hope you might be able to help me here . i thank you .
i do have a fews question here for you though , with regarding smoking cheese
I am new here and your article on smoking a pork tenderloin in a pan of chicken juice caught my eye. I had a question in regards to something that crossed my mind. Could I smoke the loin in a pan with sauerkraut?
Al, I wanted to thank you for your lox recipe. I made it (other than the citrus, too traditional for that) and frankly it was the best lox I’ve had. And like you grew up eating it. I posted some pictures the fish section. Lox was something I’ve wanted to make for years. One friend wouldn’t believe I made it. He was sure I bought it and was trying to pull a fast one.
Hello i would love to post and share my experience . And would love to leran from others. Every time i try to post on my phone it ask me to select members . If i do not select members i can not start new coversation . Do i need to buy a membership does the form work on phone . Help please
Al I am looking for some Berkshire pork belly to make some bacon,now in early Sept. prices are sky high.I remember your post on making bacon with Berkshire pork belly,should I wait till BBQ season is over or do you have a secret supplier that you would share bc $130 for a pork belly is out of my range
hi i want to go and try to make /smoke some hamburger jerky. i would like a good recipe please ,and what kind of temperatures to go for, i believe final internal temp is 165 . you see i make a lot of muscle jerky with no problem using my own recipe,i Have also tried this type of jerky before( hamburger type) with ... not good results ... ( turned out as glorified meat loaf) can you help me please
Al: Planning on curing a pork loin to make Pea Meal bacon and had a quick ?. The presets in the cure calculator(i.e. salt and sugar) are they the standard for curing pork belly or should I change them for the loin. And because it is a pork loin do I still have to cure it for 2wks. Thanks