Anyone see a problem using green wood as long as you burn it down to red coals in a seperate box than your pit and then add it to your pit adding a piece of seasoned wood every now and then? Any problems with creosote or taste doing it this way?
The SausageMaker Incorporated has all kinds of supplies for making sausage. Their website is www.sausagemaker.com and their phone number is 1-888-490-8525. They send out free catalogues as well. Did not see the link posted under Other Resources but I am sure it is in the Sausage Section...
Should the ribs be place in the smoker meat side down and then flipped to meat side up after a certain time? Or, do they need to be bone side down for the 3-2-1 duration? Which method will produce the most tender ribs?
Doing 3 boneless skinless turkey breast roasts today in the smoker. Have rubbed them down with olive oil and coated them with different rubs. What is the best temperature to smoke these at? Some say cook them fast others say slow. What do you guys think?
The other day I smoked some cheddar and pepper cheese chunks with hickory for 1 hour at 90-100* It was pretty stout with smoke. How long would you have to smoke these cheeses with a fruit wood such as cherry or apple to get some medium smoke flavor on the cheese?
This weekend I am going to smoke some butterball boneless skinless turkey breast roasts. Can anyone recommend a killer brine and what is the best mop or spray for keeping the skinless turkey breast roast moist?
Tomorrow morning I am smoking my first pork shoulder picnic roast. Today, I rubbed the pork shoulder down with Jeff's Naked Rib Rub and when I pull it out of the fridge tomorrow morning I am going to rub it down with mustard then re-apply Jeff's rub. I am planning on putting it in the smoker...
Anyone had any luck with smoking shrimp on their propane smoker? I have marinated some shrimp in italian dressing and am going to smoke some today along with three meatloafs, twenty atomic buffalo turds, and three Jimmy Dean fatty's.