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I wold not think of using it on large pieces but your idea for those thin pieces should do just fine and very close anyway.

Cure?  Kits?  Not sure what you are talking about but very interested in finding out more.  I have used Nesco flavor and cure packets for when I do jerky with hamburger and a jerky gun.

Dang...I have one of those infra-red temp guns.  Didn't even think about it and that is one of the things I got it for!  Tastes delicious.   I will be doing it again maybe with a brown sugar based marinade. 

...garlic and onion salt and kosher salt. The beef strips marinated in the refrigerator over night. This morning the slices hit the REC TEC at 180*. I didn't set on heavy smoke or use a supplemental smoke tube. The grill seemed to be doing just fine with lots of smoke at the lowest temp...

...I slathered one piece with some Sweet Baby Rays HIckory and Brown Sugar sauce and just the left the other one alone. I also bumped to temp up to 400* to crisp up the bacon. After another hour the oinkers hit the recommended 145* temp for pork. Pulled them out...tented them with foil for...

I thought I asked this a few days ago but have not gotten any responses and I can't seem to find my post.  Last weekend I did two boston butts and two bone in picnic shoulders total 32 lbs.  The picnic shoulders came through with the skin on. I removed the skin on both of the picnic shoulders...

I just smoked (2) large bone-in picnic pork shoulders.  They both had the pig skin on them which I removed prior  to smoking.   They took 21 hours to smoke ti internal temp reached 205.  They were delicious. My question is should I have removed the pig shin on they before smoking or should I...

Two forks works just fine for me.  If you pull the pork at 205 degrees and let it rest about 10 minutes lightly covered with foil, for me anyway, it really just falls apart.

Smoked up 32 pounds of pig yesterday. Wound up being my longest smoke yet. Last picnic shoulder to hit finished temp of 205 internal took 21.5 hours. I did two 2lb boneless shoulders and two 12lb bone in picnic shoulders. I started the smoke at 5:00 PM Saturday evening and the last one...

Have been seeing a lot of advertising for the subject grilling mats. Wondering if any of you folks have them, use them and if you like them.? They look like a pretty neat thing to help enhance a grilling experience but they might, in my mind anyway, be a real come on...

Every Memorial I have to stay around the house so I can raise the flag at noon. It is an exercise I am proud to perform. For this Memorial Day, as we will be sticking around, for a meal I have decided on a beef brisket instead of a traditional dog and burger grill. Picked up a 13 pound brisket...

...to keep things simple. I subjected the turkey to a three hour heavy smoke using cherry wood. Right now I have goosed the grill temp up to 325* with a temp probe stuck in the thy. It will cook till the temp in the thy hits 170* It's nothing fancy. No brine and a heavy initial smoke. I do...

Beef back ribs was on the menu yesterday. Rubbed with a brown sugar a paprika rub, 3 hours in a heavy smoke at 225*, 2 hours covered in foil with some apple juice as a steam an moisturizer, and lastly 1 hour at 425* basted every 15 minutes with a sweet bourbon glaze. Basic wood pellets for the...

...they are at 12:00 noon after having been in the smoke for 7 hours. Stopped the smoke at that point and just waited for the internal temp to hit 140*. At that point I put each in an aluminum pan with some apple juice, covered them with foil and finished off in the  kitchen oven. After 6 hours...

Today was smoked beef ribs...my second attempt. First attempt was fantastic. These ribs today seem a lot more stingy with the amount of meat on them so I have some doubts about the outcome. These are 10 lbs of ribs I got from Arnold's last month but they seem to be mostly bone. I used two...

...thinking beer can chicken may be a bit overblown. Took close to 4.5 hours to get to a finish inside temp of 165-170. I had the smoker set on 250* for the first three hours. I was getting hungry so with the internal temp of the birds at 140 I cranked the smoker up to 400* to finish them off...

...like this morning before going in the smoker, It went in the smoker around 12 noon today with the heavy smoke setting. After about 3 hours @ 235* hours the internal temp his 120*. At that point I took some pure olive oil and spread it all over the loins and jacked the smoker up to 400*...

Not what I was used to from the Mes....but it was still good.  No real acrid taste like I would get occasionally on the MES.  I may use a ANPS tube in the future if I can't infuse more smoke taste.....the smoke ring was outstanding.

Well I seasoned the new REC TEC pellet smoker yesterday. Today was my maiden smoke for 8 lbs of St. Louis pork ribs from Costco. Wasn't sure what to expect and I will be improving and massaging my techinques on this new gadget as I go along.  Long story short...they were excellent as far as the...

I spent 8 years in the Coast Guard and 17 years in the Air Force.  Way back during CG boot camp, 1970, toward the end of boot they let us go to the USO in town one weekend for a dance.  Place had a lot of women.  I got a lot of kisses that night.  I was surprised the other troops didn't call be...