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No injection and bone-in are in your favor. Any of the bad guys will be on the outer surface of a roast, and in less than two hours you had killed them. And chances are, the internal temp was higher than 145° when you ran out of pellets.

I picked up 2 steelhead fillets from Sam's Club and will be smoking them in the next day or so.

I have never substituted garlic powder or granulated garlic for fresh. We grind fresh garlic and pack in small condiment cups and add a little olive oil and freeze it. Mr Google says: 1 fresh garlic clove = 1/4 teaspoon granulated garlic 1 fresh garlic clove = 1/8 teaspoon garlic powder...

One of the first things I built for my drum smoker was a rack for hanging sausage, pork loins, and ribs. It's a straight forward cook. I was worried about the rib cooking too tender and falling so I double hooked, but now I only double hook on full slabs of spares. I generally put the hook...

Here you go... https://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html

So, I use a dry cure laying each fillet meat side down on the cure mixture, which eventually turns to a syrup. On thicker fillets I'll sprinkle pepper on before I cure, but most of it will rinse off when I rinse off the cure. So I add pepper and granulated garlic following rinsing. My next...

You have a keen eye ✔️. Black pepper is one of my favorite signature seasonings, and I have a couple of different grinds to use on various meats. Because the pepper is surface only.. first is the eye appeal, then the first bite. After that initial burst of flavor, it's mostly smoked fish...

I think it starts to show when the internal temp is around 120°. My box smoker has no heat control, so my only option is to block the lid open to lower the smoker temp.

130° is probably my low end, and some people I smoke fish for like it closer to 150°. My sweet spot is between 135° and 140° and I keep an eye on the albumen as that is sort of a signal.

I smoke 3" strips of belly, scoring the fat cap and stuffing herbs in the slits.

Well, the trimming time gets shorter the more you do it. One time I weighted the scraps just to see... I can share one tip when bacon wrapping about anything... buy the thick cut, then cover with some clear wrap and pound them. This makes the slices sort of sticky and it wraps easier around...

That must have been a typo, oven temp when wrapping should have been 275°

I tend to use leftover pulled pork in tacos, burritos, enchiladas and the like. Mr's ~t~'s green chili uses coarse ground pork butt and often we'll add some small cubes of pork butt as well. The recipe is below, and the roasting of the meat with the seasonings on top really adds to the...

The "Chief's" were originally made by Luhr Jensen, the fishing lure company. And Outers had all kinds of gun supplies. One great feature with the Chief's is the heating element has exposed male prongs on the back of the unit... meaning the cord is not hard-wired, but it's replaceable. And so...

Oops, maybe not 😄.... I didn't consider USDA inspected, verses USDA graded. I jumped ahead to individual or custom exemptions. This brochure mentions a retail kitchen exemption too. https://www.fsis.usda.gov/sites/default/files/media_file/2021-02/Fed-Food-Inspect-Requirements.pdf That...

I didn't realize that ungraded beef (regardless of the source) could be sold in retail markets. In the States, meat processors can process non-graded beef but it's treated as an individual order for specific customers who usually buy a steer from a rancher and have it processed. A few years...

Welcome Aboard ! I've been smoking fish on Little and Big Chiefs since the mid-70's. Back in the day all box smokers burned chips, but when pellets became common I switched to them. The ones that are 100% flavor wood (no filler wood) are best and I use a handfull at a time and don't ever dump...

I usually buy the full slab and trim them down to a 9 or 10 bone St Louis rack. All of the trimmings get a salt, pepper, garlic and roasted in the oven, then into a stock pot. The end result is pork broth, and a pile of scraps with uber tender meat for snacking.

5 or 6 years ago during a remodel, I got in the habit of checking availability for items on the website for my Home Depot and Ace Hardware stores, then paying for them online. Sometimes, in less than 30 minutes I'll get a text message saying my order is at the service desk ready for pick-up.

My town has a new and large Ace, and in the last few years I've been to similar stores in Montana and northern Wyoming. They all have the BBQ department right up front and have a nice selection of cookers, charcoal, wood chunks, pellets, rubs and sauces.