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Hi all, I've been working on this recipe for about a year or so, and I have to say it is AMAZING! ... The taste first and foremost from the beef and fat plus the richness added from the hickory mesquite combo is out of this world. I have also discovered a new way to use my AMNPS inside my tiny...

Hi all, I am still fairly new to using cure, but I can't believe how strongly this pink salt change the flavor of my meats. It has an overpowering taste that is hard to describe. If I had to try I would say a combination of chemicals, sugar and salt. I have tried it in sausage, snack sticks...

Hi all, I would like to make snack sticks that are like the old school kind you used to get from a gas station. They were loose in a bin and DRY. Inside and out, not greasy or soft. You would not even notice the casing on these accept that they had a twisted end you could see. I bough...

Hi all, I was just wondering can you taste a difference when you smoke with wood chunks and charcoal vs using a pellet grill or a smoke generator like Amazn? I can. I have a MES 30 and use Amazn with dust most of the time and run the mail box mod. However on hot smokes I have also...

Making carnitas Sunday so I smoked this butt 10 hours or so using all cherry. I kept the smoke on it for the entire cook and wow is it good. No bitter taste at all. My smoker is a littler more residue covered on the inside than I am used to seeing, but not even the drippings had the...

Hi everyone, This is not a smoker recipe, but its one of my favorite ways to cook a Ribye steak. Please let me know what you think :)

Hi all, I am very interested in seeing the techniques and recipes used in smokes that are unusually long like 30-200+ hours. I found this country ham one by Mr. T. https://www.smokingmeatforums.com/threads/country-cured-ham-from-go-to-show-q-view.134415/ Can anyone point me to more threads...

Hi all, I took the plunge recently and must say I am very happy with the results. Not the number one best I've had, but mind blowing never the less! I started with a cryopack brisket, and aged it about 19 days from the pack date (not the sell by). I trimmed the fat as best I could to...

Hi everyone, I am pretty new to smoking, but I'm having a great time so far (mostly). One problem I keep having though is that nasty ash trey flavor on my food. I am using a Masterbuilt electric smoker, but not with the chip trey. I have a knock off of the amazin smoke tube, but I buy the...