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  1. vicmackey

    Pork Chops

    These are all very helpful! Hopefully weather cooperates in the NE this weekend to try
  2. vicmackey

    Pork Chops

    Hi all, I have a freezer full of pork chops and when I suggest cooking some up for dinner, the family runs and hides and starts tossing out warnings of over cooked dry chops! I’m looking for suggestions on cooking pork cops either on the smoker, bbq, oven or slow cooker. I’ve done a little...
  3. vicmackey

    "Green Ham?"

    Ok. Thanks for the tips, I really appreciate. Have some poppers on the menu today but will defrost one of the those large roasts and put together a brine plan for next weekend. Sounds like I need to plan on 12-24 hours for brining a 6-8lb ham.
  4. vicmackey

    "Green Ham?"

    Ok great thanks for the tip. I'll search for a good brine and glaze recipe.
  5. vicmackey

    "Green Ham?"

    Hi all from Maine. I was able to get half a pig a few months ago for the first time from a local butcher. I declined to have the ham roasts smoked when I ordered the meat thinking I could smoke it myself. Well I've tried a few different approaches to cooking some large roasts that are labeled...
  6. vicmackey

    Cheese Dip

    My wife has a great, but simple cheese dip recipe she makes in the oven however I'd like to try smoking it. Typical cook time is 30 minutes @350. Has anyone tried smoking a cheese dip? I'm doing some poppers and sausage today and was thinking of putting the dip in a foil pan on the top rack for...
  7. vicmackey

    Smoking newbie

    Thanks. Life happens and got in the way for several months but I've been able to finally do some smoking. I've really come to enjoy pulled pork, Meatloaf and salt and vinegar drumsticks. I've attached a few pics. Love the forum, very informative.
  8. Smoking newbie

    Smoking newbie

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    IMG_2845.JPG

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  10. vicmackey

    Smoking newbie

    Bought my first smoker last week and currently brining a pork butt to throw on tomorrow morning. Looking forward to learning from everyone.
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