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  1. SmokinRuss

    Butcher Ham

    I got Jeff's book and he talks about a saltwater brine but doesn't ham usually come already salty? Is there another brining method for ham other than the saltwater solution to soak it in or is it the curing that adds the salt to the ham? If so then it needs to be a fresh ham then right? for me...
  2. SmokinRuss

    Smoking trout-wood to use?

    I have a friend that is giving me some frozen trout. Will of course thaw out before smokin but wanted to get some ideas from other smokers what flavor wood to use. Lemon always goes good with fish and wondered if anyone used actual lemon in their heat such as lemon peel mixed into the firebox or...
  3. SmokinRuss

    Where is this?

    You can easily get to it by subscribing to Jeff's newsletter( this is awesome) and after doing so it will allow you to download the ecourse. That's how I got it. You will need Adobe Acrobat Reader to view it once you get it.
  4. SmokinRuss

    Thank you for fixin it, its good now

    Thank you for fixin it, its good now
  5. SmokinRuss

    Hi bmudd I noticed my real name is showing rather than my username SmokinRuss on my posts. Is...

    Hi bmudd I noticed my real name is showing rather than my username SmokinRuss on my posts. Is there a way I can change it or do you have to do it on your end?
  6. SmokinRuss

    Wanted to introduce myself...

    Hi Robert I'm also from PA. and been smoking for about a month now. After my 3rd smoke which also included smokin mac and cheese for a side dish (yum was awesome) smokin is the way to go versus just cookin it. I'll take all my foods as much as I can smoked. I'm having so much fun smokin using...
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