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  1. IMG_0450.JPG

    IMG_0450.JPG

    • smokincanadian
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    • Album: Smoked Jalapeno & Peach BBQ Sauce - Recipe & Q-View
  2. IMG_0447.JPG

    IMG_0447.JPG

    • smokincanadian
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    • Album: Smoked Jalapeno & Peach BBQ Sauce - Recipe & Q-View
  3. IMG_0445.JPG

    IMG_0445.JPG

    • smokincanadian
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    • Album: Smoked Jalapeno & Peach BBQ Sauce - Recipe & Q-View
  4. IMG_0444.JPG

    IMG_0444.JPG

    • smokincanadian
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    • Album: Smoked Jalapeno & Peach BBQ Sauce - Recipe & Q-View
  5. IMG_0442.JPG

    IMG_0442.JPG

    • smokincanadian
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    • Album: Smoked Jalapeno & Peach BBQ Sauce - Recipe & Q-View
  6. smokincanadian

    Smoking Sliced Pork Belly

    Thanks Dave, gunna let them cool before I wrap, I would presume that's the right thing to do here.  got 40/60/80 set and done.
  7. smokincanadian

    Smoking Sliced Pork Belly

    Hey All. I grabbed a couple pounds of already sliced pork belly, I would say about 1/4 inch thick, they were on sale for about $2.50 a pound, so I was going to smoke these 6 slices along a pork shoulder I am doing for dinner tomorrow. I am doing a mesquite smoke on the shoulder, will run a 225...
  8. smokincanadian

    Questions - Masterbuilt Cookmaster

    Thanks Dave, I ended up downloading a manual, and thats what it said. Appreciated! 
  9. smokincanadian

    Questions - Masterbuilt Cookmaster

    Hey everyone. Well I have acquired a second smoker, an electric one, the Masterbuilt cookmaster, it was given to me by a friedn who never used it and saw my l,ove for smoking food via my weber smokey mountain. My main plan for this is to use for vegetables for parties, overflow food, and...
  10. smokincanadian

    Wood CHunks

    yea, the minion method (had to google that) so 4 or 5 chunks it seems should be a good start. Soak them or dry?
  11. smokincanadian

    Wood CHunks

    18.5 inch smokey mountain
  12. smokincanadian

    Wood CHunks

    Hey Everyone, hope you are enjoying your summer! I'm smoking up a storm loving my weber!  I have been using wood chips up to now, and bought some chunks today, I was wondering how many you would use. Say for a 3/2/1 rib smoke A 9 hours pork/beef pull smoke A 2.5 hour chicken thigh smoke Any...
  13. smokincanadian

    Smoking Peameal Bacon

    Very cool, what was the weight and how long did you smoke it for? Did you rub of just as is?
  14. smokincanadian

    My First Pulled Pork w/Q/View

    @SnorkelingGirl - I did foil it, was kinda late last night hen I posted this.   Besides the curry, the cumin, corriander, pepper & paprika are all integral parts of making curries, so it does have a slight indian flair to it (not overpowering though)  Hope those who try it enjoy it! Thanks for...
  15. My First Pulled Pork w/Q/View

    My First Pulled Pork w/Q/View

  16. smokincanadian

    My First Pulled Pork w/Q/View

    Been a little busy, this happened just over a week ago, did two pulls in one week, beef brisket & pork. Photo documented the pork, here it is to share with some recipies  Pork was smoked around 9 hours, with whiskey barrel wood chips.  This spice rub was: 1/2 cup paprika 1/4 cup chili...
  17. IMG_0322[1].JPG

    IMG_0322[1].JPG

    • smokincanadian
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    • Album: My First Pulled Pork w/Q/View
  18. IMG_0357.JPG

    IMG_0357.JPG

    • smokincanadian
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    • Album: My First Pulled Pork w/Q/View
  19. IMG_0356.JPG

    IMG_0356.JPG

    • smokincanadian
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    • Album: My First Pulled Pork w/Q/View
  20. IMG_0355.JPG

    IMG_0355.JPG

    • smokincanadian
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    • Album: My First Pulled Pork w/Q/View
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