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]Made my first batch of Bacon. It has been in the fridge now for just two weeks after smoking. But I tried a few slices before resting and it is quite salty. Is there any way that I can soak it in water to draw somemore of the salt out. Or just learn from my mistake?

]Made my first batch of Bacon. It has been in the fridge now for just two weeks after smoking. But I tried a few slices before resting and it is quite salty. Is there any way that I can soak it in water to draw somemore of the salt out. Or just learn from my mistake?

I have a bunch of Turkey legs that I would like to inject with tender quick and then soak in a brine using Morton sugar cure. Has anyone ever done this an if so how did they come out and what kind of measurements did you use?

About two months ago I smoked 4 different blocks of cheese & 2 1/4 lb. Sticks of butter. Smoked foe about 4 hours no heat. Once I took it out of the smoker the cheese smelled like a dirty ashtray. I wraped each block in Saran wrap including the butter. After several weeks tried the cheese...

I recently purchased a Cold Smoker hoping it would be better than the chip feeder on the MES. And it is for the first 20 minutes or so. Then the smoke dies down and I have to open the unit up and knock the chips down as the chips seem to get wedged in to chamber and will not fall to the...

I have been spraying my racks with Pam before I put them in the smoker to help with the cleaning. But when done still have a heck of a job getting the racks clean. Does anyone have any ideas other than what I am already doing as to how to keep the racks clean?

Hello I have been smoking for about 40 years. But mostly chicken and turkeys. With an occasional home made sausage an when I get hungry for it some fish.  Most of that time I used home made smokers from old ice boxes.  But I now have for the last three years have a Master built 30 .   About...