Search results for query: *

Marinating the chops. Secret family recipe please DO NOT share. Two hours in Soy sauce, Lemon juice, Coarse Ground Black Pepper, Garlic Powder, Thyme. I do not measure. Off the grill (Weber Kettle). 2 min each side direct heat 500 degrees, 6 min indirect. Plated Looking good! Man...

Went to my local costco to buy a whole packer cut brisket, but when I got there all they had were flats. I left empty handed. Will a flat by itself turn out as good as the whole thing? Do I have to treat the flat different or just smoke it the way I normally would?

I smoke with a MB 44" propane smoker and I've noticed some of you don't use water or liquid in your pan. Can someone explain the pros and cons of using liquid?

I smoked 3 racks of baby backs on Sat. 3-2-1 method, using my 44" MB propane smoker. I was having trouble not getting any smoke at low temps so this time I used a smoke tube and that solved my problem of no smoke. The problem is the 12" smoke tube full only lasted for 2 hrs. Did I do something...

Is there a reasonable priced (electric, propane, or pellet) smoker that will smoke anything from cheese @ 80 degrees to chicken at over 300 degrees?

I'm a long time out door cooker, but relatively new to smoking. At the present time I use a Masterbuilt 40" smoker that I REALLY DON'T LIKE. I just purchased a smoke tube to ad to it and hope it helps get more smoke at lower temps. So I'm glad to be here and hope to learn and share my experiences.