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7+7+1: Seven days in a curing brine. Seven hours on the smoker @ 250' F. One hour in the oven @ 325' F to cook on a honey mustard glaze. Internal temp. 173' F. (determined by my TheroPro TP08S). My best one so far.

Here you go, my first attempt at back ribs on my smoker. I only had five hrs. so I cut the time in thirds, first lots of apple smoke, next in a covered pan with some apple wine I made a while back and third back on the rack covered with plum jelly rib sauce. (see recipe below.) All at about 225...

Okay folks, here they are. Ribeye ribs with Weber Steak and Chops rub. Cooked for 6 hrs. with a beef broth and herbs moisture tub simmering below. More steak on a stick.

I've searched this forum for information on the Little Chief and have not found what I want to know. I have an 18" Camp chef Smoke vault that I like very much but I like the sounds of the LC smoking at a steady 165 degrees for my fish and bacon etc. So if you would, give me your opinions on the...

This was my second ham, I cured an 8 lb.boston butt for seven days in brown sugar, kosher salt, pickling spice and curing salt. Then I smoked it for 6-7 hours at 250-300 degrees and added a honey and brown mustard glaze. Perfect!!

A while back I bought a whole bone-in ribeye. I had the butcher de-bone the steaks and leave the ribs in a nice slab for slow cooking. I have a rub I want to try but here's my question, I need some advice on time and temperature. I've never done beef before but have smoked lots of pork, (bacon...

Not sure where to ask this question so here I am. I had to cut down a healthy peach tree the other day and I have a respectable quantity of wood from it for smoking. It's a nice mellow smoke much like apple. So, since I have a bunch for myself, I was wondering if I could share some with...

The bad news is the storm broke a giant branch loaded with peaches off my peach tree. The good news, you guessed it, I now have a bunch of peach wood to smoke with. I think I'll dry some in the oven to use with the pork belly I have ready for Saturday. 

This is my second batch of bacon.Cured for seven days: Kosher salt, pink curing salt, fresh grd pepper and maple sugar. Smoked for five hours below 200 degrees with apple chips. Gotta say this stuff is really good.

Here's my dilemma, I have a lot of wood to use for smoking on my property, (hickory, oak, maple, apple, peach, redbud, persimmon and wild cherry) I can make sawdust or chunks but not chips. I'm using a Camp Chef 18" smoker and when I use chips (store bought) they don't last very long, Do you...

I am here to learn from those that have done the things that I have not. I'm retarded, no, I mean retired, I live in Alabama but I am from South Florida. I ride a Horkey in the deep woods and I love smoked food. Any questions? No? Good let's begin.