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Smoking a cilantro lime spatchcock chicken, a rack of baby back ribs and some fresh Polish sausages on my new baby. Will post pics after they're done.

Cold smoking cheese, bologna, kielbasa and bacon today with my new A-Maze-N 5x8. I tied some thick cut bacon together just to see what the pecan dust will do . Internal temp has been 53-58 consistently for 3 hours now. Doing 2 whole Boston butts tomorrow. Happy Easter everyone!

After working in professional kitchens for years, I'm a firm believer in both trussing and brining whole chickens.  Below is a youtube link to a 1:25 video of Chef Brian Polcyn showing how to properly truss a whole chicken.  Chef Polcyn teaches charcuterie for a local culinary program here in...

My name is Craig and I'm looking forward to learning a lot and maybe throwing my 2 cents in every so often. I'm a former Chef at high-end restaurants, hotels & country clubs. I now run a tactical firearms, optics and accessories company. I love to make beer at home, creating great labels for...