Search results for query: *

I smoked a corned beef brisket yesterday. Took about 8 hours and it ran into the stall at about 185 deg when I took the foil off that I added about 165 deg. Actually dropped to about 176 deg. I put the foil back on top and it quickly went to about 197 deg when I removed it. It was tender but not...

Here is visual evidence of my latest smoke. Ended up being a 2.5-2-1 and I think I should have pulled the ribs off after a half hour or so. I think they would have been a little juicier.

Been cooking at about 225-230 for about 3 hours now. Roast was 2.5lbs. Internal temp is now at 144. Seems a little long but only my second smoke. When do you suggest to foil? About 160-170? Then until an internal temp around 205? Seems like it will take some time. Don't want it to dry out. Any...

My first attempt at smoking anything so I started with Salmon. I think I could have let it go for a bit more but the steak was done and the crew were banging their forks.   Tasted pretty good if I do say so myself. Used a brine recipe that took 20 minutes with a couple hour cure time. Then an...

Hello all, My name is Pete and I am from the great state of Wisconsin (Go Bucky) and am new to smoking, My children bought me a smoker for Christmas and I am looking forward to my first smoke. They purchases a Smoky Hollow smoker. I have been looking at smokers for a few years and my children...