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Hi All, Long story short I really want to smoke some Dino's. I plan on going to a meat shop that raises it's own. They may have what I want in the case but it is the type of place where you can walk in the cold room and point at something hanging. I just want to know what to point at if need...

Hi all, Has anyone ever injected their pork butt with soda? I was thinking coke or pepsi, maybe sprite. I am not sure what makes me want to try this, so I thought I would run it by the forum. Thanks for looking, John

Hi All, I bought this smoker (pretty cheap I think) but I want to sell it and build my own brick smoker with the proceeds. Custom built looks like it mostly made of 1/4 in plate with some diamond plate in the firebox. Firebox is about 2'x2'x2'. Vertical is 7' from ground to top and 4' tall x...

Hi all, Monday (today is Saturday) we had salmon for dinner. The whole filet was too much for dinner so I took half , sliced into chunks and put in 4:1 brown sugar to salt. I had planned on smoking it some time during the week but was busy with work. Anyone brine salmon for this long before...

Hi all, Came into possession of this smoker. Custom built by a shop foreman that builds stuff for oil rigs. Looks like it mostly made of 1/4 in plate with some diamond plate in the firebox. Firebox is about 2'x2'x2'. Vertical is 7' from ground to top and 4' tall x 22" deep x 20" wide with 3...

Hi All, Just spit balling here. A victim of past success I have been asked to make pulled pork for my Wife's birthday party.  We are having it at a friends house. The party starts around noon on a Sunday.  I am wondering if I can smoke it during the night/evening before and rest in a cooler...

Hi All, I picked up a shoulder and made some ham with Pops6927 method which can be found here: http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham Followed the curing brine recipe and I was very happy with the result.  I think next time I will add some cloves or something as...

Hi All, I have decided I am going to blend a blast from my past with my newer experiences with smoking.  I am in brainstorm mode and thought it cannot hurt to get some input from the forum. The past- I worked in a small grocery store/butcher shop in high school back in PA.  While the owner was...

Hi All, Just wanted to share my 2nd CB experience.  A 5# piece of pork loin from the end with the dark meat. Dec 3 I cured it. 1tsp cure, 1% Salt 2% brown sugar 1% black pepper 0.5% garlic powder.  Cured until Dec 22, a bit long.   Rinsed and dried in fridge until Dec 24th then smoked at...

Hi All, I would like to use some brisket for chili.  I did this once before.  I basically made cubes that I thought would fall apart during the chili cooking.  It did not fall apart like I hoped.  Might be worth noting that brisket was probably a tad underdone. I am going to try again and I am...

Hi All, I am pretty new to brines.  I am wondering if anyone has brine to rub ratio? Meaning if you wanted 1 gallon of brine you add x tsp/tbls of your favorite rub. I may be thinking about this all wrong but it makes sense to me haha. Also, if anyone has a Jerk brine recipe to share I would...

Hi, John living in North Houston (Spring, TX).  I got a Kingsford COS for Christmas and have had alot of fun so far. Use charcoal and pecan so far. Smoked a turkey for Christmas.  A few pork butts so far.  Just tried bacon but used a but too much cure #1.  Learning from some folks here.  I...

Hi,  Just joined the forum.  Got a COS for Christmas.  Trying my hand at bacon. Process Got a 4# slab of pork belly.  I used 1/4 cup salt, 1/4 cup brown sugar and 2 tsp pink salt.  Rub, wrap with cling wrap and fridge on a cookie sheet. Next day there was alot of liquid on cookie sheet...