Search results for query: *

On Friday I received my AMNPS products and on Saturday I picked up my MES 30....I also purchased some chips just to have them on hand should I need them. I assembled the MES and did the "pre-seasoning" according to the directions...I must say it was well packed and easy to assemble. I then...

Well I've been doing some searching on this forum as well as the internet on curing and rubs, and I'm afraid I'm more confused now... So, is a "Rub" the same or a form of Curing, or are these two different things? I was also looking at "Cold" smoking, so I have a question on this as well...

Well so far I've learned that temperature is more important than time under heat. So this brings me to my question about temperature control. Currently I'm playing with a Weber...one of those round ones and it leaks smoke all around the rim. Is there some kind of sealing tape I can use around...

I'm looking to purchase a smoker in the near future and would like to know what are the top 3 things I should look for in a smoker? Thank you!

New at smoking meat...in fact I don't even own a smoker...YET! However, when I do start smoking meat I would like to know... What is the Best thing I should do when smoking a Brisket? What is the worse thing I can do when smoking a Brisket? Thank you!

Aloha Y'all! I saw an infomercial the other night on the Traeger smoker and it piqued my interest to smoke some meat/food. Being born and raised in Hawaii, I grew up grilling/hibatchi most of my meats unless we did a pig underground, (Kalua Pua'a) then it was smoked. My dad had a Komado and...