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Aside from turkey legs, brisket, ham, and bacon what other meats can I brine with curing salt that won’t be weird?

Has anyone ever tried or heard of drying watermelon rinds and smoking pork with them? I know it sounds crazy. Just wondering.

Does anyone know what kind of trees these are? I wanna cut them down and use them if they are usable.

Chops and loin. The injection I use changed the loin to a ham texture and flavor. Didn't think that was possible. Used pecan and plum wood and a dash of pistachio shells.

Made a heat plate for my Cos and got the temp pretty even. Did a eye of round roast. Pulled it off at 125 and it was perfect. Thanks Al for your advice in an other post. Also did beef and pork ribs.

Does anyone own one of these specifically Yoder Durango24? Any tips for cooking chicken and turkeys in the vertical chamber while cooking meats in the main chamber? Any way to keep temps even enough to cook in both? Asking because on the Yoder website it states that the vertical chamber cooks...

Hello everyone. My name is Eric Church, yes just like the country singer only I'm fat and poor. I'm from Jackson, Ms. I have been cooking all my life but just really gotten into smoking and grilling for the past 10 or so years. I think I do fairly well, everyone loves the food I pull off of my...

Has anyone every did eye of round roast for pulled beef? I have seen people do chuck roast but what other cuts can you use? Wanting to explore using cheap cuts.