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Alright, I am throwing my annual BBQ, which usually comes with a "wow" centerpiece. This year, I am leaning towards to pig roast. Looking for recipes/ideas, and notes from your experiences in doing one. I will have about 30-40 people, in and out, so not all at once. Mostly friends and...

Alright. Gut says just use them in firepit. I took tarp off my wood pile, and discovered some wood with rodent droppings (maybe chipmunks, or squirrels, or maybe rats, who knows). Can i still use the wood to smoke with? I would imagine the fire kills germs, but I can't say with certainty...

Smoking pork loin this weekend. Should I brine it?

I'm curing two belly slabs for bacon, dry curing. Been flipping each day. Normally, I do 5 or 6 lbs, and it's ready after day 5 or 6.. but I'm curing a 13lb one and an 8lb one. In the past, the belly would be firm. But im on day 9 now and the belly has firmed up, but not as firm as in the...

It's been a while since I've been here. So I've mastered smoking sea, air, and land (salmon, trout, chicken, duck, beef, and pork). I've been using a OKJ dual fuel for about 5 years now, and it's starting to show age. I'm ready to drop some dough within reason. Debating on old country brazos...

poking in here and seeing other peoples experience with Oklahoma joes. Got the dual fuel for those nights I work late and don't want to wait for charcoal to be ready. When I smoke, I use logs. The issue I get is it gets way too hot in the chamber for the meat. I've had to split my.logs further...

so I have a 5 pound pork belly. Cured with a usual quarter cup salt sugar and two teaspoons of curing salt #2. After two weeks it was not getting firm. Figured I'd take out of vac seal. Well it was slimy. But no smell. I rinsed it off and threw on another layer of cure. Anyone have any...

Just put together this beauty and plan on testing it this weekend! Got the rotisserie stick ready and anticipate doing some lechon. However, anyone know where I can get a custom metal sheet to turn this into a smoker?

Good morning all. For the past two years I've been using a charcoal grill with offset smoker. After several amateur mistakes (smoking on top of wood, too much charcoal, too little charcoal, etc), I've master smoking the basics and learned the ins and outs of that baby. The better half finally...

Smoking some salmon and trout tomorrow. Can you freeze it afterwards? Normally it is gone in an hour, but curious.

So I took on a task of making pancetta. After hours of reading into different techniques, I challenged myself. I form a standard cure with cure #2, just in case I was willing to risk botulism. I got a 5lb pork belly, vacuum sealed with the cure flipping everyday. After 7 days, I wrapped the baby...

In preparation for thanksgiving, I want to try my hand at smoking chicken. Any suggestions?

So, i saw man fire food and someone smoked boneless beef short ribs. Theyve used a wet rub, but ive only used a dry rub. Throwing this out there to see if anyone has any pointers for smoking boneless beef short ribs and if wet rubs are better than dry rubs.

Hi Folks, James here from CT. Been using this site for advice on smoking and decided to join in and share my experiences with you all. I'm an accountant by day, crunching numbers and filing people's taxes. But I enjoy nothing more than smoking some meat on the smoker on the weekend and watching...