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Howdy all, I have a 30lb whole ham, bone in. Was thinking 6 six weeks in pops brine as a first attempt. Due to work, kids, and such it's now been about 12 weeks. I've used eq methods for bacon so I know over curing won't be a problem, but now I'm wondering about Pop's brine. I just made...

A sprinkle of Jeff's rub and a quick baste of his sauce. Yum!

I recently did a 25lb batch of snack sticks with encapsulated citric acid. They came out great and I'll be doing more again soon. My question: The instructions say to stuff and smoke immediately after adding the ECA, can I just stuff after mixing and smoke the next day or will this cause...

Thanks to everyone on this forum, great place for tips and tricks. I made a hanging rack from an old BBQ grate to get more room in my WSM, still could have used a bit more.  25 lbs beef/pork mix.

I've been smoking meats for years, canadian bacon, pepperoni, pastrami, jerky, etc. I've done several small batches of snacks sticks, some using my old Little Chief smoker, and some on my Weber Kettle that I use to smoke.  This time around, I'd like to make a 25 pound batch and use the bigger...

Howdy gang, So I have a WSM 22.5" that I love, usually get a good 10 hours out of it. The only problem I have is having to be around to check on things. For shorter smokes I use my weber grill with a pan of water, uses way less charcoal and still has great flavor.   Is there a smoker out there...

Is there a way to get the rub and sauce recipes that I bought years ago or do I have to buy them again? They were saved on a computer I replaced, and I've lost the printed copies.  I sent an email to Jeff and didn't receive a reply. Thanks!

Sometimes when you have a hankerin' for something small, a small smoker is all you need.

Greetings! Now that things are cooling off, it's time to get some cheese in the WSM! I've been using the cold smoke generator, and absolutely love it, but I'm out of the dust. I ordered some online that looked right, but it won't stay lit, probably because it's just a bit to big? Does anyone...

Saw the post on facebook from this site, just HAD to try one. Brined, rubbed, & smoked! Had the room, figured why not make some pastrami.....

Greetings all. I have dialup at the moment, so I didn't do well searching the forums. Just a couple of quick questions. I'm having about 30 adults plus kids this weekend for a reunion. I want to serve pulled pork sandwiches. I prefer the picnic, so I was going to pick up a couple. How much...

Each time I have the WSM fired up, I throw in a pan of spicy nuts. I just buy a jar of mixed nuts from the store and goo em up. I should be able to do the same thing if I cold smoke them shouldn't I? Other than wanting some heat to soften up the honey. Perhaps put them in the oven for a few...

Thanks to this great forum, I finally did a couple of chunks of pastrami. Was delicious!!

Since now is the time to find corned beef on sale, I'm planning to attempt my first pastrami this weekend. Going though this forum, I didn't see any real recipes. Seems I should rinse the brisket, pat dry, rub with EVOO, and shake on some pickling spice and old bay for starters. I have a slow...

I see several people have picked up this fantastic little toy. I just used mine for the first time over the weekend, setting it on the bottom rack of my WSM. Wow, smoked cheese has never been so easy! I lit the candle and the dust started to smoke immediately. Removed the candle and let it go...

I've smoked a lot of raw nuts, and also the mixed nuts from the store that are already toasted. They always come out great, never last more than a few days around here. But I'm wondering if I need the heat, would cold smoke add a different flavor? I usually use honey and raw sugar to coat them...

I must be doing something wrong, everytime I try to use the search on this forum, I get no results. I just searched for the term "ham", and it said no results. hehe I'd like to smoke a couple of small precooked hams that were on sale. I was thinking of just using my usual butt rub with mustard...

Just a thought, anyone want to get the ball rolling?

I thought I'd give a bit of an update, but mosty a hearty thanks to all involved with this forum. Today I thought I'd fire up the smoker for a fun filled day of food. I started with a VERY Small fire and gave a brick of cheddar an hour of flavor, then got the temp up and smoked some mixed nuts...