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Morning, was thinking of incorporating the high mountain maple sausage mix into a bacon cure has anyone tried this if so I was thinking of just adding the proper cure ratio. Any thoughts?

I just finished making Canadian bacon, using a dry rub 10 days air dry in frig 3 days then cold smoke 5 hrs. The taste is really good. I have a question on the texture after slicing the slices are red and a little tacky is this normal? Oh ya my dry rub did include MTQ

Morning, I saw a episode on Carnival Eats where they had Buttmans Hog on a Log, basically he cubbed a pork butt seasoned and cooked on a large grill, then skewered the meat . My question is can anyone tell me if he was actually grilling the the cubes or low and slow smoking?

Good morning, all, I had access to all the grape vine in the world, its the one wood I have not yet tried. Has anyone used Grape Vines for smoking Ribs?

I watched a youtube video about Oaklahoma Joes. They were filming in there kitchen. They were showing that after the pulled pork is rested, in there juices, at this point they wrap a good handfull of pulled pork in plastic,the magr stated they never serve the pulled pork staight from pulling it...

Which is better point or flat, I just made some by using the flat and it was good but i read that the point has more fat and is better what's your experiance?

our meat market has a box labled pork spare ribs SOW cut ,  the box weighs about 12-14 lbs for a total of $14.95 for the entire box not per lb. anyone heard of this cut?

Hi all, I am looking for a good small table top type protable propoane grill, so far the Weber Q is peaking my interest.  any suggestions or comments please?

Saw a show where they made a BBQ cocktail, it was in a clear cup made up of BBQ itmes in layers, like beans, pulled pork, cole slaw stuff like this looked really cool, was looking for pictures or ideas if you have done this, thanks

I will be doing thighs and drumies, i am assuming the drummies wont take as long, what woul most recommend, thighs first then add the drummies so there done near same time? what is the time frame for drummies at about 250 degrees? thanks

I will be in Abilene TX for the next two weeks so I am looking for a good BBQ place to eat, any suggestions  thanks

I am doing thighs for a large group this weekend, has anyone tried a process like this, first brine 1.5 hours, then in yoshidas about 2 hrs, then rub and smoke at 250-275 until 165 (thinking about 3 hrs), then grill on high 5 minutes to crisp the skin, 1/2 brush with sauce amd half...

looking for used hot dog cart, prefer the Top Dog brand but will consider others.I live in New Mexico. thanks

anyone know of a good place to get a few? maybe a long one that has kind of a real small spatula at one end  thanks

I saw one here a while back howevere I cannot locate it does anyone have that recipe please thanks

I am making a reverse flow smoker from a propane tank, am I going to have any problems if my baffle plate is within 2 inches from the grate? ot is that preffered will JB weld hold up ok to high heat?

A while back someone had posted a diagram or picture of how a reverse flow offset works. I anyone knows how to get to it can you please point me in the right direction thanks

Hi all, was wondering if someone that has made the change on there offset type smoker from the standard flow to a reverse flow, if you can comment on the results? was it worth it? would you recommend to others? I will be starting my build from a 150 gallon propane tank soon is why i am asking...

I finally have my tank, it is a 150 gallon old tank, the valves were all removed well over 10 years ago, there is rust and water in the tank from rain over the years, do you all think its good to cut as is?

looking for pictures and ideas on how to convert a 150 gallon oil tank to a smoker, the type of tank it is king of oval or oblong, thanks all