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Made some Tasso this week. 15 lbs of boneless pork butt. Trimmed the cap and saved for sausage and andouille. Light sweetness and an amazing kick of cayenne and crushed pepper. Smoked 5-1/2 hours with oak and pecan between 150-175. Finished product 5-1/2 hours On the smoker 3 hours in...

Made a small batch today because i was bored. Had 14 lbs of pork cushion to burn left over from some boudin i was going to make but was out of andouille. No too shabby. Smoked on pecan with brown sugar.

i have purchased some neck bones here and want to smoke them. Can i use cure 1 or do i need to brine?

Made a 30 lb batch of hot links today. Probably make another back this week. These links have great flavor a a neat little kick to them that linger for 7 or 8 minutes or so after eating.

I don’t see many reviews of the smoker I just purchased so I’ll give one in hopes it may help others. This Smokehouse is actually a great smoker build. The indirect heat from th bottom based firebox is a neat design. Almost no chance for char/burn from imcorrect placement of tuning plates used...

Good evening from the Houston suburbs. I currently own a WSM, Masterbuilt electric and just purchased an OC Smokehouse today. My smokehouse is currently seasoning. I own a small food company making Cajun and Creole meats from SW Louisiana. I am originally from Lafayette, La. and can’t find...