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Tis the season right. So, I am smoking a turkey tomorrow. That's right. Not for thanksgiving. We don't host a thanksgiving at our place but I was at the grocery store and they had fresh, never frozen butterball turkeys for $.98/lb which I thought was a pretty good deal. In my mind I was thinking...

Just thought I would post some pictures of the bacon I made this last week. I decided to try something a little different and on top of the regular cure #1 and brown sugar like I usually do, I added a whole lot of molasses. It turned the meat during curing a really interesting shade of red...

i was at Menards today aimlessly walking around looking at lots of different home improvement project stuff I should be buying and working on. Instead I just kept thinking about Sunday dinner. It finally hit me that I have some brine made up in the fridge - leftovers from the last chicken I did...

hey everyone. I posted this before but because the thread was railroaded I deleted the content and the SMF staff subsequently deleted the thread which I do appreciate. At any rate I chose to go with a tenderquick cure because I am experimenting between that and #1. I’ve done both, I seem to told...

Alright everyone, I'm looking for help here because I want to attempt smoking bbqs. For some reason in Minnesota, or maybe other parts of the midwest are plagued by this as well, we don't really have sloppy joes, we call them bbqs. It's a weird thing. Anyway, I'm trying to figure out how I go...

hey all, Recently I cut down a bunch of trees in my yard and I was traded a deer hind quarter for the firewood. Pretty good trade maybe as I wanted the wood gone and off the yard. I would’ve taken nothing but the guy insisted. Anyway I decided to try my hand at breaking the meat down and took...

the family and I are taking a trip for the weekend to celebrate my mother-in-laws birthday. She doesn’t really know that, but that’s what we’re doing lol. I was told to “smoke something” for the trip and decided since she’s a wine and cheese fan that maybe a good compliment would be smoked fish...

Need some advice on chicken drumsticks. I bought a package of about 15 full-size drums from Sam's awhile back. I'd like to smoke them. I have looked at tons of recipes online and almost all of them start with a smoker temp of 275 or higher. I'm assuming this is for skin crispiness. Unfortunately...

Hey all, I think I need some experienced folks to fill me in on what happened. So I had about a 9lb pork butt that I planned on smoking. I rubbed it a day in advance and it was looking pretty good today. At 9lbs I was figuring on a 12-14hr smoke at 225 to an IT of 200. Does that seem...

I’ve been itching to try out some ideas I’ve had brewing to feed the masses at a weekend birthday on Saturday. Decided on a dual meat situation with chicken and pork, both pulled for sandwiches. But the flavors have to be contrasting I figure if they’re going to try both. I have a pork recipe...

So a fella at work was talking about fatties one day and it was just too damn enticing to not go home straight away and get to it. I wasn’t really sure what I wanted but I wound up deciding on a little bit of Texmex flavor for some reason. The fattie was equal parts beef and pork burger seasoned...

So I’m not a very experienced smoking beef guy, most of what I and my family likes is pork and chicken. But since there’s an entire world out there i decided to buy a 5lb beef chuck arm roast and see what might come of it. My dad has just done one that he and my mom simply sliced and ate and as...

sorry if this is a repeat thread but I’ve done quite a bit of smoking recently with chips and chunks that I’ve purchased at the fleet supply store and it got me thinking about sustainability and using what might be more available to me. Around my property I have quite a few woods that I’d be...