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I often see a recipe which says "I smoked it (say chicken) for 1 hour, then cooked it at 350 for 2 more hours. OK, what in this context, is meant by the word "smoked." What setting is being reffered to?

Brisket first timer. I have a small (7lb) brisket and for medical reasons, only 8 hours (not including marinating time) to do it in. Any suggestions appreciated. Thanks!

OK, I can't stand it any longer. What does SPOG mean?

I am going to smoke my first turkey tomorrow and want to put a rub on it. Do you think using yellow mustard for a rub glue would leave an unpleasant taste on it? I have used it many times on pork, but never on poultry.

I got tired of trying to find turkey legs so I made Disney style (cured) chicken legs. They came out great with a wonderful taste. Matter of fact, from now on, I will do these instead of turkey legs, they are easier to eat. 4 lbs of legs 4 Cups water 1 bay leaf 1.5 teaspoon of kosher salt ¼ Cup...

In all the years I have been smoking meats I have never done a brisket, didn't have the patience. I recently dedicated to try it. Went to the store to get one and I could not believe the cost of them. Now I am not a "piker," and my net worth is in the 7 figures, but I'll be damed if I will pay...

For a wet cure, how much prague powder should be added to a gallon of water? I can easily find the ratio of powder to meat, ( 1t/5lb of meat) , but I need to know how much per gallon of water.

I am a new owner of a Pit Boss and want to do some Disney style Turkey legs. I can't find them anywhere, even on line. Any ideas or is it a seasonal item?

How many posts until non-monerated?

Looking for a blanket for a Pit Boss 820. Pit Boss has them for the 800, but not the 820. Thanks