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We all love our smoked foods and do whatever we can to improve on recipes. I am someone that relllllly loves leftovers and combining leftover fridge ingredients into a single bowl is a favorite dinner for me. So tonight, like many other nights, I put together some leftover ingredients that...

I just started making my own sausages and had a question. Many recipes call for mixing your ground meat and spices and let sit overnight so everything can meld.. THEN, stuff the next day. But, if you stuff the same day and let completed sausages sit overnight, isn’t that the same thing?

Hi to all and hopefully everyone is enjoying this “odd” Thanksgiving. I have a question regarding Kielbasa. I am new to sausage making and have only made a few lbs of breakfast sausage and, as of today, some kielbasa . When I was a kid, my Grandmother used to make FRESH kielbasa. Not quite...

I am considering dabbling into sausage making and am currently reading everything I can. A question I have regards mixing the ground meat. Many people say they grind on a coarse grind and then on a smaller grind. If the final seasoned ground meat is going to get mixed either by hand or...

I have braised short ribs on the stovetop for many years and love them. I wanted to try smoking them and THEN braise them. I have seen some recipes that do this but have a question. All the recipes have you put in smoker for a couple hours at around 225*. Then braise for a number of hours. My...

I would like to get opinions from the community on taste of bbq food. I have been cooking for over 45 years, grilling for just as many and bbq’ing for about twenty. Many, many foods seem to taste better a day (or few) later....especially bbq. For this topic, I would like to keep it in...

I recently purchased a few 5lb pellets from Amazen: Cherry - Apple - Hickory - Pitmaster. The Pitmaster pellets look correct to you? As you can see in the comparison with Hickory, the Pitmasters (on the left) are very light grey and much smaller than the others...which are a shiny tan to brown...

Hi all. I did my first and second batch of Jerky yesterday & today and was not too impressed with flavor. Did about 2lbs eye of round and trimmed any excess fat. Marinated for 24 hours in basic recipe of: ¼ cup soy sauce 2 tablespoons Worcestershire sauce 2 tablespoons liquid smoke (only used...

Not sure if this is the correct place to post this... I have a Char Broil 30” Electric and yesterday I used Amazen tray & pellets . It was very windy and two channels burned down in an hour. I suspect that since two air holes in bottom side of smoker produced lots of air due to wind, this may...

Well, we all know how flavorfull smoked chicken skin is but ends up a bit chewy to eat. So tonight I decided to put it to good use. I made a favorite pasta Fettuccini dish which included the skin. I minced up the skin, italian parsley, garlic, dried porcini mushrooms, green onions and fresh...

I have a question regarding an odd thing that is happening tonight in my smoker. I am smoking chicken thighs with Amazen Pit Master Pellets in an electric smoker. The Chicken was brined for a couple hours. The temps were running between 230-250. Digital probe was in a thigh and after 1 1/2 hours...

I am fairly new to ABT’s and wanted to share something that may already be obvious to many. While reading posts and watching videos on ABT’s, just about all say that your bacon must be thin. Well, to me, the bacon by Oscar Meyer is thin but now that I need it, naturally can’t find it anymore...

Over the last 40 years, I have had many grilles and one wood smoker. I recently purchased an electric smoker and have used it once. I am having beginners trouble with keeping consistent temps and smoke with this analog smoker. But today was better. Today, I decided to try making ABTs and...

I have a Char Broil analog electric and it has two small air holes at the bottom right side. This side/bottom is also where the heating element is. I soon may be using the AMNPS tray and will be trying it on the left side/bottom on the other side of the element. Question is with the two small...

Hi all, just purchased a new Charbroil Electric Smoker and am having a common problem(s) that would like to get verified. The first and most important problem is my wood chips and smoke. At 266* the chips were not ash but solid charcoal. I did two loads and got the same results. After...

Hi to all the members here. Just joined the group and happy to be able to get great advice, etc for smoking. Am fairly new to smokin’ as GF has the high-end MES that we’ve used about six times and I just purchased an analog Char-Broil. So will make for a good comparison between us. We will...