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Hi, Having a party on Saturday, plan to cook 2 packers and make sliders. Unfortunately I don't have time to cook Friday, so plan to do it Weds Or Thursday. Q1) Is there an advantage to not slicing the meat while it is hot? Will it retain more moisture if I slice cold? (I plan to refrigerate...

I know that the smoker is not the traditional way to make carnitas, but anyway I wanted suggestions for a mexican style rub to smoke 2 shoulders. In the past I use a normal rub (I found here) and the pork is good. But I tend to eat almost all of the pork as Tacos. So, I wanted a more Mexican...

So, 3 weeks ago, we are watching TV, and she says... Those new retro muscle cars are cool, you should look at getting one. I kind of thought she was kidding. 3 days later..." Have you looked at the new cars and your trade in value . I think I want you to get a Challenger or a Camaro..." Come...

So, Had 2 Butts (dual pack) one was 6.7 lbs, the other 4.6. I pre-heated my MES to 250 with a drip pan half full of water on the bottom shelf. Then had the 6.7lb butt on the next shelf up, followed by the 4.6 on the next. Anyway, I have read all the stuff about you are safe as long as you don't...

I hae a cryopac pair of shoulders (about 11lbs total). How long to thaw (in fridge) so I can seperate and then cook. Hoping to cook this Saturday early, but that is only 3.5 days.

OK, Started my 6lb butt at 6 am. Smoked to about 165, then foiled and finished in oven at 250. Hit 200 deg after 11 hours and put in ice chest to rest. Question; there seems to be a lot of juice/fat liquid in the foil. Do most people mix that in with the Pulled Pork or not? I have some...

Hi, Started my first butt this morning about 6am. After 4 hours I inserted the probe and am at about 146 degrees. So far so good. Question is this: I have been applying Hickory smoke the entire 4 hours. I add a couple of chunks each hour and it seems to keep a nice TBS going without a huge...

It has a real nice flavor and not too hot so you can apply a lot. Tried some grilled chicken breasts smeared with this stuff (plus a little Mesquite smoke from grill), made for great Chicken Fajitas.

So, Was looking for something I could smoke quick for a weeknight dinner (< 2 hours). Settled on a Wild Salmon fillet, about 1.5 lbs. After all the rave reviews on Yoshida's on this sight, I tried some on the Salmon along with some grated Ginger root. Smoked at 250, only took about 1hr 15 min...

I see people using coat hangers to pierce meet to hang in the smoker. Just wanted to know if this is safe. It seems like there is a coating on the hangers (some type of paint or plastic).

Have never seen a Butt per se here at the supermarket. But, Safeway has Pork Blade Shoulder Roasts on sale this we at $1.69 /lb I think. Is this the same as a Butt? (I want to try Buckboard Bacon and wasn't sure what to use). Thanks Rick

Guys, The coarse grind plate that comes with the KA still seems a little small for doing really coarse sausage (Andouille for example). Anyway, I found the following on ebay... http://cgi.ebay.com/10-5mm-Kitchenai...item27ae4c20c6 http://cgi.ebay.com/12-5mm-Kitchenai...item27ab9d8e7b These 2...

Hi, Next up for me is Boudin. Most of the authentic recipes use a pound or so of pork liver to 5 lbs of Pork meat. Can't find pork liver at my usual stores, no meat markets convenient. Is there a close tasting substitute? Chicken or Beef Liver perhaps? Or am I better off skipping it (some...

Sausage before smoke. After 5 hrs .

So, I ground a picnic yesterday with my KA. Meat came out nice and pinkish. But the KA stuffer took forever to stuff, by the time I was done, the sausage was more of a gray color, not pink. Did the meat go bad? I tried to keep it cool, and it had cure for at least an hour before I started...

First sausage ground and stuffed. KA Grinder worked Great. Stuffer was a different story. Took forever to stuff about 7 lbs. The pusher handle thing just mushed the meat around and made very little progress. I tried puting the meat into the freezer when it got warmer, but it didn't help. Took...

Planning on grinding and stuffing my first Andouilli sausage today. Will be using Instacure #1 per the recipe. Anyway, I don't think I will have time to then smoke it, I imagine it will take 7 hrs or so from start to finish to dry/smoke etc. I even read siuggestions to hang the sausage after...

So, Needed to get a second thermometer in a rush, so I bought a Faberware Pro Oven alert Thermometer at a local store. Seems decent, but No where does it say how to turn it off. As far as I can tell, I can only take out the batteries to turn it off. Instructions say NOTHING. What a lame...

So, Smoked the CB yesterday. Smoked about 4 hrs at 180. Had 2 pieces, each about 3.5 lbs on the middle rack. Anyway, I only had one remote probe so I put it in the front most piece in the thickets section. After 4 hrs at 180, the front loin wwas only reading 130 degrees. So, I wanted to cook...

So, Smoking the Canadian Bacon as I type. Being new to the MES, I struggled with using Hickory Chips (which were actually a blend with Alder and more sawdust than chips) vs Hickory Chunks. I was worried that the chunks would not smoke at the 170-180 I was smoking at. Anyway, to get the chunks...