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Including me, it is just two adults and two young children for the 31st. I usually use a combination of a fryer, oven, and smoker to have small bite appetizers throughout the evening. This year I want to simplify it and put all of it on my Camp Chef pellet smoker. I have the sear box and a...

If I put meat on the bottom rack, as shown below, the juices will just fall onto the diffuser which would be a you know what to clean. My thought is to cover it with foil and poking through the holes so you still get the diffusion of heat and smoke. What do you suggest? Would you go that...

I need a new grill, and I am thinking of going with a Traeger, but I have some questions. Do you use an inverter or AC? I believe they only need power for the first 3-5 minutes. Do you get a lot of smoke when grilling? I know that is relative. I come from gas so I can get away with grilling...

I have a shoulder that I deboned and butterflied with the intention of making buckboard bacon but now I want to cook one. Do you think I should roll it or just keep it flat, like a brisket? Time/temp? I am thinking of smoking half and using sous vide on the other, so thoughts on both methods...

I ran into this thread today and I thought it was work another post. It may be sticky worthy. Getting to know Morton Tender Quick

I have never had a belly or loin have this much of a color difference. Is it cool to smoke? It has been in the cure/brine for about a month. This is the outside of each. I usually stir them every few days but I got distracted this time.

Have you done any desserts or confectionaries, or any non-meat thing? I've done a few but I'm always looking for inspiration.

I have a "ham roast" which is just a 2.5-3" thick slice of ham. What would you do with it? Smoke, sous vide (so it doesn't get dry. I HATE dry or salty ham), grill, etcetera? It was dirt cheap, so I couldn't pass it up. I feel like Fred Flintstone when I hold it. Can I get some of the salt...

I'm wondering if anybody has done this. I hope to be curing a belly tomorrow or next week which may put my smoking time into freezing temperatures. I have never done a belly in the winter like this. Do you think it will take on the smoke being frozen? The trend looks like it won't be in the...

I did a chuck roast at 135 for 24 hours then I smoked it at 220 for three hours.  When I took it out of the bath it almost fell apart.  I dried it and put it in the smoker.  After the three hours, the beef was a bit dry.  I usually smoke the roast sans water pan, at 240, for 6-8 hours without...

We had somebody watch our house for a few days.  While the person was here, they cooked eggs in our bowls in my microwave and didn't clean them.  So, we came home to four bowls with stuck on egg.  We tried and tried to get it off the bowls, but we weren't able to accomplish it.  We tried soaking...

This is a must watch even if it is just for the wall of fire.

I'm doing more in a second batch with flour and kosher salt.  I like to do string cheese for the kids but it is a PITA.  The flour is for pizzas.  I'll probably do another 15 pounds.  I am using wine barrel dust. We have Horseradishhot pepperWhite extra sharp (extra is putting it lightly)sharp...

This is the first time I've used my Anova for pork chops.  I cooked them for two hours at 139 then seared in a crazy hot cast iron pan.  I was using avocado oil that was smoking.  I used a smoked white cheddar for my potatoes and peas.  These were the best chops I've had.  I simply used salt...

I have a good bit of cast iron pans sitting around, and I have finally decided to refurbish a few.  Right now I have an electrolysis tank going to clean one pan at a time.  My setup is very simple.  It is a battery charger that I have set to 10 amps.  The positive lead is connected to two 18...

I am looking for a temp monitor that has WIFI capability with a minimum of 2 probes.  Does anybody have recommendations?

I have been wanting to do a heart for a while.  It's been a good 10 years since my last one.  There is nothing better than a day after cold heart sandwich.  Anyway, I think I am going to make some pastrami from my next heart.  I hope to pick her up tomorrow, provided my butcher has one on hand...

I have the Digiq, and it can't hold a temp.  I used it on my 18," and it worked flawlessly but on my 22" the temps rise to over 400 f with the controller set to 240.  I have been filling the basket with the original blue bag, and I use the minion method, ashing three or four pieces.  The temps...

I woke up this morning with the urge to have a fatty for dinner.  I laid out my bacon then ground beef then I seasoned it.  Next came the cheese, smoked cheddar.  It was then that I opened the fridge looking for some veggies that I saw the hot dogs and because they are nutritional equals I...

I have an extra middle section of a 22", the Bandit rotisserie and expansion ring.  Put all of that together and you have a smoker that towers over the vast majority of people and will require a ladder (I know, not safe).  Being that I have two middle sections I can stack them such that I have a...