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Since the new photo browser went up on the site it hangs on my computer after it loads the first photo and when I try to exit back to a thread or switch to view additional photos.  I'm using Safari on a Mac so my guess would be its another buggy flash problem (yes, I have the latest version...

Steelhead trout marinated overnight in my asian zing fish marinade.  I'm aware I need larger pans for marinating but that ain't going to stop me from enjoying it. Smoked with peach wood at 190 for about 2-2.5 hours 'till it crossed 140 then wrapped in foil to rest and wait for the feast...

I've been curious about a buttermilk brine for a little while and decided to try it out tonight on a humble little chicken. I kept it pretty simple:      1/2 gal buttermilk      1/2 gal water      1/4 cup table salt (rub had the rest of the salt as my calculations figured) ;)      1 cup...

I've used this on the grill and in the smoker.  It works best with an "oily" fish like salmon or tuna but can be used for lighter ones like tilapia.  Being a marinade it will only leave it's sweet, salty, and zesty flavor on the surface but will not cover up the flavor of the fish deeper in.  If...

This area of the forum seems a little lonely so I think I'll freshen it up with some pics.  Nothing special here just some simple tilapia filets marinated for half a day in some cooking oil, vinegar, garlic, and dried parsley.

Have any of y'all heard or tried making a wood fire in your side boxes with this upside down method?  I've read around the internet of people doing it in fireplaces for a long steady burn and thought I'd throw it out here before I go light off a pile of wood like that.

I found this video about checking cals on thermometers and thought some might find it interesting. http://www.thermoworks.com/blog/2010/10/making-a-proper-ice-bath/

Been thinking about doing a home-smoked-meat gumbo for a while and I finally did it this weekend.  I don't live around very fresh seafood so I decided to do a country-style gumbo with sausage and chicken. A whole chicken, italian sausage, and andouilee sausage ready to go in the smoker. Got...

The main piece we did was a 22 lbs. ham a friend of mine cured himself.  It came out a little salty even after we let it soak in water for 2 hours so I guess next time we will have to adjust the curing method.  It took it 16 hours to finish but we didn't mind because one of my neighbor's trees...

I declare it to be Crock-Pot season! What we have here is a chicken stew with rice, chipotle chiles, and vegetables in a crock-pot that is older than I am.  I would like to deviate from the usual focus on food to the cookware.  I challenge anyone to post a pic of a working pot, cooking 'yer...

I recently smoked a brisket for a party and wanted to make a soup out of some of the leftovers.  My first thought was a creamy potato soup and I assumed this would be a widely spread recipe on the internet however, to my surprise it was not.  So I spent all day reading potato soup recipes and...

I would like to start by saying smoking whole chickens has been a cheap favorite of mine since I started smoking.  I have never had a problem with the way they turn out i.e.; nicely smoked flavor in the meat, tender and juicy, etc.  I have recently experimented with injecting the chickens.  I...

The center piece of this meal was a chicken injected with a garlic oil and beer mixture.  The side dishes include some potatoes, sausage, and stuffed onions.

Okay the trout wasn't originally part of this meal idea but at less than $4.00/lbs. I couldn't pass it up.  I've been toying around with meatloaf for some time now being overwhelmed by italian styles and disappointed by lipton soup mix loaves (mostly from the in-laws, lol) I've finally developed...

The holiday weekend and the start of football season demands some new side items.  With the power bestowed upon me by my smoker I give you the Smoked Dip Adventure Trio! Chicken Hot Wing Dip      cream cheese, chicken, onions, garlic, Frank's Red Hot, cilantro, colby and jack shredded cheeses...

Here we have a freshly-smoked whole bird and the setup for a pot of some noodle soup. I decided to make my own stock for this so after pulling the bird apart I used the carcass and the bones, plus some seasonings and veggies; and let the stock boil-away.  Yes, that is a spicy red thai pepper...

Spanish Rice Casserole; chicken, rice, beans, enchilada sauce, olives, green onions, tons of cheese, and then we smoked that *itch!! And the money shot with a little peak of some fine cast ironware.  Search my previous posts if you want the exact recipe.

Fresh romas from Momma's garden Drowning in olive oil, splashed with balsamic vinegar, and sprinkled with thyme In the smoker for about 4.5 hours at 230F  They come out so tasty you'll swear they should be called candy.  I'll save the oil for other cooking which now tastes all smoky and...

I know this topic has likely been beat to a bloody pulp but I thought 'yall might like to see some nice q-views anyway.  :) and after...

Let me first say I am surprised by how many people on here seem to use these dual-zone wireless gadgets for watching temps.  Personally I went with a slightly different method.  When I bought the smoker I went to an industrial supply store (having experience with gauges in the oil field) and...