Search results for query: *

I just recently acquired a reverse flow offset smoker, and was wondering if anyone had recommendations for a good wood moisture meter. I appreciate the help.

Had some spare time this weekend, so I thought I would smoke up some meatloaf and mac n cheese.  I always loved this combo on a cool day.  Here are some rough instructions on what I did. For the meatloaf I used the following,   *  2 lbs 80/20 ground beef   *  1 lb homemade italian sausge   *...

Over the Holidays I purchased a 7 bone prime rib roast.  I personally like my prime rib without the bones, so I trimmed them off and saved them for another cook.  A couple days after Christmas, I had the chance to cook them. To start off, I cooked the ribs on a Traeger Lil Tex Elite using...

I had a free weekend this week, so I figured I would cook a competition style brisket for practice. I started with a 15 lb prime packer brisket.  As you can see the trim on this brisket was pretty aggressive.  I trimmed the flat to fit the width of a turn in box, and exposed a good portion of...

This last Monday I cooked up some ribs and chicken for dinner with some friends.  Here's some pictures from the cook. I love to cook ribs and chicken. Means I get to sleep in. Fired the smoker up at roughly 10:30 AM. I've been on a cherry wood kick lately. This cook wasn't any different...

I received my new Assassin28 gravity feed smoker a couple of weeks ago, and this last weekend I was able to cook a brisket and a couple of butts on it for the first time.  Here are some pics from the cook. Smoker fired up at 5 AM Brisket and butts went on at 6:30 AM. The meat at the 5...

I have been cooking on smokers for the better part of 2 years now, but have never made a fatty.  So last weekend I wanted to get a quick cook in on the new smoker, and figured I would attempt to cook my first one.  Here's what I ended up with,  Since this was my first...

I had the day off today, and had a chuck roast in the frig.  Figured I would take another shot at smoking a chuck roast.  The first 2 attempts came out pretty bad.  1st time I used too much wood, and the 2nd time, I still used too much wood and under cooked it.  So today I am on a mission.  So...

This may be a stupid question, but looking for a little piece of mind.  I have never frozen cooked chicken, so I don't know how well it hold. If I were to pull all of the left over chickenn I have off the bone, vacuum pack it, and freeze it, will it eat well when defrosted and reheated?  I was...

This morning I went to the grocery store to buy a few things to smoke up some chickens this afternoon.  While I was there I saw some cheese on sale and figured what the heck, I can smoke the cheese while the yard birds were cooking.  So while the WSM was heating up, I setup my Master Forge for...

Yesterday after the rain stopped, I fired up the WSM and cooked up 2 eye of round roast beef, and a Butterball turkey breast.  I brined the turkey in the Slaughterhouse brine, and seasoned the roast beef with a beef rub I threw together.  I let both sit in the frig overnight to soak in the...

I fired up my new 18.5 WSM today for its inaugural cook of 2 pork butts and a meat loaf. The pork butts I am cooking are really for bagging and eating later. I also purchased a fat separator recently, and was going to save of the juices from the foil wrap. Is this safe to store for an extended...

This last weekend I was craving a roast beef sandwich. So having never attempted a roast beef on the smoker, I thought this would be an opportune time to try.  I also decided to throw on some store bought sausages and brats to have during the week as well. I went to Sams and purchased a 4.5lb...

I was planning on cooking up some boneless skinless chicken breasts in the smoker on Monday, and was going to put them in a brine tomorrow.  The question I have is, is it reduntant to inject the chicken after it's been brined?  I will most likely use the Slaughterhouse Poultry Brine...

I am going to apologize in advance for the noob question.  Last Friday I bought a package of 2 pork butts from Restaurant Depot with the intension of cooking them on Sunday.  But unfortunately I came down with a cold on Saturday, and thought it best not to be handling food while I was sick.  So...

I did a little smokin this Labor Day weekend.  Wanted to try out my new A-Maze-N Tube smoker, and wanted to see how well it would work in my Master Forge gasser. http://www.smokingmeatforums.com/t/126997/my-amnts-arrived-this-week#post_854345 Day 1 I cooked up 3 Tri Tip, 2 Sirloin roasts, and a...

Over the last several months I have been reading various posts on how well the AMNTS has worked with gassers.  So last weekend I ordered one, along with 5lb bags of Peach, Cherry, and Pecan pellets from A-MAZE-N-SMOKER.  The shipment arrived very quickly. Today I installed the AMNTS set up in...

This Sunday I have been asked to BBQ some pulled pork, spare ribs, and tri tip.  I may have to make chicken as well.  I have to make all of this by roughly noon for dinner at roughly 5 to 6 PM.  I have a Master Forge Dual Door gasser, and I think I can time all of this to be finished by noon. ...

Ever since I bought my smoker, I've been wanting to cook a meatloaf.  This last weekend I finally had time to give it a go.  I have made meatloaf before, but have only cooked it in the oven.  I used the same recipe I have always used, but thought I would cover it in a bacon weave.  Never done a...

I bought a 3 and half pound Foster Farms turkey breast portion at the market today on sale.  The turkey breast portion is half a turkey breast with the skin, and part of the rib and back bone included.  It is shaped much like a bone in chicken breast would be. since I am new to the smoking...