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After realizing that the Pit Boss Grills 77435 Vertical Lp Gas Smoker was a great little box with a puny little burner [stating that it can achieve temps high enough to bake bread/pizzas and crisp pork skin] bur reality is that the highest temp I could achieve was 325f empty, but with 10# of...

Pork shoulders are going on sale this week at my local supermarket @ $1.29/lb and I'm gonna fill my freezer up with at least 10. They will most likely be 'tough old hog legs' and wondering what your suggestions are to make them taste 'young and juicy'? Thanks in advance, Jack

My Pit Boss Grills 77435 is arriving today and wondering if you guys have any tips for both first test and first smoke project. Wish us luck.............

I was going to make a DIY smoker that would have been a lot of work and experimental, but finally decided to bite the bullet and buy a vertical propane smoker. there are so many out there and all have mixed [or fake] reviews or not all of the features that I'm hoping to get. The following is a...

Been having this urge to smoke some bacon and other meats and also have what may be the perfect heat/smoke source with a 'Char Griller Acorn' Kamado which is their smallest and has a 4 inch adjustable top vent. Been using it for over a year now and come to the conclusion that it is the best all...

Really glad to have found this forum for Kamado owners. I firmly believe that if I could have only one cooking device, it would be a Kamado. My Idea after at least weekly use of my little Acorn kamado for a year now and have cooked every thing from simple BBQs to bread to long slow or short/fast...

Very quick and easy with this mild flavored fish by lathering butter, lemon, salt and pepper on the meat side on med/slow with apple wood chips, turning when the top side was a little brownish to the skin side down ....................results were ono [as they say in Hawaiian]. 15 minutes per...

A new [to me] rub that I stumbled on to thanks to google was SLAP YA DADDY and it is quite pricey so I wanted to get a review from you experts before I invested in it. Have tried the SLAP YO MAMA seasoned salts and they were superior to my old go to TONY CHACHERE'S.

I had a dream about the 2 tri tips that I found in safeway @ 2 for 1 price and in the dream I brined 1 with jerk flavor and the other with cajun flavor and will leave in the fridge for a week, then wondering if I bbq one [slow and long?]. The other tri tip will still be in the brine and what do...

I'd like to try dry curing coppa and other dry cured meats and have seen a lot of DIY curing cabinets, but they all require refridgeration, fans, meters= electricity.  How did our [great?]grandfathers do it??

Hi guys......... I saw some of my favorite ribs in the butcher a couple of days ago and I couldn't resist buying about 4 kilos.  Not sure exactly what the American name for them is, but the meat is thick and they run into the spine of the pig.  These ribs I usually just bar b que, but I thought...

Yesterday I did a big [6 kilo] bacon smoke and was exposed to a lot of smoke, as the top of my smoker is at eye level and I got a facefull of smoke every time I opened the door to peek. This morning my left eye was stuck tight and when I finally pried it open with water, I got this terrible...

attached [I hope] are some local ham hocks on sale at our meat supplier in Thailand @ about $1/lb and my first thoughts were to brine and smoke them and want to bounce this off you guys before I buy them.  They are about 2+ inches on the small side and 4+ inches on the large side.....look pretty...

I occasionally send a few kilos to friends in a town that is a 6 hr drive and altho I send it in a cooler, frozen when it leaves my house but it does thaw after 6 hr trip.  Can it be refrozen safely?? This is meat that has been dry cured properly and smoked to an internal temp of 170f @ 225f...

I'm sure others out there have their share of 'stupid questions', but are shy to ask, so I'll start this off by asking 2 stupid questions.   1] Doing a dry cure on pork/bacon........what's the longest time that you can leave it in the fridge before the smoke??  And what's the shortest?? 2]...

My last dry cure came out of the plastic bags yesterday and I noticed that the coloring was kind of brownish on the exposed side and red on the inside as pictured in the foto that I hope uploads with this post. It was in the bag with dry cure at the rate provided on the dry cure calculator on...

It just occured to me that maybe I could smoke certain fruit in season.  Living in Thailand, we are now in the middle of a mango bumper crop and super sweet mangos for super cheap.  I've smoked tomatoes that have a lot more moisture and dried mangos are quite common, so why not smoke them...

I was planning to slow smoke a couple of chickens tomorrow and was going with a recipe that said 12 to 24 hrs in the brine, so I made up a brine with 1/2 cup salt, 1/2+ cups sugar and a lot of herbs etc in about a half gal liquid.  Ready to smoke tomorrow, but my daughter came home from school...

CTRL + Q to Enable/Disable GoPhoto.it CTRL + Q to Enable/Disable GoPhoto.it It seems that the 'lowly' mackerel is smoked by many cultures and is cheap and redily available here in Thailand....frozen.  It's never been my favorite fish, but maybe smoked, it will taste less fishy?? If not, I'll...

CTRL + Q to Enable/Disable GoPhoto.it CTRL + Q to Enable/Disable GoPhoto.it I've been trying for 2 days now to upload some jpg pics of a dry cured and smoked bacon, but I can't get the pics to upload.  have tried 2 computers and several attempts to upload these 2 pics, so I'll describe the...