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G'day Eh.  Been a bit since my last post, but hey, smoking season is upon us once again in the great white north, I have used my WSM a few times already... Was looking for some input. I traded recently for a Offset Horizontal Smoker, Broil King, this will be my first foray into dry smoking...

My friend got a moose on a hunting trip out to Newfoundland and gave me a 1lb Moose Steak. I wondered what to do with it, so tonight I decided i would smoke it. I Rubbed it down with my 'goto' rub, let it sit for a bunch of hours. For this one I used my Masterbuilt Cookmaster electric smoker...

Hey friends, looking for advice. I have a 1lb moose steak I was given and I want to smoke it. The fellow who gave it to me said to cook it through. here i read about smoking to medium rare (140) Just dont want to ruin this lovely, rare piece of meat, so any input is appreciated!

Hey Everyone, thought this would be a good thing to share. I signed up for the newsletter from the site, and the first recipe that came to my inbox via Jeff was the Shrimp & Cream Cheese Stuffed Jalapeños I knew I wanted to do this, and today I finally got to it. Now Jeff mention's in his...

I brought my pencil, gimme something to write on! ^^^ (Can tell me where that one is from - title and this first line?) Anyhow, been smoking up a storm, just not always around for forum stuff, I come and stalk a little here and there for some idea's and refreshers. Figured I'd say hello at...

So I was going to do the ice method, but it seems everyone has turned onto q-mats, their website shows a supplier here in the great white north but they list frogmats not q-matz. anyhow, from a bit of tired reading I see you can smoke upto 150 without a melt. any tips, pointers, times, woods...

Hey Everyone, giving back for what you all have given to me. I looked around here for a recipe for smoked jalapeno bbq sauce and could not find one, so a little research and a little innovation and voila! Harvest time is coming, growing lots of vegetables, so I used some from my garden...

Hey All. I grabbed a couple pounds of already sliced pork belly, I would say about 1/4 inch thick, they were on sale for about $2.50 a pound, so I was going to smoke these 6 slices along a pork shoulder I am doing for dinner tomorrow. I am doing a mesquite smoke on the shoulder, will run a 225...

Hey everyone. Well I have acquired a second smoker, an electric one, the Masterbuilt cookmaster, it was given to me by a friedn who never used it and saw my l,ove for smoking food via my weber smokey mountain. My main plan for this is to use for vegetables for parties, overflow food, and...

Hey Everyone, hope you are enjoying your summer! I'm smoking up a storm loving my weber!  I have been using wood chips up to now, and bought some chunks today, I was wondering how many you would use. Say for a 3/2/1 rib smoke A 9 hours pork/beef pull smoke A 2.5 hour chicken thigh smoke Any...

Been a little busy, this happened just over a week ago, did two pulls in one week, beef brisket & pork. Photo documented the pork, here it is to share with some recipies  Pork was smoked around 9 hours, with whiskey barrel wood chips.  This spice rub was: 1/2 cup paprika 1/4 cup chili...

Hey there, anyone got a good reccomendation where to get bear paw/claw's for shredding meat?  I see the same plastic ones on ebay, wondering if there is anything else out there. thanks!

It was a a balmy 30 degrees today (Celcius) after a couple days of pretty heavy rain up here in Stouffville Canada, so I decided to take the time to smoke up some turkey thighs. They were on sale 5$ a kg, (thats $2.27$/lb) so I grabbed 4.  First I brined them up overnight using a brine I found...

Hey There, just wondering the difference between using the tub of water in my weber smoker or not. I have seen reference to not putting it in, and I was wondering if any light could be shed into why or why not to use the basin of water ion the weber smoker... 

Hey Everyone, things are going well. Been smoking up a storm here, lotsa chicken and ribs. Now I am venturiong into some turkeyt thighs. Reading up, here is what I hav noted. Brine them (not mandatory, but can be good) I see no mention of rubs, any suggestions? The family has been liking the...

Holy hell, today, Sunny, Rain, Hail and Snow. All in one day. Winds of upto 60kmh at points as well. It was a challenge keeping the temps up, burned a bit more wood than normal, but all in all success. Hit upto 250 a couple points, had a good run around 225, but at one point (stage 2 foil wrap...

Got some great ideas here, Thanks everyone who has contributed and shared. I have 4 racks of ribs rubbed down memphis style, used some molasses as a binder I think it is called. Worked out nice. Going to do the 2-2-1 method. Based on something I came across on google, I think I am going to...

Hey, hope all are well here. Been busy working for the past 3 weeks, got caught up on some stuff these past couple days and tomorrow ready to hit the smoker with some ribs, the 2-2-1 method I picked up here. Got them rubbed down with some Kansas City Rub I created Now here is where my question...

So the grocery store today had some 2lb cornmeal rolled peameal bacons on sale for $2, I ventured to grab a couple thinkin perhaps I can smoke these up, maybe find some good ideas here. I see lots of people making their own bacon here, but only found one feller who smoked one. Anyone else try...

Beautiful day today so I had planned for a good smoked dinner, Rubbed down a chicken and some ribs using a memphis dry rub, Grabbed the receipe here, used the last of my fresh rosemary plant which clung to life over the winter Let them sit overnight in the fridge, fired up the smoker...