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Gearjammer1  Thanks for the insight. I am on W-10 also and find that some I T  people will favor their URL & WEB page access with I E 5+ or Google Chrome. So when I find one not working I change to the other. I want to get back to the smoker but today is windy and chill factor is in low...

It's perfect Corey....Thank you Sir.

Thanks to Corey I have some photos up. There is Beef Jerky, Pork Loin and Ribs and a brisket with  another pork loin.

I'm not a computer whiz so someone please help me. I have the photos uploaded from phone to my CPU. I see the titles of photos but I don't seem to be able to get these onto the forum page to partner with my recipe for the jerky. My personal email is w0gds@arrl.net...If someone will reply to...

I made some more beef jerky Friday using my own marinade. The butcher cut of meat I use is the bottom round. It is more lean and almost void of fat. Fat will not cure in jerky preparation. I cut all the meat into varying size strips and place in the marinade for 24-36 hours. Before placing the...

Great photos and works of art! The "Q" Art is better for display than some contemporary works I have seen. Art is supposed to "talk to you" and man do these works talk to me! I would imagine other readers get the same reaction too.

The Dallas Morning News edition on March 5th had an article about a technique that a John Jenkins has used and swears by when residing on a ranch. It featured the method of using an actual ground pit, lowering the brisket or pig or whatever, into the earth pit and covering it with the coals...

Every body every where need to adapt their cooking to the local factors.  The "ambient temperature" is critical to smoke cooking. Higher temps may be recommended on some dishes but not all. I just did a local preparation on Friday cooking two 8lb Pork Shoulders and 1/2 pork loin. I got the...

Keeping your smoked dish warm and fresh can be hard unless one accepts the fact that using an oven too is not bad karma. Prepare your smoked items as usual on the outside smoker, then it can be foil wrapped and placed in the oven at 165-200f. Use an aluminum roasting pan like we place our...

Meal planning done by grilling, smoking or in the kitchen, all depends upon the "cook" knowledge and practice. Culinary knowledge is not gained by osmosis. It is a discipline all to its own for any type food preparation. We (hobby chefs) must be concerned with the ethics of protecting our...

YES.....let your imagination be the guide. I am going to try some salmon jerky, bison, Elk when I can get it and anything else I can find to try out. That's the fun of our "Man Cave Smoking Skills." We can try anything we want. I've got my air gun sighted for a couple of "tree rats." Hey it's...

Martin: Just for giggles on varying recipe items; for the pork jerky cut some thicker strips along with the smaller strips. After marinade for 24, then take thin bacon slices and wrap the thicker jerky strips and see how that works. I am going to try this one too. Will thaw out a pork loin to...

Robert:  Good for you - MUSTANG style. I too was Navy within the Naval Security Group Communications Intell Intercept. Fondly known as the "Spy Navy."   I did ride a Tin Can DD-715 Wm. Wood around the MED two TAD trips. While I did not mind the sea duty, I got attached to the shore duty...

Glad you read my post. It is by no means the absolute to any smoke cooking, but tips that I have acquired along the way in my attempts to pick up on the techniques and  skills needed. Trip, stumble and fall is okay as I always believe the mistakes can be eaten by the cook so you see your...

Chef JimmyJ : The knowledge of WOOD comes with every book I have read regarding the use of different wood types for smoke cooking. If you look back at the "Smoke House" very common in the Frontier Days, Hickory or Oak was always used in a "Cold Smoke" process to preserve the meats inside the...

Hey Guys - Pit Boss TX here. I wanted to impart some of the knowledge I have acquired by reading and chatting with other cooks. It is always good to experiment with the various types of smoke cooking apparati that is offered in todays' market. I have started out with a regular gas grill; Burned...

That name is original to me....keep on keepin on......

AWESOME man! The kids are watching so keep on blessing their names.

I study a lot on the process, hobby, and profession. Since I am not an officially declared  Pit Boss, I used the  derivative and as I am in TX I guess that would not be a disqualifier, I added that. I really enjoy the art of smoke cooking. 90% of this art is controlling the fire, and 10% is...

What I found the problem to be was an elementary that I failed to catch until some time later. When I pour in the charcoal I have the mettle grate to suspend the fire to allow air under the charcoal. Just placing the charcoal in the firebox on the bottom will not provide the proper (air fuel) to...