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Propane, I had a CES that went on the fritz and got myself a 44' for my birthday last year. So far I'm loving it but holding low temps has been tricky. 

It's all good. I do my reading but some things aren't always covered, or there are conflicting answers. That's why I asked. You guys have more experience with this stuff. Right now I think I have some work ahead of me freezing water bottles to hold the temp down in my smoke hollow.

So did I. All the info I could find here (your link included) said 1 1/2 tsp per pound for internal and 1 Tbs for external application.

I'm trying to recreate a recipe that some friends of mine and I made a few years ago. We made it while making a few other types of sausage that day and the chicken we kind of winged. We did it as a fresh sausage and hot smoked it. This time I wanted to try some cure. I plan to do this in at...

Recently I smoked a batch of nuts (almonds and cashews) with a recipe that I found here and now nuts from the store just don't seem to stand up. Iv'e also recently started making my own nut butter at home. Which is also fantastic. I was wondering if anyone had used smokes nuts to make a butter...

Thanks! I was asked by my stepfather when I brought a brisket to Sunday dinner; "This is fantastic. Where did you learn how to do this?" My answer; "I like good food and I read." Mostly around hear.

Hi, I've been lurking around here for a while. And want to thank everyone around here for the tips and recipes I've picked up around here. Its let me do things like this: this: this: and Thanksgiving: and snacks and gifts: So I would like to thank everyone around here for great...