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I already cured some pork belly and want to know if I can maple or brown sugar cure it before smoking it. Did a fry test on it and salt content is ok, just not flavorful enough. This was my second try at curing my first was tenderloin. It doesn't hold well in the refridgerator before showing...

I am in day 5 of curing tenderlions for Canadian bacon there's not a lot of liquid I also need to know how long should I smoke for maximum flavor minimum dryness

The cuts of meat include beef roast sirloin roast and other thick cuts of beef roasts

Should I marinade or just season and let thick cuts such as roasts sit in the refridgerator for a couple of days before cooking

Want to know if I can smoke using my regular bbq grill. Haven't decided which smoker I want to purchase yet. Want to know how to best use pecan wood chips to do beef roasts and other thick cuts of beef. I also want to know if Apple or Whiskey chips would work well with beef. Want to serve for...

Thanks for the answer to my question. I guess I wasn't clear in my previous posts. Being a beginner in the arena of smoking I'm learning the language. Since I don't want barbecue and want smoked meat I want to learn what to do and the right way to do it. I also want to learn about curing and...

All of my questions so far are related to my use of a MasterBuilt 30 inch eletric smoker

Giving to be using a 30 inch Masterbuilt with outdoor temps ranging from 30 - 45 degrees f

What's the best way to get the chips to release the most flavor when smoking brisket and other large pieces of meat:drool