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You sick B4st%&d!!!! This is pure science!

Oh hell yea with the poultry seasoning and sage. Poultry seasoning has sage +thyme-rosemary-and usually a bit of nutmeg so your not way off. Especially when it involves those floral herbs you can mix and match and never really go wrong. sometimes ive come across spice blends that wouldn't be my...

It is of course important to follow the temperature recommendations of what ever recipe you are following. I played with my setup overnight without any food before I was satisfied I wasn't going to get caught in any temp danger zones or have other temperature fluctuations. Safety First!!

I have jury rigged a 3 gallon pot with a hanging probe (and hanging ziplocks not contacting pot  obviously) and no circulation but me stirring the water every now and again to avoid hot spots along the perimeter. Found the sweet spot on dial that help my pot where I wanted and have sous vided...

Ive had success with both depending on the smoker and the heat of the fire. Chips will burn up pretty (too) quick if there not in foil/can/cast iron box and placed a bit off the hottest part of the fire. I've used chunks in the same way just sort of off the heat where they slowly burned a clean...

Been a while for me. Moved from Sunny South Florida up to the Buffalo area. Big Change, especially with the 17 degree weather today. Anyhow, needed a new smoker and wanted to try something a bit more economical on the fuel side. My charbroil smoker was burning through lump too quick no matter...

Lol (vodka), yeas- that is exactly where I am coming from too. I will be hot smoking the salmon as filets and want to trim them nice and square therefore I will use the belly trim for the gravlox for the same event. Thank you for the input. So one last final opinion - with the recipe as is and...

this is the recipe I was looking at 1 cup finely minced fresh dill 6 tablespoons sugar 1/4 cup vodka 2 tablespoons kosher salt 2 limes, zested 3 pounds salmon skin on, pin bones removed Spread the mixture over the salmon flesh. Cut the side of salmon in half crosswise. Fold each piece in...

If Im following a rcipe written for whole sides of salmon but Im just using the bellies ive trimmed from the filets. Recipe calls for 48 hours. How long do you reckin for just the bellies? Same time?

I am doing a party for 50+ people and putting together a menu. Working on an Asian pork dish. Already have grilled and smoked foods so I'm working on this dish. Question, I usually use a at louis cut for these braised ribs but was considering another boneless cut of pork I might substitute but...

I wanted a new charcoal grill and this one is being delivered today. The smoker option was really a side thought as I am not convinced it will be up to the challenge. Keep posting pics and some smokes. looking forward to seeing some success for the both of us!! What did you finally decide to...

I guess that would be the final step.Like i said I dont use this smoker much anymore and would be willing to dissasemble and photograph for anyone who might have an idea. if I correct in thinking the timer on the digital box has little to do with this function, its just an aid for display...

I was soo good at first, once the plate cooled id disconnect and bring right inside.Cabinet stayed outside under a durable cover. As ive said before ,once I went charcoal, I never looked back and neglect became the issue. Its sat outside(theelectric board side) uncovered for at least a year, and...

I remember when I got my first ecb(first smoker alltogether), Had family over to try my new bbq skills haha, brisket it was to be. I just couldnt understand why it tasted like crap. Bitter, bitter oh so bitter. This site was the root of everything I now know. The compliments just roll in now. My...

Oh man, you found the right place. My bbq hgot 500% better since I found this place.welcome so much to read, do the 5 day free coarse.

Man , I didnt realize that the MES chamber was so spacious. My Bradley couldnt accomodate full racks of ribs. And they look great, really great.

Yea, and there working pretty well so far. The bricks in the middle help to usher the strong heat to the left and right and fill the chamber a bit more evenly. The ones on the end were meant to reduce the excess space on that side of the chamber in hopes of concentrating the convection toward...

Yea, maybe a little too long in the foil? maybe a little too much pull back? ahh but they were good,texture were perfect, easy off the bone but still had a bite.

Today I gave a full load run on the new char broil. I did a chuckie, ribs and abt. Didnt get pictures of the chuckie and abts as I was bringing them to work and I was late butttt at I was hovering around 225 on both sides and when I opened the vent to heat things up a bit. The right side...

Dude I did it, and your right it took me 2+1/2 days because I was too tired t mess with it. BUT an snip here, a snip there its like playing with legos, that easy. Bending it was the only pain in my butt.