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Thanks for the reply! I just didn't want to oversmoke it and jack up a couple of roasts.

I have a couple of 4 lb. chuck roasts that I was going to smoke for Christmas but, due to unforeseen circumstances, I won't have the time. Plan B is to cold smoke the roasts (local temp will be below freezing the whole time) tonight and then throw them in a crock pot (I know, blasphemy) first...

I've done tons of regular jerky and just ordered a gun for making jerky out of ground meat that should be here soon. I've been reading posts about ground jerky and have a couple of questions: My typical recipe has about 5 oz of liquid ingredients per pound of pre-dried meat. Probably overkill...

http://taglicious.blogspot.com/2014/05/crispy-pork-floss.html Ran across something called pork floss on a website - sounds intriguing. It's typically an asian dish but I don't see why the ingredients couldn't be altered to make it more Q-like. Can be dried in a wok or, more easily, in a bread...

I made hot sauce out of about 3/4 of them and have the rest in the dehydrator for grinding into powder. ETA: I cut 'em in half to get more smoke on 'em.

They're rockin'!!

With  all the kludgers on this board, surely there's some industrious souls out there home-making something like this as a smoking accouterment. Looks handy. Whaddya got?

Will do Dave. Thanks for the reply!! They could be Fresnos for all I know. What about the seeds?

A buddy of mine told me he had some and brought them to work. I was intending on cold smoking them and then dehydrating them but here's what I was given (at least 50 just like this - skin getting soft and dry veiny looking). Can they be saved? Could I blanch the skin off?  Advice needed!!

Four ladies, of course. Threw a couple of  2 lb. bologna chubs on there post-pic. After coming later.

I’ve seen a lot of pictures on here where folks are taking the internal ingredients all the way to all four edges pre-roll. Usually, when I try to stuff 10 pounds of s#!7 into a 5 pound bag, it blows out like a tater biscuit with sour cream all over it. So…I usually only put ingredients about...

1/2 gallon apple juice cup of salt large onion rough chopped 5-6 cloves garlic smashed poultry seasoning 2 lemons Bring mixture to a boil to let everything meld. Let cool. Brine away adding enough water to cover bird.

My buddy and I were considering coming up with a recipe for Pulled Pork Cakes similar to Crab Cakes. Obviously, some modifications would have to be made (BBQ sauce for worcestershire, for instance) but it sounds intriguing. Anyone ever try anything like this or know of a recipe (a cursory site...

Is it this one?

That's purty. Saute the veggies prior to stuffage for more doneness.

I have an oooold lid and kludged it by just bending the lip up so it sits reasonably flat on the barrel. There's always a tiny gap somewhere but, who cares? It's just a little added ventilation. It seems to me that if you had another of those rings and just placed it around the lip of the...

Love my UDS - wouldn't dream of having anything else! Gave away my old GOSM after my first few cooks on the UDS cause I knew I'd never go back. There's something about pulling great food outta that big, ugly barrel that warms my heart. Eggs are swanky but for set and forget, spend $100 on a...

I was walking past a mental hospital the other day. All the patients were shouting, '13...13...13.' The fence was too high to see over, but I saw a little hole in a plank, so I looked through to see what was going on. Some crazy person poked me in the eye with a stick! Then they all...

I started doing something - may be unique, maybe not but posting it just as a pointer - when dealing with most liquid ingredients for fatties. I used to have a hard time rolling the fatty if there's much liquid ingredients in there. I now pour the liquid ingredients in individual sandwich bags...

Got it. Thanks you guys. Can't wait to try this stuff - it smells incredible.