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I just placed an order but dont think my discount worked

Gave it a good 12 hours in the smoker. It smells wonderful, now to be patient and let it rest in the cooler a few days before slicing it.

just loaded the smoker  right at about 40 #  cured for 10 days in my vacuum sealed brown sugar dry cure recipe let sit open for 24 hours after a good rinse. some pepper coated some plain.  cherry /apple smoke for probably 12 hours or more @ no more than 90* I pull it when I like the color...

I did some leg thigh chicken quarters last weekend. sous vide for 2 hour at 150* then finished on the grill. some of the best BBQ  chix  I ever cooked

I had  2 boneless turkey breast in the freezer, that I had  previously cured for turkey pastrami. It was seasoned with coriander and black pepper before freezing. I sous vide cooked it for 4 hrs  @ 147*yesterday let it cool overnight and sliced this morning. melt in your mouth do die for...

I just got an Anova Sous Vide immersion cooker for my Birthday after a professional Chef friend recommended it. I want to tell you! if you want tender! juicy , succulent  entrees this is it! would like to hear comments form anyone else that has experience with them. I'm just getting started...

welcome aboard! You are going to love what you can find on here! great bunch of people with a wealth of information

Looks Marvelous,  I bet the cherry wood gave it a great flavor. That is definitely on my to do list. Its hard to find Tri tip in my area,

Fried some up for supper last night, and the taste was fantastic!

I haven't posted in a while, I have been smoking just no time to post! I figured this one was worthy of taking the time to post. I dry cured this for 10 days, belly bacon and a couple pieces of buck board. gave it 8 hrs. of apple wood smoke, with a touch of pecan. going to slice it up later...

not a real popular cut around here but  I have seen them once in a while definitely going to have to try this one, looks delicious :)

If you don't mind a little drive they almost always have bellies at the Costco in East Peoria. I just bought one last week for 2.29 a pound

looks like a great smoker and since I am only 40 miles from Peoria it would be convenient also

brine overnight, will make for super juicy chicken

I never fully cook my kielbasa while smoking. never let the smoker  get above 150* this is what it looks like after 6 hrs in the smoker  this is what it looks like cooked this is before smoke

there are all kinds of great smoking and BBQ cook books out there. Jeff that runs this forum had a very good one I highly recommend and Myron Mixon also have several his newest Every  Day BBQ is awesome 

I use Kosher salt for just about everything. sea salt on my popcorn :)

I just about always mix stuff and smoke all in the same day, I have tried it both ways and there is no difference in the results

“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke _kielbasa and ham___________ for Thanksgiving.”

no do not soak them stuff them just the way they are.  slip the whole thing onto your stuffing tube if it will fit if not, pull off the length you want and slip it onto your tube. you will need to tie the ends as they dont stay twisted too well