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Last week the wife and I celebrated our anniversary by going to a place called Texas de Brazil. I am here to tell you that it was fantastic! My favorite meat was a beef short rib that was so tender it was like eating warm butter! I decided that I had to try and make some for myself and here is...

I have been working on my recipe for smoked prime rib for a while and I finally found the perfect, for me that is, recipe. I thought I would share it with the rest in the hopes someone else might like it. I bought a 5.7 pound prime rib from our local butcher. These guys have the best meat in...

Ok, now I am confused. I always use my water pan when doing long smokes. When I do a brisket or pork shoulder I keep my smoker temp @ 220 deg and use the water pan until I pull the meat to wrap it in foil to finish. I even put some liquid in the foil when finishing. My meats are always moist and...

I sometimes have the same problem with long smokes, falling asleep, and I solved that problem with a good thermometer that measures both the meat and the cooker temps. I use the maverick dual thermometer I bought from Amazon. Set the bbq alarm for your low smoker temp, put the receiver next...

I asked my wonderful wife what she wanted for her mothers day dinner and she said, "Your smoked prime rib and grilled lobster". What a woman! I went to our local butcher and picked up a 6 pound boneless prime rib. I went to Sams Club and got three giant sized lobster tails. Last night I first...

Pop's, I have this thread printed out and have made several wonderful hams using your wisdom. Thank you. I have a question. I have a large ham in the brine for about 26 days now and I was wondering how long I can safely leave it in. This ham is for Easter and was thinking I would pull it in 2...

I posted a review of an attachment that MES makes. The Cold Smoker from MES. I got it for some of the same reasons you are talking about. With a full load of regular chips you will get 6 hours of smoke. Read my review here...

I have a 30" SS/window electric MES smoker. I bought it so I could continue to smoke even though it is too cold outside for my charcoal smoker. I have my MES in my garage with a chimney running out the window. I generally love it but the biggest problem I have is a difficulty getting good smoke...

Well, I just took them out of the smoker. The casing is much better! It snapped when I bit into it like I wanted. Thanks, Nepas, for your advice!  

I am looking at their web site right now. All I can get here is stuff from Basspro. Lem and High-Mountain is about it. I think that if this works out I will try hot dogs again. I will try the sheep casings they have here. Thanks!

Thanks! I am smoking them right now. One hour of dry 130 deg then water in the pan. They have been at 140 deg for an hour with water and smoke. They are at 115 deg right now. I am looking forward to the results!

Thank you for your response. I always thought the idea of the 1 hour (or so) at 130 deg was to make the casings dry so the smoke would penetrate. Wouldn't water in the pan counteract this goal? Since I have had no luck doing things the way I have been doing them I will definitely try this...

I have been trying to make smoked sausage for quite a while now and I have had some success with the exception of my casings. When I try to make anything that is smoked I get tough casings. I use the Hi-Mountain kits for the most part and I like the way they taste. When I make fresh sausage like...

One is fat side up and the other is meat side up.. Just wanted to show the color of both sides.

I had the same problem with my electric MES using a sawdust AMS. I found that taking out the chip tray gave me enough air flow to keep the smoke going. I am not sure how your Traeger is set up but if there is a way to let air into the bottom of it you will find it will stay lit a lot better.

Yep, some of the finer things in life! This forum has been a God-send. All of my BBQ skills have been vastly improved since joining. It has also saved me a lot of money and ruined dinners because I can learn from some very talented people. I will never forget my first attempt at beef brisket. It...

I ran out of bacon the other day so I figured it was time to make some more. The last time I went for a spicy garlic bacon, which was a hit, so this time I thought I would try something different. I went with the TQ dry cure method. I put 1 TBS of TQ per pound of belly and 1 TBS of dark brown...

Thanks to  everyone for the very useful comments. I really love this site!  I will be smoking some cheese when I smoke these bellies, I will provide some Q-views when the time comes.

I did use level TBS and I used a scale to weigh the meat so I am confident of the TQ. I didn't realize that the sugar was causing the black edges on my last bacon, silly me. I should have realized that it was the sugar burning when I cooked it. I will scrub the outside very well and soak them...

I have two 2 lb belly pieces curing right now and I have started to second guess myself. Could someone tell me if I am still on the right track or did I just ruin my bellies? I read on this forum, but cant find again, a procedure for dry curing bellies with QT. I am hoping my memory isn't...