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I can really use some advice from you smokemasters.... At 2 different joints, I have had smoked pork belly. At one place it had a huge rib bone attached, at another, it was just big hinkin' slices. Both times it was tender and delicious. I want to make this at home - but make it better - you...

I lost very little juice, really, only pierced 3 times. I don't think I lost that much. My wood of choice is hickory - I really think it gives it that classic bbq flavor.

Hey Joe - I didn't make the sausage, I bought it. I did ask the butcher about it though. All I know is that it was beef and pork, with pepper, crushed red and black, inside of a natural casing. Love the natural casing "snap." It was about 1.25" in diameter. AND VERY, VERY TASTY. Here in Jersey...

I haven't. But I will tell you that we had a lot left over, stored them in several dinner side sized tupperware containers and froze them. They did freeze and reheat very well.

Thanks for the support guys! All the food is done and it was delicious I checked the sausage at 165. I wanted to cook it more - I like my sausage more well done. I checked again at 175 and decided to let it go to 185. Pulled at 185. The casing was to my liking but the meat was a little...

I should probably have to re-up my membership card. I haven't smoked meat in 5 weeks. Sorry.... I've just been busy and smoking is a full day commitment.  Anyway, kinda pumped today. I've got a 5+pound flat brisket in the smoker, now wrapped for a little while but still needs heat to get it up...

Here they are finished..... Best with a little BBQ sauce on top.

Today I'm making Baked beans from SCRATCH. I am so, so tired of beans from a can when I know I can make better. Look, truthfully, I am still going to eat beans from a can - and doctor them up to taste. I am hoping these will be rich, dark and tasty. Here is my recipe: 2 - 1# bags of Great...

Yesterday I went out and got the parts needed to install a needle valve. I have a Smoke Hollow propane 30" that I have always had trouble keeping under 250*, except in very cold weather. I called American Leisure Products and they were good about it and they sent me a new regulator, hose and...

Here are some more pictures of progress.... Here's the result and conclusion of my test: I think the marinade made a small difference, very small. The marinaded half was only slightly more tender and only slightly juicier. So little so that I'm not sure it is worth the trouble. The good news in...

Yesterday I decided I had to smoke some meat today. Went to the supermarket to find a nice brisket. I found a great looking one with a good amount of fat on it (6#). And as I was walking down the aisle, I spotted the pork butts. I found a beauty, bone in (7#). I figured I would smoke both at the...

Scott, that sure looks like a tasty feast you have smoking..... I've been up since 3:30.  Here's my SuperBowl smoke: If all goes as planned, ready to eat by game time. Enjoy your day!

Very well then..... Off to the butcher tomorrow morning. The Italian one I go to always has nice looking fresh varieties of sausage in the case. I'l keep an eye out for those cufflinks Al (very funny AND good advice). How long or to what temp do I cook it to? I'm sure it depends on thickness...

I'm stuck in NJ. If it makes you feel any better about me I did go to college and live in New Orleans. I guess I'm wondering if I should go for more of a pork or a beef, maybe an Italian type or maybe a Kielbasa?

I am going to smoke a pork butt this weekend and want to smoke some sausage at the same time but I have no clue which type, flavor, brand of sausage to buy. Looking for a hot link type suggestion as well as a spicy snacking type suggestion. Smoking tips would be greatly appreciated too, such...

Well.... I guess I'll be back at it soon. I'll definately check the temp, although I keep an analog oven thermometer inside and a second digital probe in a wood block. I'll skip the juice and try a short foil wrap. Thanks for all the insight and advice guys, much appreciated, rog

I did the hourly mist with apple juice. Maybe it was the sugars with the juice?

Nice and tender inside. good smoke ring - part of the reason I'm confused.

I don't foil because I think the ribs get too tender and feel as though I am braising not smoking. There was less salt then other spices  and very little sugar on the rub. The rub was put on 24hrs before smoking. My only other concern was that it was 9 degrees outside and 225 inside, could the...

So yesterday I smoked 2 racks (1 spare + 1 baby) to enjoy in time for the late game. My temp was 225 consistently in a gasser with water. Spares went in 1hr before the babies.  Here was my problem: The bark was very tough and very chewy, even difficult to cut with a chef's knife. The truth is...