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I've got two batches on the fridge, both of the Amish variety. The one batch is as described in the recipe, but I've added about a dozen cloves of garlic. The second batch I added garlic, five habeneros and two jalepenos. I'm hoping it'll be spicy. I also substituted 1/2 tsp of Turmeric for...

I just stumbled across this thread as I’m looking for a pickled egg recipe. I want to make them spicy and would like to know what would be better, red pepper flakes or jalapeños? I’m leaning towards jalapeños because I love pickled peppers. Any input on this? Thanks.

Hi everyone. I thought I was a member here and am using Tapatalk, but it shows my post count as 0. Anyways. Here's a picture of my first smoker build. It's a reverse flow and has treated me like a champ. I am really pleased with how it came out as it is very easy to maintain temps and is...

If you use well soaked wood chips, will the steam released from the boiling water help to keep the product in the smoker moist?  Would this benefit the product if it was say, ribs and they were going to be wrapped in foil for a few hours after the smoke?

Hello Everyone!  I'm looking for a recipe for Venison Boudin that uses liver.  I searched for a recipe here and haven't found anything, nor have I found a recipe on any other websites, at least none that use liver.  Has anyone made anything like this before?  I was also thinking of using wild...

Tastes pretty good, but I think they are over smoked.  The skin is crispy and has great texture, but a bit of a bitter flavor from too much smoke.  The insides are extremely juicy and tender and without the skin, the meat just falls apart.  

I had to add more wood chips and took a sneak peek. Looking mighty tasty! Photos to follow as I can't post them from my phone.

I had to add more wood chips and took a sneak peek. Looking mighty tasty! Photos to follow as I can't post them from my phone.

Thanks for the help everyone!  Here's some pictures of what I've got so far.  I just put them in the smoker. I've used some of Chef Jimmy J's brine located here:   http://www.smokingmeatforums.com/t/122054/ideas-for-smoking-some-turkey-legs I also used his rub recipe on a couple, some of...

Thanks Athabaskar.  I'm using a home made electric smoker.  I was planning on smoking at 225 until the IT is at 170.  I'll make sure to keep an eye on them.  Pics to follow, stay tuned!

Hello Everyone!   I plan on smoking some turkey legs this weekend.  I see there are quite a few brine recipes on here and I'm having a hard time deciding which one to do.  The question I have is this;  When I brine the legs, do I need to perforate the legs for them to better absorb the brine or...

Looks tasty!  I like the german idea with the kraut and mustard.  I might have to try that!

Sorry bud, they are now extinct.

Thanks Scarbelly!  There's 27 minutes left on stage 2.  I am going to finish the ribs   I plan on finishing them on the charcoal grill.  I have some ABTs that need to go in the smoker.  I'll post pics of them too, later.  Thanks for the help!

Thanks JP61. I havea Redi Chek Remote thermometer, I just peaked and it was barely in the ribs do i'm sure it was way off. I pulled it out of the meat and just let it hang in the smoker so I can keep an eye on the smoker temp instead.

Thanks guys! I have the smoke flowing now. I tried to take a PC but the smoke is thin and in Nebraska, it's always windy so you can't even see it. Do I need to be taking the internal temp during this first three or so hours? It's at 176.

Thin Blue Smoke?

Sorry guys, what's TBS?  And thanks for the help!

Thanks JP61!  Should I smoke the whole three hours?  That seems like a lot, but I'm a newb. 

Hi everyone.  I have a million dollar question.  I have some ribs rubbed and in the fridge for a smoke tomorrow.  It's the first time for me and I've been looking quite a bit at the 3-2-1 method.  The question is, I am using an electric smoker, and thus put a pan of wood chips on the element to...