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I just mix all my stuff and make sure the salt and sugar are dissolved. I did heat it to a simmer one time, let it cool then added the meat. I didn't notice any difference. If you do, make sure it is cool before adding meat, then refrigerator, or ice in a cooler.

Ever do a double smoked ham? Very simple, buy a smoked ham at grocery, coat it with mustard and rub, add some wood for smoke, and smoke it at 225*-250*.  Your just slowly heating it back up to about 165* internal temperature with smoke added. I just did my 2nd one Thanksgiving and it was...

When I add Apple juice I put in a 1/4 cup. I also have used White Grape juice.  Here lately I don't add any juice at all, just squirt some honey, add some brown sugar and some butter. The last 2 times I have done it this way and think they are great. Here is a link...

Smoked some baby backs 2-2-1 with Hickory on the Weber kettle a week or so ago. This time I didn't add any juice during the foil stage, instead I squirted on some honey, brown sugar, and a few pats of butter. This is the second time doing it this way and I think they are the best. Mix up the...

I have seen this all over the web so today I decided to try it. I smoked the roast on the kettle to an internal temperature of 165* with hickory. Then removed and added it on top of my veggies and cooked at 350* for 3 more hours on the kettle. Then took the foil off and let it cook for another...

The only whole hogs I ever did we skinned it first, then put it on a rotisserie. I'm with Jimmy you are lucky nobody got sick or died!  

Good advice, I never thought of turning off the burner when lowering the bird into the oil. I will add, when lowering the bird into the oil,,,,,,, slowly lower it in about a 1/4 of the bird at a time, hold a few seconds,  then raise out of the oil, then lower it 1/2 this time, hold a few...

Many members here can give you an idea how long each item will take but always go by internal temperature to be sure it is done. What items are you smoking together?  

Thanks for the heads up.  

Looks very good, so does the crown in the background

It looks good. I have never tried it yet. Been here in Naples for about 7 years. My friend cast nets them and sells them every year. They have an Everglades Festival down here each year where smoked Mullet is the big thing. I heard it has a strong fish taste?  

Looks good. I have never seen a Tri Tip in the grocery here. Do they have another name for it?  

It was a little tight rolling it lol. Thanks all, it was pretty good.

Congratulations to the winners, and thanks for all the votes that got me into the final round. I smoked this on the Weber Kettle with hickory. Ready to go Sausage rolled out Flour Tortilla. Spread refried beans Add some cheddar cheese Some taco seasoned beef Tomatoes and...

Nice job!  

Looks good, one of these days I'm gonna give it a try.  

LOL  

This was the first time I grilled a spatchcocked chicken. I read online about removing the Keel bone in the breast, some remove, some leave in. I was afraid it may fall apart if I removed it. I also was worried about the rib bones but told my wife to be careful, especially feeding the 2 yr. old...

This is my first Spatchcocked chicken. I removed the backbone, rinsed/patted dry with paper towels. Brushed it down with olive oil on both sides, applied Mcormicks Montreal Seasoning, onion and garlic powder, lifted the skin and put a butter and garlic mixture on the breast. Cooked it on the...

Nice job!