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Also if there are ceritan rub types you would like either search on the forum or ask around, I for one am glad to share all of my personal recipe's for rubs/marinades or brines. Feel free to ask away but I have heard great things about premixed rubs as well but no personal experience.  Good luck...

Actually if i might make a recommendation. Rather then switch up smokers for jerky I am going to get a multi range hotplate and just top it with a small cast iron pan with my wood chips. I have a good feeling this will work as I am not in the market for a new smoker as I am moving to texas in 3...

It's an older brinkman (before the bullet style came out) They don't actually make it anymore but i just used about 7-10 pieces of coal with nothing in the water pan.  really just limiting the coal made keeping the low temp easy it was the constant attention that was a pain but my cajun batch...

So for my first recipe with pictures I did some beef Jerky. This is something I have never smoked before but I got a great deal and bought 6.35 lbs of London broil for $18 so I could not turn it down. I had then presliced at the store as I do not own my own slicer and I wanted some more...

Should be just a week or so, waiting for the big ones to swim the rivers up here. honestly it's all sue to the fisherman, you can get some wonderful salmon from the colombia up here but the best spots are on the reservations so only the natives can fish em.

Well 7 hours is more approximate for me but I get most of my fish from an indian buddy on the reservation on the colombia river, and usually I smoke 12 lb filets with the foul underneath they tend to take a lot longer with a 3"deep filet but i like the look in the end result.

Ok so this is the second post I have seen on pig wings or shanks. There are two basic kinds the top shank or the ones that resemble ribs which are actually bottom shanks. I can but them through sysco as well as at cash and carry here in oregon. They are fantastic and cook very fast and easy here...

Ok well here I go, Pork wings are actually something I secretely covet and hide away in my closet from my wife. I like the lower shanks and while there are many ways to smoke them I would use a brine with these ingredients. 2 C soy sauce 1 cup paprika 1 Tbs garlic powder 1/2 tbs onion powder...

I actually saw your postings around if you have timge give me your thoughts on my honey smoked salmon recipe http://www.smokingmeatforums.com/t/119286/honey-smoked-salmon And actually I meant ribs in general to be honest I only smoked ribs once and they were far less then appetizing but...

Now first I should just disclaim I know many people may prefer differend techniques I share this one because I believe it it a little unique and I have used it for 4 years now as my sole smoked salmon recipe and have never heard a bad review. Well at least not to my face. I know many many...

I am new to the forum so I say this at a serious risk to developing any reputation, but as a professional in the food industry, there are many many people out there who can't tell the difference between ok food (ie dry ribs with bbq sauce) and truly good ribs. Ribs are one thing I do not try and...

Hello All, My name is Nick and I have read through a few posts on the site figured I would join up. I have been a professional Chef for the past 5 years and have been out for a year with a liver disease. I have smoked food since I was young a passion passed from my grandfather who made the best...