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    Beef... Whole- Half- Quarter

    I am in a small town in N Calif. We finally were allowed to get our Farmers Market open Wed. I spoke with a woman that raises meat locally. Beef, Lamb, Chicken. She said she is about to process around 20 chickens. I could get them fresh now or frozen later. She said around $5 per pound. I didn't...
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    The Science of Barbecue Wood

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    Cooking Stone

    Has anyone grilled or baked with a cooking stone? Any experience with granite?
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    Smoked apples.

    There are too many pages to search here... Anyone have good luck with apples? I just restored an old Aebleskiver and was thinking about apples for a center of the balls. Then I was thinking of smoking the apples to make a sauce of sorts... using apple chips... Anyone else smoke apples?
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    Fried Chicken from the 18th century

    This guy is the Bob Ross of Early Cuisine.
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    Chuck Wagon Cooking...

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    Fried Rattlesnake

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    Anyone for Squirrel?

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    Has anyone Freeze Dried?

    My Wife just did a search on Dry Freezing and home units for sale. I thought I would look here to see if anyone has experience with this as it is new to me.
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    Smoking long frozen meat.

    I am going through the freezer, throwing older meat out, and thought I would experiment. I have a TT from 2016 and just don't have the heart to chuck it. Thought I would smoke it up and see if it is salvageable. Conventional wisdom says 1 year in the freezer. Has anyone else have any experience...
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    Tri Tip Nor Cal.

    Just got back from scouting... Smart & Final had Tri Tip for $3.51. 21.22 lb package for $82.55. Eye of Round $3.19 5.86 lb package for $18,69 Beef bottom round $2.99 14.21 lb for $ 42.49 - basically the whole leg.
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    No Salt/ Low Salt/ Salt Substitutes

    Most Smoking seems to require a lot of salt. It is like the number one ingredient in most rubs. This is a problem with my wife and I. We have been smoking for a month now and we both wake up with puffy eyes from salt retention. How do most of you folks deal with this? Just use less salt...
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    Craziest thing you have smoked...

    I was staring at my 560 this morning contemplating what I would smoke next... ... and what are the possibilities and I was thinking, "I wonder if you can smoke apples..." Then I thought, " What about Smoked S'mores". I came in the house and google these and they are actually real things ! Not...
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    Reverse Searing

    I just got some beef loin petite sirloin, about 1" thick. I just learned about Reverse Searing. Anyone have experience with this? There are so many threads her, how does one do a search? I have a 560 to try this on.
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    Pastrami...

    Has anyone done a pastrami and have some tips?
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    Danger Danger Will Robinson !

    My second cook and its a 9lb pork shoulder (no bone). I am concerned about the 40-140-4 guidelines. I started at 8am (35' ambient temp- no wind) I bumped it to 250' At the 4 hour mark it was 130'. I bumped it to 260' for 30 more minutes and got it to 140 At 140 I bumped it down to 225 which I...
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    Lump, Chips, etc...

    I ran my first cook (560) with Royal Oak Charcoal Lump because that was what I had nearby. The 8.8 lb bag was $9.89. I will get maybe 6 more hours out of that bag so I started searching. I watched a video comparison of lump... His favorite was B&B so I searched that. I found 20 lb bags at...
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    Orange wood.

    Where I live I am surrounded by Mandarine Orange orchards. They just got through their season and will start pruning the orchards in about a month or so. Has anyone used Orange wood for chips or chunks?? I also have some Osage Orange ( Bodark ) Has anyone used this for chips or chunks?
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    Hay Smoking with herbs...

    I am a total Noob. I have a new MGF560 that is not together as I am waiting for a gasket from Masterbuilt. We were prompted to buy it as we got 25 lbs. of local salmon. I am starting to climb the learning curve and am trying to absorb all knowledge I can find. I read about Hay Smoking and...
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