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Is it true that it’s bad for the smoker to occasionally cold smoke salmon in it? I’ve read the oils from the fish aren’t good for the smoker and can affect flavor on future cooks? I’m just wondering if cold smoking a couple LBs of salmon a year is really gonna affect it. Any thoughts appreciated

Look for wrinkles on the skin of them

Anybody have any experience with the BBQ guru on an insulated box smoker? Any tips or tricks as far as when to start the program/fan, and how much they keep air intakes/outtakes open while using it? Been years since I’ve used mine but gonna give it a go for overnight brisket cook on an...

Great cook

Alright same cook but different topic so wanted to start a different thread title. Anybody ever long held 12/18 hours pork? I have a warming drawer that I put beef in usually at 155 or so and holds brisket great but I know beef is a different beast. I’m gonna have a hard time finding time to...

Thanks gonna need a mop

yeah Turkey legs are a good estimate of size - think it’s safe to say 3 hours give or take, it’s gonna be a strange cook but hell it gave its life so I’m sure gonna eat it! Doing it next weekend with a few friends I think now that CFB is back - if you can still call it CFB, guessing we get 3/4...

a buddy of mine gave me a small suckling pig to smoke. It’s tiny, but I figure will be a good family dinner. It’s tiny - says it’s a little over 8 lbs. anybody ever smoked a pig this small? Plan is to inject, rub down and smoke. Curious as to cook time and any lessons learned. Pictures...

Wow - helluva job

Bout to say, indaswamp would have to come get me outdacouch

Couldn’t agree more. I’ve had some racks that I eventually give up. Als method I’m sure works but then I gotta store up another grill and usually the kids are causing havoc etc, I need to be able to just pull those suckers off the smoker let rest for a bit and eat. I’ve left it on but much...

I think this thread says it all in a nutshell. While the climate rapidly changes like never before, as predicted, people still show that it’s gonna snow tomorrow so Climate Change isn’t real, ignoring its January already. Unfortunately it’s mostly political, but back to my Henry McKenna 😂

Awesome work

Yeah I mean to think that something as complicated as climate/Mother Nature is either man made or purely natural seems a little ignorant, almost certainly it’s both. Billions of years of the earth and we think the last 100 are all that matters, cause to us it is! Mother Nature has ended all...

We don’t get snow in Chicago anymore until Feb and March. This isn’t a one year phenomenon but this discussion is like discussing politics 😂. The climate is clearly changing over the past decade and it kinda sucks if you like white Xmas in the Midwest! The cause of it is much more at debate...

Curious, under or over cooked?

13lb prime packer from Costco. They quit carrying prime earlier this year but last time I was in they were loaded so grabbed one Trimmed and seasoned with a combo Holy Cow and Hardcore. Ran the pit ~250 entire cook, just firing her up. The consistency and efficiency of the Lone Star is off...

I’m gonna hold a brisket at 145 after cooking for an extended period. - 13 to 15 hours the way timing is working out. I’ve read about 2 options 1. Smoke until “done/tender”, let cool to 160ish to stop cooking, then hold at 145 2. Take off before “done”, still slightly tight, then directly...

Wanted to get some thoughts - I want to try to dry brine a brisket. If I dry brine tho, I really should only use pepper before is smoke it correct? If i use a commercial rub, like a meat church product, or Hardcore Carnivore, I’m guessing it’s gonna get too salty? I really like the MC rubs...