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  1. kaizack

    corncob smoking?

    has anyone ever tried corncob smoking? a couple of people have mentioned it to me and i've never heard of, dont know anything about it.
  2. kaizack

    back bacon?

    I might have completly made this up, but has anyone heard of back bacon, as in bacon cut from the back, as opposed to belly, of the hog? no one up here (in Maine) knows what Im talking about, but I would have sworn I had heard of it somewhere.
  3. kaizack

    one annoying problem: chicken skin

    I use a thirty thousand dollar (on sale) electric smoker, and I have one question: how am i supposed to smoke chicken in a smoker that maxes out at 215 degrees without creating chicken leather from the skin? this is killing me, and i want to throw this heap out the window.
  4. kaizack

    Made in Maine

    Hey, my name is Adam and I just found this site today, and it sounds awsome. I'm not cool enough to smoke at my home, but I have been smoking meat everyday at work for the last couple of years. I have used everything from a huge luisiana style wood fired smoker to a small electronic wood chip...
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