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I am pumped!! This will be my first Throwdown here. What a great way to cut my teeth going against some real experience. Best of luck to everyone PS - I do have Rhino and a bit of Beaver Tail for sale to be used as stuffing

Evil Stores are any store I spend a lot of money in with every visit. These stores through the years have been snowboard shops, mountain bikes shops, dirtbike/performance quad shops and Buell dealerships. Well I found the best one yet, The Weber Store in Saskatoon, Sask. WOW! Full line...

Grew up with a redneck dad who smoked venison and fish so I always had a love for the flavor of smoke. Fast forward a bit more then a decade....I started to Q myself when I moved out. I ended up working with a guy who was bringing in epic Q while it was like -35C outside. I asked how he was...

Just got back from the butcher and I am wondering if these ribs are of a decent quality. There was nothing fresh there so I had roll the dice on the frozen ones. I trying to learn the difference between quality and crap cuts of meat, so any input would be appreciated Seem a little...

Here is my hound Rufus. He is 5 yr old in this pic, taken last year. He is a great beast, tolerates a TON of crap dished out from my 2 yr old girl... He is usually found milling around my feet when I am cutting/prepping meat, hoping I drop even the smallest morsel. Not much gets past that...

Now that is a reality show!! And I will also say you gotta be a real man to do that day in and day out. Sure building bikes is manly and cool, but once Jesse James' show and the OCC show was hot everyone was a chopper builder...can't be that hard to do lol. And besides, the crabs those...

Thanks! Because of Jeff's eCourse I learned all about the importance of the brine. I have done 3 chickens so far. The wife devoured that first bird so fast that she didn't even take the thigh and leg bone apart..they the were still stuck together and meatless lol. Saturday can't come fast...

Thank you. I try to stray away from using the off the shelf stuff. I am that way with everything, truck parts to dirt bike modifications, I like to walk a different path so to speak. I bought a heavy granite mortar and pestal to crush and blend my spices. Maybe one day it will turn into a...

Great superbowl eats man! Why stop at a brisket, smoker warmed up anyway lol

Thanks guys. Decided next weekend will be my first turkey. I have done lots of ribs and roasts, time to try something new I figure. And far as the smoke ring..it's there, I swear. I need a new camera. Wife was ready to let me go get one until I let it slip it was for better q-view. Maybe...

A while back I found two sweet racks of side-ribs at walmart of all place...just went into see how the compete in the meat dept and this is what I came out with two great cuts. Well on Thursday I decided they where in the freezer long enough and it was time to smoke them. I did each rack...

Looks great. How long did you smoke for? I like seeing different meats to, like your dove. We don't have them around here so it is great to see it cooked.

Great idea. I turned the middle and back burner on at first to heat up dishes and loaf quicker. That was only for about 15 min of so with Q at 400F, then I killed all but front burner and let it sit at 230-250F. Moose is like beef younger, leaner, better tasting brother, they just look like...

Smoked my first meatloaf tonight, thanks to this site I have to say..didn't even think of this one. I sauted yellow & red peppers, yellow onion, grape tomatoes and garlic. Then hand mixed it into a pre-mix of 3:1 (moose:pork) that i flavored with red wine, clinatro, grated chedder, chpped...

I hope this works out. I am cooking for 2 hrs at about 275F...but I am starting to think I should go 2.5 hrs. The chicken is quite thin tho.

Thanks for the greetings guys. My wife always harassed my about taking pics of my meats. Then I showed her this site....all she said was 'OMG there is more of YOU!!!) I am trying something new tonight. I marinated chicken breasts with a spicy eastern sauce (with my add-ins, I can't leave...

Hello all. I live in Lashburn, SK, about 8 hours straight north of the 49th parallel, on the Alberta/Sask border. I enjoy racing, motorbikes, off-roading and hiding out in my garage. Thought I should finally find a forum on smoke and start to sharpen my novice skills. Nothing beats a forum...

Hey guys new to the site. Been smoking for about a year. As a Canuck I had to comment on a cold weather thread :D Like Marty Catka said there is no temp to cold to smoke (well -30F if using propane). Two weeks ago I smoked a 8lbs moose roast for about 7 hours on my Weber Genesis (gas)...