help

New member, long time smoker. I always "smoked" with a weber until a few years ago I was lucky enough for a friend to gift me a custom built oil drum smoker. Unfortunately this year brought us more rain than usual and it's rusted on the inside. I've searched this forum on how to clean it, but...

nhận làm luận văn mẫu lời mở đầu luận văn cải thiện giá trị thương hiệu Trong bài viết này, Luận Văn 24 sẽ chia sẻ có bạn mẫu lời mở đầu luận văn giải pháp tăng giá trị thương hiệu. Trong trường hợp bạn không thể tự làm hoặc không với thời gian làm, hãy tham khảo dịch vụ nhận làm luận văn của...

I am new to the BBQ cook off competition and I have done a BBQ competition for 3 years thus far and I have had less than 4 people to all of my events to compete . How can I get it off the ground to have more people to come compete. There is always people coming for food and fun , but we almost...

Hey everyone! I'm new to the smoking game and currently using a Masterbuilt Portable gas smoker (gift from in-laws). I've done a few cooks (chuck roast and brisket point) but I can't seem to get a good bark. My question is if I keep having to replace my wood chips every half hour, and opening...

Hey guys! First of all, I would like to welcome myself to what appears to be a wonderful forum of enthusiastic smokers :) Now, on to more pressing matters: HELP I have a smoker at home and whenever I try to smoke a brisket or steak without any dry rub, (for dietary reasons or whatnot) the meat...

I am 7 hours in to smoking 2 9lb butts. Internal temp is currently 140, need these by 2 this afternoon. Am I going to make it? Should I increase cooking temp?

Hi all I bought a small (4.5lb) brisket flat that I plan to smoke tomorrow. I don't do brisket near as much as I do ribs and pulled pork and it has been awhile since one that I did came out the way I was hoping. The last two or three times I have tried a flat, it comes out decent but each time...

Hello I plan to make pastrami next week but i can't find any pink curing salt, all i can find is white curing salt and morton tender quick. Is there any subtitute for pink curing salt? Can i use white curing salt or morton tender quick for making pastrami? If so how much should i add? Sorry...

Hello! I gave smoking my first ever attempt today, the results where...Mixed lets say! I was following a recipe from DJ bbqs new book for Pork ribs, and although they tasted great and smokey, they were really tough and a pain to eat. I have a feeling i know what went wrong due to my...

So far I've only smoked 5 racks of pork spare ribs over a couple of smokes. But I'm jumping to brisket this Saturday per the request of my dad for our Father's Day celebration. I picked up a 15 lb packer at Sams, and have come up with a game-plan based on various threads and articles on here...

Hi, I am very new to smoking. In fact, I haven’t even smoked my first cut of meat yet. I was given an Oklahoma Joe Highland as an early Father’s Day gift. I’m starting with a few dry runs before I try to throw any meat on this pit. I am having issues with the pit maintaining a constant heat. If...

I am looking in to upgrading from my current rig. I have a basic "Brick and Mortar" store bought smoker my wife got me a little of a year ago. Very cheap, leaks bad (I had to plug the holes up), thin metal, small cooking space etc. I think I have about got all I can out of this one. I am...

Hello. For the time being, I have a cheap electric smoker (analog), that I got as a gift. All I know is that it came from Sam's Club at some point. I received it, and it sat in my basement for three years. Yes, I seasoned it before use. The issue I have is that when I use my Amazen smoker...

I'm a total newbie to smoking. I just bought a Vision Komodo S series. For my first smoke I tried chicken breasts. I put 5 Breasts on, 4 wrapped and 1 not. I added about 5 or 6 chunks of hickory like the guys with this grill on YouTube did. Got good smoke for the first hour and a half to two...

I have a question about ham. We got a pig butchered at the local butcher a while ago, and there were some hams wrapped up in butcher paper. They don't look like they are pre-cooked or smoked, just cured as it is pink. Looks like a picnic ham. If it is only cured (to get the pink color) how...

Hey Everyone! Still new to this, and learning everyday. So far on my smoker, I have only done Pork Ribs, Loin, and Chicken. I want to take a foray in to the beef world now. I went down to the local grocery and took a good look through the meat section. This is what I found: Sirloin Tip...

Hello, I'm new here and new to the smoking community but where I work I need to become an expert over night. Now that's not going to happen but that doesn't mean I can't try with help. I am looking for a smoker $1,000 or under that is a cold smoker to smoke salt (We use it in house). But I need...

So I have a master built jams gas vertical smoker that I have had for the past 4 Years. I love brisket but have always been leery of trying it for fear of screwing it up. Our local butcher had it on sale this weekend and I thought it’s time to conquer it but not wanting to spend a ton of...

We used to roll the edge of the bag over to try to keep it clean, but it always seemed to distort the end of the bag. And half the time it still got some juice or meat on it anyway. I don't know how we came up with this method, but it works for everything as long as it will fit on a paper plate...

I am very new to smoking meat but I have always wanted to learn. Today I have some pork ribs on my MES 30" for my first smoke ever. I bought my smoker yesterday. I'm excited about it and I have a lot to learn. One thing I can't seem to find information on besides terminology is proper...