smoking

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  1. kevinwi

    Smoking Texas Sausage

    Finally got around to editing and uploading the video from my first attempt at smoking the Texas Sausage I had made the day prior. } Turned out fantastic! Enjoy.
    • kevinwi
    • Thread
    • sausage smoking texas sausage
    • Replies: 9
    • Forum: Sausage
  2. S

    Have been smoking for a while

    Hi from Eastern Ontario, Canada. We farm, hunt and fish. We are retired. We travel. I have a Masterbuilt Sportsman Elite Propane Smoker...actually gifted it to my husband years ago, but I tend to have control of the outdoor cooking. He does the outdoor providing! I have used it for a variety of...
  3. K

    Smoking on a Weber Compact vs Classic/Premium/MT

    So I recently moved from Germany across the Atlantic, to Brazil. I had to give my grills, smoker, Ooni and other BBQ equipment to my brother and parents as there was no way to take it with me. Now after half a year of only having Brazilian BBQ (Churrasco) I am growing a little bit tired of only...
  4. Simi Kay

    Whole rotisserie 30lb turkeys

    Today I made 4 30lb turkeys on the rotisserie grill for a big party, we were 50 people and had a lot of leftovers. Quite a cool feeling to feed so many people with so little work!👍👍
    • Simi Kay
    • Thread
    • bbbs rotisserie cooking smoking smokingturkey turkey smoker/cooker/rotisserie
    • Replies: 4
    • Forum: General Discussion
  5. thegreatstate

    Home cured bacon wrapped fatty

    Came across great directions here for a fatty, always wanted to make one so I thawed out a 2lb brick of bacon I cured a few weeks ago and threw 5 lbs of amazing Red Neck Sausage (there out of Kalispell MT) into 4-1 gallon zipped freezing 3 of them for later. Rolled in some pepperoni, mozzarella...
  6. cronocide

    6 lb. butt smoked last night.

    I grabbed a small 6 lb. pork butt from Sam's the other day for a meal this weekend. I tossed it on the smoker at 225* yesterday about 1:30pm. It hit 160* internal about 7pm. I put in into a foil pan with a stick of butter and topped with foil. It finished at 202* internal temp when it was smooth...
    • cronocide
    • Thread
    • pork pork butt smoking
    • Replies: 4
    • Forum: Pork
  7. anglingvirginia

    Hey everyone

    Hey everyone! New here from VA, Figured I would introduce myself ! I’m John an I have been grilling for a few years, Just introduced a new line to my resume. Just picked up a new Smoker. If anyone has any pointers shoot me a message or something. Thanks everyone an really am going to enjoy my stay!
  8. Daba's BBQ

    BBQ Books - suggestions?

    Like you, I have a nice selection of bbq and smoking books - Jeff Phillips, Meathead, Myron Mixon, Aaron Franklin, Steven Raichlen - just to name a few. I consider many of these to be staples for folks like us. But over the last year or two, many others have come on the market from Rodney Scott...
  9. D

    Heavy Duty Wire Racks (for chicken wings)?

    Hey there, I'm looking for some heavy duty wire racks similar to the ones used for baking, but I want heavy duty ones that aren't going to be bothered by the weight of a roast or something. I'll primarily use them for wings, I think, but I figure I want to make sure it they can stand up to...
    • diversification
    • Thread
    • 18/8 304 baking racks chicken wings cooling rack heavy duty smoking stainless steal wings wire racks
    • Replies: 7
    • Forum: Pellet Smokers
  10. L

    Clean smoke, the final discussion

    Hi, I have been researching this for months. I've read about the combustion temperature of wood, watched harry soo explain this in a vid as well as several other people and I still cannot wrap my head around this. Example: Harry soo puts his wood chunks under hot coals and waits to see blue...
  11. S

    Exhaust Placement on UDS and Smoker - Grill Functionality on UDS

    Hey Guys I am new here, but am planning a UDS build and have raked the internet with no real answer to this question. Where is the best placement for a UDS exhaust? I have read that the top is best as it induces the most airflow over the meat, the top side is best because it allows some smoke...
  12. R

    Using Masterbuilt Gravity Series Without Controller?

    Hi folks, I’ve had my Masterbuilt 560 Gravity Series smoker for almost 2 years now. So far, it’s been awesome. The one obvious downfall about it is that it needs to be plugged in. I was curious if anyone has experimented with using one of these smokers “unplugged”. It’s designed similar to a...
  13. N

    Smoking in the rain

    I live in Seattle area and it rains too much for me. It used to just drizzle and I could grill year rouund, that was before I decided to start smoking. Now it rains hard, the last 4 or 5 years it has gotten way worse. And, I don't have a covered grill area. Everything is just out in the...
  14. B

    Family Favorite - Smoked Pork Ribs

    Just you garden variety packaged ribs from the supermarket. Generously sprinkled with my "Dad's Pork Rub". Coated with "Dad's Pork Rub". I make all my own rubs and such. The temperature is perfect. If you can grill it, you can smoke it! Half way through. Under the rib is honey, brown...
    • Boise Elkhorn
    • Thread
    • 3-2-1 method pork ribs smoking
    • Replies: 3
    • Forum: Pork
  15. larryb

    bbq gloves

    Any recommendations?
  16. Daba's BBQ

    Any Good Suggestions for Books on Smoking?

    Good morning everyone. I love to read and love to cook (duh). I got some great BBQ books for Father's Day, and now I'm looking for a few more to get me through the summer. I am looking for books strictly about smoking (recipes, techniques, etc)., not grilling i.e. Weber-centric. Any...
  17. C

    Masterbilt Cast Iron Skillet

    So I’ve run into the same problem as a lot of people with my Masterbilt John Maclemore Signature Series where it gets too hot due to the stupid design of the chip pan. Im going to use a cast iron skillet as the chip pan. Does anyone know if I should use dry chips and chunks or if I should soak...
  18. K

    Smoked Cured pork loin is it right?

    Community, I am a newbie to curing meat and I'm not sure if it was done correctly. I used a cure recipe from the Hungarian smoked pork loin and I did use Instacure/Cure#1. That doesn't contain nitrates. Im had it in the cure solution for 10 days, then I had it hanging in cold smoker for 3...
    • kvn
    • Thread
    • loin smoking
    • Replies: 42
    • Forum: Curing
  19. papa g

    Cherry wood question

    I have a friend who builds cabinets and furniture and uses cherry a lot. He has offered to give me his scraps for smoking. Just making sure it will be fine to use for smoking meat. Thanks
  20. A

    Cold Smoking in Alberta

    Good evening everyone, my first post here, what a great forum to find, so much great information and knowledge. I've recently moved to Alberta, Canada from the London, England with my family. My father-in-law and I have decided to set up a cold smoker using his old stand up freezer, and...
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