smoking

This time of year is one of my favorites. Football and…cheap toys. Hate to be the enabler, but I thought I’d pass along a good find. I’ve never used this model, so do your homework. But I love my masterbuilt. https://a.co/d/69t61de

I filleted some trout, brined it, placed it in the fridge to pellicle overnight. Today is windy - can I safely leave them in the fridge another day snd smoke them tomorrow?

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.

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...

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...

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!👍👍

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...

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...

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!

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...

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...

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...

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...

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...

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...

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...

Any recommendations?

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...

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...

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...