smoking

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...

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

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...

So for thanks giving this year I am going to stray away from the deep frier and I want to due a combo of sous vide and smoking. I have never done this so I thought I would ask for some opinions. I will brine the bird, then I was thinking sous vide to about 150 and then finish on the smoker to...

Hello. I'm new here so I'm not entirely sure where to ask this question, so forgive me if I have misplaced it. I'm a college student on a budget, and currently own a small drum-style charcoal grill that I primarily use on my tailgate for weekend cookouts and whatnot. I've wanted to do some...

IM thinking of converting my gas grill into a smoker as it maintains an optimal smoking temperature of 225 when burner is set to low. my only challenge is how to incorporate the smoke, i tried many other options around the web such as pellet tubes and smoking boxes, but they arent the best so...

So in the fall in New England haddock and pollock runs are intense. I have a very simple smoker, nothing fancy. Any suggestions?

Hey everyone, I've been working on a side gig gathering and drying red alder here in southeast Alaska to cut down into disc's, chunks, or chips for smoking meats and game. Mostly I guess I'm wondering if there is even much of a market for it, as I'm isolated from the rest of the world on this...

Hi Everyone! Kinda new to BBQ and Smoking, but had some great results so far with doing both on a Weber Kettle. I've decided it's time to up my game and build a UDS, but I'm incredibly indecisive and struggling to find the answers to the questions I have. I've managed to track down a food grade...

Hi all, I’m pretty new to smoking meat so wanted to pick your brains on best practices when finishing brisket in a convection oven. I have a craftsman gas smoker so the plan is to smoke the meat for 4-6hrs and then finish it in the oven for an additional 4-6hrs. I found keeping the temperature...

Hey guys, I love making this one - keeps well in the fridge, and if you vacuum pack it and freeze - easy can hold for a month or so... Pastrami is actually originated from Romania, there they call it "pastrama", and they do make it from beef, lamb, turkey, so I said, why not chicken?! Also...

Hey guys, Lamb shanks - one of the most underestimated cuts, and absolutely undeservedly. I love those braised or, in this case, smoked pretty much the same way they smoke turkey legs. So here we go! So simple, so delicious - few lamb shanks, rubbed with olive oil and sprinkled with Kajun...

Hi there, guys! This is my take on the absolutely mouthwatering recipe by Jess Pryles, the one and only! What you will need: - 3-4 lb pork belly, skin off, cut into 3-4cm (1 ½") cubes. - Your favourite BBQ rub - I used a rub with a bit of cherry sweetness in it, e.g. Three Little Pigs Touch...

Hi guys, Apple cider and beef short ribs... Never thought it's gonna be that good! Very simple method - 2 hours open smoke, 2 house in a foil pan with apple cider, wrapped, and 30 min rest. Had this very nice rack of 3 ribs. Sprinkled it with a rub from my local supplier - we call it...

Hi guys, Long time since I've posted anything here, very long time ... So here's a beer can chicken, which to be honest is not quite a beer can one, but rather a beer ceramic base. This base you can get on Amazon for about 20$, and then just use your favourite liquid in there - beer, apple...

After weeks of using a smoke box on my Weber, I finally got a smoker. I went with the Rec Tec 340. Breaking her in today with a pork butt!

I currently don't have any BBQ at all and I've been keen to get into some low and slow meat smoking. I've narrowed my decision down to either buying a ProQ Frontier Smoker or a Weber kettle grill. The majority of its use will be for fast grilling, hence why I'm considering a Weber kettle, but...

I found this around my house, stainless steel, please see pics attached. I want to know if i can make a smoker with these. I was thinking like a vertical smoker, but i don't know if is thick enough for example, and i would like some ideas please, and what else would i need. I have a gas bbq...

So I am a big fan of dark, earthy black tea and also a fan of smoked meat, so its only natural that I eventually would come to ponder this question... Has anyone ever tried making a rub out of ground Lapsang Souchong tea leaves? For those unfamiliar it is a chinese black tea, which is smoked...