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Smoking

How to Smoke the Best Barbecue Brisket Of Your Life

Want to try your hand at smoked brisket? Learn everything you need to know about making perfect BBQ brisket, courtesy of Burt Bakman, who would never call himself a pitmaster (but definitely is a pro...
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Casting Nationwide for BBQ Pitmasters

Melanie Wong
by Melanie Wong 12 days ago

"We are searching NATIONWIDE for BBQ PITMASTERS to be on a new TV show from an Emmy-winning production company that will help you take your BBQ business to the next level (or get it started!) • ...

When does the cook sleep?

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by shinypenny 19 days ago

We want to use an electric smoker to smoke a “Pork Steak Ready Shoulder Butt” for pulled pork. It’s 7.33 lbs and has a little bone. I see estimates of about 1-1/2 to 2 hours per pound... but we...

What did I buy? “Pork Steak Ready Shoulder Butt”

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by shinypenny 20 days ago

I was looking for pork shoulder for pulled pork and found this “Pork Steak Ready Shoulder Butt” so I thought why not. How would most people cook this? It’s 7.33 lbs.

NorCal BBQ 101 Class, Livermore, Saturday 8/31

Melanie Wong
by Melanie Wong 21 days ago

A fundraiser for the Calif BBQ Association's charitable endeavors. "During this 6-hour class, taught by some of the best, award-winning pit masters from the CBBQA, students will be guided throug...

Cold smoked salmon, at home

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by foreverhungry 8 years ago

Latest home experiment: cold-smoked 1.7 lbs of sockeye salmon. I followed Ruhlman and Polcyn's "Charcuterie" recipe for curing the salmon - coat salmon with salt and spice mixture, weight it, and f...

Home-Smoking Meat Without a Smoker – It Can Be Done!

OffTheBeatenPlate
by OffTheBeatenPlate 6 years ago

I was REALLY in the mood for some Smoked Duck Pastrami yesterday. Problem is, unless you have the room and disposable income for a proper setup, or live out in the sticks somewhere with an outhouse...

Smoked fish recipe adjustment

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by Bonniexx 6 months ago

I've got skinless frozen haddock that I want to smoke, turn into a pâté, and serve with dark rye. The recipes I've found call for starting with whole or skin on fish. Any recommendations on adjusti...

Emson Pressure Smoker.

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by nuraman00 7 years ago

I smoked a whole chicken a few weeks ago. I had brined the chicken for a day, seasoned it, kept it in the fridge, then put it in the smoker the next day. This is a similar process to how I make...

How long to cook 20lb tukey in smoker and what temp???

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by rarmenda 12 years ago

Hi, I'd like to smoke a 20-25lb turkey in an offset smoker this year. Can anyone provide their advise on what temperture to smoke it, as well as tell me how to estimate the amount of time required ...

Is all oak created equal??

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by JMCa 8 months ago

We're taking down an oak tree to make way for a home addition. I have no idea what variety of oak it is, but I was thinking of saving some of the wood for the smoker. Are some varieties of oak bet...

Smoking 2 - 15 Pound Turkeys

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by LockA 9 months ago

I have volunteered to have an early Thanksgiving at my house this year. With the size of the group I have gotten 2 - 15 pound turkeys. I used my electric smoker to smoke my bird last year and it ...

Tops Bar B Que sauce recipe

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by mknight57 10 months ago

I am looking for a copycat recipe for tops sauce. Help me please.

Braised Reversed Smoked "San Francisco" Ribs

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by sparky403 11 months ago

I have been making my ribs this way for the last dozen years or so -- always to rave reviews (or maybe my friends are just being nice and they eat all the ribs just to make me feel good:-). Anywa...

Pulled pork for 50

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by hwinters 11 months ago

We are hosting a bbq on Saturday afternoon. The head count is way more than expected. I'm a seasoned home chef and won't have any issues seasoning or cooking the pork shoulder but I do have some qu...

ISO Texas beef sausage ala Kreuz or Elgin

Cocinero Cubano
by Cocinero Cubano 11 months ago

All - does anyone know of a source in the DC/VA/MD area that sells something similar and at least as good as Kreuz's or Southside Market's Elgin Texas beef sausage? Thanks much for any leads - ...

Just have to brag about my Whole Cow cookout in Columbia SC in June

JeffRhinoBannister
by JeffRhinoBannister 12 months ago

We did serval types of meat. BBQ, Cochon de Lait pig, Whole Cow, Fish, lambs, chickens and more.

Inexpensive Propane Grill with Smoker Drawer Built In?

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by zackly 12 months ago

Does one exist? Many of the TV chefs have propane grills with a drawer for wood chips. This would make adding a little smoke to grilled foods very easy, I think. I currently use a cast iron wood ...

Table Talk with Steven Raichlen of Project Smoke

The Chowhound Team
by The Chowhound Team 2 years ago

Summer may be almost over, but grilling season keeps going strong—as you are demonstrating with the mouthwatering dishes you’ve been making from The Barbecue! Bible by Steven Raichlen for August’s ...

Beef ribs

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by jonhall 1 year ago

Does anyone know a butcher that sells beef ribs? The real meaty kind that I can smoke and not those thin little suckers at the grocery store.

Picnic vs. Butt

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by Junoesq 16 years ago

Okay, I just realized that this sounds like a battle of the bulge post, but it is not. My question is: For smoking and making pulled pork, is there significant difference between pork shoulder "p...