Smoking

by Melanie Wong 1 day ago

Food writer Carolyn Jung offers her take on famed Pitmaster Rodney Scott's recipe for smoked prime rib from his new cookbook, "Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie.

by kaleokahu 1 month ago

I recently received a "very low miles" Weber Spirit E420 from a generous friend who's moving out of the country. It's been cleaned, and checked out 100% functional. It came with nearly every acc...

So I was wondering if anyone here has a smoker? I can't find the thread where I had asked about smokers and it was on someone else's thread so I'm starting a new one. Looks like the last smoker t...

It sounds like a stupid question, but the term BBQ seems to be applied to a variety of cooking methods. Traditional BBQ is food, meats etc., cooked over coals or wood, right? I also hear it referri...

by justbeingpolite 3 months ago

They're selling the Mk4 for $69! I think it's being discontinued. Anyone know what's coming next?

Should I cut this pork shoulder in half before I smoke it?

by MunchkinRedux 9 months ago

We got a Bradley smoker. Yay! We're making sausages. Next up on the list is a hot-smoked, pork Jagerwurst (Ruhlman "Charcuterie"), with nutmeg, ginger, garlic, coriander, mustard, salt, pepper. ...

I saw smoked tomatoes on a cooking show a while ago (In case you're wondering: Tyler's Ultimate, Pizza Episode, on Food Network). I'm wondering if anybody has any tips about them. They were in N...

by kaleokahu 1 year ago

I thought I'd pose this question here for barbecue and grill afficianados. I have several cooker setups, but my favorite is my heavily-used Chuckwagon offset/Texas Pit (I forget which model). C...

by OffTheBeatenPlate 8 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...

by foxy fairy 12 years ago

**March 2009 Cookbook of the Month** is Fish Without a Doubt by Rick Moonen and Roy Finamore. Please post your full-length reviews of recipes for broiling, grilling, and smoking here. Please men...

by Melanie Wong 2 years ago

Stopped at the light in downtown Monterey today, I noticed a sign on the Subway at the intersection promoting "naturally pit-smoked brisket". This page on its website says it was tested on 100 Aust...

Just bought a bing green egg and smoked 2 flats of brisket. Both had seemingly the right amount of fat, about a 1/4 inch on top, but after about 7 hrs of cooking they came out very dry towards the ...

I want to give a gift to my husband & son for instruction on BBQ & smoking techniques. They are somewhat experienced already so I’d like something above beginner level in skill. Travel outside the ...

by linguafood 8 years ago

Ok, turned my smoker on high about an hour ago and it's *just* under 150. Should I be worried something's wrong? I was hoping to start my ribs at 1 PM but that's obviously not happening. It'...

I smoked a brisket this weekend and it was very dry. In the past I have had different levels of success although they never really turn out super moist. I am using a smaller RecTec pellet smoker ...