Smoking

by justbeingpolite 7 days 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?

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 MunchkinRedux 6 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 10 months 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 7 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 ...

I have a couple gluten free friends coming over and I want to smoke some spare ribs for them. I would like to buy (or make) a great gluten free rub. I tried searching but not easy. Anyone able t...

I've just read a post here on CH from around 2012 regarding slow roasting a fresh ham. One option was to avoid brining and roast at a low temp (200*) till the internal temp reached 160*. I woul...