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Smoking

What Is the Difference Between Baby Back Ribs and Spare Ribs?

Summer is almost over, but it's not like you have to pack up the grill immediately after Labor Day. There's still tailgating season to come (and you can cook ribs in the oven all winter), so there’s...
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Smoker

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by VFish 2 months ago

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...

What's Your Favorite Grill Grate?

kaleokahu
by kaleokahu 2 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...

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

OffTheBeatenPlate
by OffTheBeatenPlate 7 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...

March 2009/July 2012 COTM Fish Without a Doubt: Broiling, Grilling, & Smoking

foxy fairy
by foxy fairy 11 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...

Pit-smoked brisket at Subway?

Melanie Wong
by Melanie Wong 1 year 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...

Bobby Lee's County Smoke House

biogenic
by biogenic 4 months ago

Is there another place like Bobby Lees in the east bay? I remember dropping my home made goodies to get smoked there..

Where to buy disodium inosinate and guanylate in Canada?

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by TheProcrastichef 5 months ago

Does anyone know where to find disodium inosinate and guanylate in Canada (or the GTA)? I can get it in the US but shipping is insane ($100USD form the one place I found it that will ship to Canada...

Brisket coming out too dry

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by FoodExpression 8 years ago

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 ...

BBQ Classes

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by JENNYBEEAY 10 months ago

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 ...

Homemade Onion and Garlic Powder

FalkCulinairUSA
by FalkCulinairUSA 11 months ago

This is something that I have been doing for a while and thought I would share it with the community. Because I smoke a lot of meats I got the idea to smoke some garlic and onion to see if I coul...

Bradley smoker taking FOREVER to heat up???

linguafood
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'...

Smoking Brisket Failure

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by dougbma50 1 year ago

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 ...

Looking for gluten free rib rubs and sauces

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by miyagi1218 1 year ago

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...

Slow Roasting/Smoking a Fresh Ham

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by gretchenohar 1 year ago

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...

Casting Nationwide for BBQ Pitmasters

Melanie Wong
by Melanie Wong 1 year 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 1 year 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 1 year 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 1 year 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 10 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...

Smoked fish recipe adjustment

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by Bonniexx 1 year 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...