Smoking

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...

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...

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 ...

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 ...

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...

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...

by Cocinero Cubano 7 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 - ...

by The Chowhound Team 1 year 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 ...

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...

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.

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...

by biggreenmatt 7 years ago

I suspect the consensus is that there's no really outstanding smoked meat joints in Toronto, if not in Ontario. Yes, there are notable places like Caplansky's, et al, but none can truly hold a can...

I am planning to smoke a rack (4 bones) or two of beef short ribs for memorial day. I have the rib smoking down,and typically enjoy them without sauce. However, I'd like to change things up a bi...

Hey all - I want to smoke a boneless center cut pork roast (2.33 pounds) in my smoker. Any good rub recipes, ideas or thoughts on how long to smoke this? First time with a pork roast on a smoker...