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Smoking

How to Smoke the Best Barbecue Brisket Of Your Life

Want to try your hand at smoked brisket this 4th of July weekend? Learn everything you need to know about making perfect BBQ brisket, courtesy of Burt Bakman, who would never call himself a pitmaster...

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Is all oak created equal??

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by JMCa 1 year 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 1 year 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 2 years 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 2 years 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 2 years 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 2 years 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 2 years 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 2 years 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 3 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 2 years 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 17 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...

Making Montreal Smoked Meat at Home

biggreenmatt
by biggreenmatt 9 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...

Sear/smoke add on for Weber Charcoal Grill

junescook
by junescook 2 years ago

I just read Meathead Goldwyn's review of the Slow and Sear add-on for the Weber kettle. I have not used charcoal for a while but after seeing this I might.

Non-BBQ sauce ideas for smoked short ribs

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by dummkauf 2 years ago

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...

Pork roast in a smoker

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by smokedinvt 10 years ago

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...

Semi-Boneless Leg o' Lamb

woodburner
by woodburner 2 years ago

Did this on the @rectec pellet smoker, 225 for 3 hours to about 135 internal. Simple rub of S&P, garlic, rosemary and thyme. Was gonna garnish the platter with the rosemary but, hell, it never ma...

Smoking vegetables for preservation

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by Aurum 2 years ago

I was considering smoking some hot peppers to make a homemade version of chipotles in adobo sauce, and I ended up on some articles online talking about the preservation aspect of smoking your own f...

Not your regular chicken wings

ImportantElements
by ImportantElements 2 years ago

So I wanted to make some wings the other day, and as much as I love buffalo style deep fried, I craved something different. Something with smoky flavor in them. Of course I love the crispy skin and...

Smoking pork butt for work - oven finish

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by TimmyC 2 years ago

So the guys at work want pork sliders during the Super Bowl and they know I have a smoker. So, my question / situation is I work for the fire department and we work 48 hour shifts, this week Satur...

Doing some Asado in SC

JeffRhinoBannister
by JeffRhinoBannister 2 years ago

I would love to hear about your techniques and spices used. Here is some stuff I have done. I do lambs in wine, Goats in Jerk seasoning, cows in salt and pepper and red wine. I love unusual open...