I love the flavour of smoked meats, such as ham, and have wondered if it would be achievable to to do some smoking in a domestic environment? Would I need to ho
I am looking for alternatives to using wood chips for smoking meats. I would like the process to actually smoke the meat. Liquid smoke/marinades are not what
What is the best process/technique to use for hot smoking salmon on a smoker like the Big Green Egg?
We have been smoking salmon in an electric smoker (a Master Built) for about 6 months now, using a dry rub brine recipe containing salt, brown sugar, garlic and
I've been using wood chips in my BBQ (adding them to the coal) and I enjoy the flavor they add but I have a tough time cooking with them because: They cause fl
Roux mention in this answer smoking water. How do you do this? What does it taste like? How do you use it? Sounds fascinating!
I have some broken hickory drum sticks that I was going to throw out; but could these be useful for smoking meat? I would assume the wood is treated.
Well it's winter where I live, which means that I haven't been able to cook outside for quite a while and I'm starting to miss the taste. So I was thinking of
In researching cold smoking a product there is quite a large gap between 80-100* . Does anyone use a more exact temperature? Does it vary because of the product
More specifically, I'm looking to determine if there is value in acquiring a smoker to accompany my current grill.
When smoking in a spherical grill like the Weber One-Touch, will the result be different then when a real smoker is used? What is the difference?
Kangaroo is an unusual meat for most of the world. From reputation, it's quite hard to cook right as it tends to dry out: Kangaroo meat is very low in fat,
For lunch today, a coworker and I went to a neighborhood southern-style BBQ joint. I usually wind up with fried catfish and he fried chicken, but today we both
I bought a smoked pork chop from the butcher yesterday, and assumed I would cook it like any other pork chop, but after looking at it, it seems like it may be e
We bought a smoker and it has been fabulous for doing ribs. However, when we've tried to do chicken in it, it comes out "leathery" and tough. I have had smoked
I bought an upright charcoal grill/smoker years ago because it was cheap and I was interested in doing both grilling and smoking. However, I didn't find it to b
I have a gas grill and want to get some good smoke flavor in a pork shoulder I am cooking. I've done some looking around for the best way to use wood chips and
Last night I smoked my first brisket. I used a charcoal smoker which was given to me. I followed the advice given to me by the previous owner coupled with some
I am determined to find a way to cold smoke in the tropics. The obvious problems we face here are a high outside air temperature (avg. 35° C) and high humi
I have a Char-broil gas cast iron grill. This is one of the style where the flame is under cast iron pans filled with lava rocks rather than cooking the food d