I smoked a whole chicken with the skin on it and it did not have a smoky taste. My question is whether removing the skin will improve the depth of the smoke fl
I have a fresh ham. Do I need to cure it somehow before I put it in the stove-top smoker?
In Finland, the tree of choice for smoking is alder (leppä), but this is difficult to find in Australia and close to impossible to import due to biosecurit
I got a little chief smoker for christmas, I tried smoking a 5lb pork shoulder today. FAIL! I brined overnight, dry rubbed 1 hour before putting in the smoker.
In order to cold smoke, you need a fine wood dust. I work with wood and have obtained, using a band saw, a very fine wood dust. The wood this dust comes from
I made Hor Fun (not the linked recipe in specific) the other day for my girlfriend who loves the dish. However, her critique was that it lacked the distinctive
I am thinking of constructing a makeshift smoker and smoke some meat out in the woods this weekend. When burning spruce needles they produce a lot of smoke; is
I borrowed a buddies pellet smoker to test it out. I got it going bright this morning. Got it up to about 225 and loaded it up a 6.5 pound Boston Butt. It never
I'm smoking a small 3lb pork butt we picked up at the farmer's market. If I plan on cooking it at 225 degrees, how long do you think it will take to get to an i
I have a vertical propane smoker that has slots for 7 racks. I will be smoking 6 racks of baby back ribs. I have smoked 3 racks (9 pounds) at 200-210 in six h
UGH! I'm so stressed. I Have a new electric smoker and I Have listened to every Tom, Dick and Harry for "The best way" to smoke chicken breasts, yet I have ser
I have a load of dried jalepeno so wish I'd made into chipotle peppers instead - is it possible to rewind time? I was thinking of soaking them then doing a lo
I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide
I have some mesquite smoked beef brisket that is pretty smokey. Is there anything I can do to neutralize that strong flavor?
I bought a large quantity of smoked cuts of pork (Ham, Sausage and bacon) and find it is too smokey. Is there anything I can do prior to cooking or method of c
My charcoal chimney starter is covered in rust inside and out, is it still safe to use? The grill and grill grate are still rust free and new.
I've had my cast iron for several weeks now and have been able to cook with it about 10 times. The problem is, the amount of smoke, and timing of it, have me th
Due to planting some trees in an unfortunate location, I lost them due to root-rot. I have about eight small dead trees with trunks about 3/4" thick, and am wa
I am going for a smoky and tender beef brisket cooked to ~200 degrees. Sous Vide roughly calls for 5-6 hours of time for the brisket to come to temperature, ho
I have an aussie walkabout grill which is squared shape and wanted to know does the snake method only work for weber/circled shaped grills or for any type of gr