I bought some beef from the supermarket that said "smoked beef" on the label and nothing else. It was contained in the fridge, not the freezer section. I'm not
I need to cold smoke a whole leg of lamb for a few hours. I have a barbecue and plenty of space, but none of the equipment for cold smoking. What can I do? I'm
I already cold smoke cheese. I'm looking to add bacon flavor to that cheese. Would soaking it in cooked bacon grease and cutting off the heavily saturated outer
I am looking to smoke some meat for my chili, but the problem is, I have no smoker. I understand there are products like liquid smoke, however, this didn't cre
I'm smoking a brisket for the first time and it's for my wife's birthday party. I have a pellet smoker that I'm using to smoke a full brisket. I put it on rough
How long past the "buy before" date do ham hocks keep? They've been refrigerated, have no mold or off smell.
I want to smoke/slow cook whole blade. These are big pieces of meat, average 7kgs a piece. Dry rub, then how long at what temp and what internal temp should it
I am smoking a turkey and don’t have broth to use in the base of the roasting pan. The turkey was brined over night. I was thinking of putting the turkey
Me and my friends have been cooking a 2kg=4.5 pounds piece of rumproast in a bbq smoker. We cooked it at about 250°F for about 3 hours. After that we, wrapp
I’ve smoked two pork butts for 11 hours and they’re done- but I’ve not supposed to serve for 7 hours. My plan is to keep itv warm in the oven
Big farm to table dinner coming up. I'm showcasing the vegetables that are readily available this season. There is a beautiful spruce tree on the farm that I'd
Many Portuguese sausages, especially in the Trás-os-Montes region, are prepared by smoking for weeks or even months. Examples include chouriço, sa
I really really really hate grease. I have a small house, my kitchen is next to my living room separated by a tiny hallway. I close the doors when I cook and ge
What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc. I'm curious about meats
My friend and his Brazilian wife are pretty crazy about Picanha. As I understand it, this cut is also called Coulotte and is a part of the top sirloin cut with
Sorry if this is a redundant question, but I'm finding conflicting advice about this: If I want to smoke an ~18 lb turkey, is there a great risk of it spending
Can I use wood pellets in a small stainless steel smoker box on my Weber gas bbq? And if I can any tips on how to proceed.
I have been smoking meat recently, and I found out that in Maine people brine lobster in seawater. Can I do the same in Florida with a chicken?
Just looking for a safety/sanity check here regarding making biltong from cold smoked bacon. I would like to make bacon biltong using a recipe similar to this
I want to smoke a pork shoulder low and slow: 240 degrees at around 15-20 hours. I'm using an offset smoker, Oklahoma Joe Highland. What is a good placement o