Recent content by don

Try a local meat market or meat processer. It is pretty unusual for a large super market not to have at least a few whole bone in hams this time of year.

This isn't real close to you but they have a good assortment of Q wood. They are also easy to deal with. Chigger Creek Products, Syracuse, Mo chiggercreekproducts.net

Go to smoke ring and type in comptetions

Greg W: I have never used mulberry wood to smoke with. But in years past burnt a lot of it in a wood heating stove. My experience was if burnt green the wood gives off a lot of creosote and a hint of a bitter smell. Burnt dry is goes like gas. My feelings are there are better woods to use...

J: You are probably doing the right thing taking the butts back if you aren't comfortable using them. When the raw meat is put in the cov at the packing plant it is treated with what is called a gas flush. The flush is to force all the oxygen from the package helping extend the shelf life of...

Kevin: What do you mean, sell by dates mean very little when it comes to meats?

K C: You will probably be okay on the ribs. But to be safe I would wrap them and put them in the freezer today. Fresh pork only has about a weeks shelf life after exposed to air. The date you saw on the package was before the seal was broken.

To answer your questio in one word,yes.

There are several reasons why WM stocks pumped fresh pork. One, part of what they are selling is water, which is cheaper than meat. Second, most all WM fresh meat is processed off site. Inorder for the meat to look good after going through packaging, which tends to dry it out. Added mositure...

Thanks for the fattie information. I'm a little to old to know about the reference to a smoke. Will let you know how this expermint turns out.

One of the benefits of this board is the information that passes freely. I had no idea until a couple of weeks ago what a "Fattie" was. They sound like some thing fun to make and good to eat. Tomorrow there will be room in the smoker for a roll of sausage to make a fattie. I do have a few...

Being fairly new to this board I'm learning a lot of new things. Like I have been doing brisket differently from the rest of you. Personally I like to trim them pretty smooth, don't like to mess with rendered fat. Plus a thick tasty bark and deep smoke ring is prefered. Then a thick coating of...

Josh: Like it has been stated before it sounds like you are over cooking the ribs. One way to tell if the ribs are done is to watch the bones at the end of the rib rack. When the meat starts pulling away from the ends of the bone, the ribs are done. Keep on playing with them you will be it...

Ron: One thing that hasn't been mentioned is wind. The WSM cookers aren't very heavy so a strong wind even at 60 degrees will make a difference in how well the smoker holds tempture. Next time this happens it might help to close one of the bottom vents to attempt to slow the amount of air drawn...

Dan: Oak is a good wood to smoke with. However, to much will give the meat a bitter taste. After the fire is started and you are ready a couple three chunks will be enough to flaver what ever you are cooking. After meat reaches a tempture some where between 120 to 140 degrees it won't take on...