Recent content by Mike Gray

Looks amazing! Going to get started on my next batch of bacon soon!

I tried smoking cheese once before and it was a disaster. I followed your suggestions this time around and I'm very pleased with how it turned out. I have a bunch of gouda and cheddar shrink wrapped in the fridge to mellow. First time everything tasted like an ash tray but a tiny sample of...

This looks amazing! Nice work!

Found the hot dogs but can't find the buns anywhere.

This looks amazing!

Was waiting for this to be released. Thanks for the update!

Brisket burgers are on my list, but now I plan to grind in some bacon! Nice work!

It was a lot of work, but in the end it was worth it. You're right, I completely forgot to put that I used both Apple and cherry wood.

Recently mixed portions of 4 different recipes to make some of the best pulled pork I have ever had and by far the best I have ever made. 10lb Pork Shoulder – Boston Butt Cook time approx. 10 hours (give or take) Smoked at 250-260 until wrapped then 290-300 Injection • 1 cup apple Juice/cider...

That looks amazing!

I'm debating picking up one of these. The drain issue has me hesitating. Any updates on your mod idea?

Been there and had to recently trash a full cook of ribs as well. My solution was to make more the next week, bought from Costco.

So here is the recipe I followed pulled from multiple sites including this one. 10lb Pork Shoulder – Boston Butt Cook time approx. 10 hours (give or take) Smoked at 250-260 until wrapped then 290-300 Injection • 1 cup apple Juice/cider • 1 cup water • 1/2 cup brown sugar • 1/2 cup kosher salt...

Got a great price on a 10lb pork shoulder and decided I was going to make some pulled pork for the first time in a while. Couldn't decide between recipes so I ended up combining elements of three different ones. Injection from one recipe, brined/marinated it using another, pulled the mop from...

I made ribs twice, whole chicken and some steaks. All had various problems from under cooked (tough) to too much smoke wood, to over cooking the steaks. It was a comedy of errors and a bunch of rookie mistakes I haven't made in years. I guess we all go through a rough patch, but I'm glad...