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check your yellow pages under the title "masonry." Any of those stores listed should carry them.

Ron, there are many variables in play on every smoke. Different rubs, different amounts of smoke, different cooking temps, different fat to lean ratios, etc. etc. When you are just getting started with the cooker, there is some amount of learning curve that you are going through as well. Even...

You've got a lot of flexibility on cooker temps, but I would do that at about 300. Turkey legs can be used like ham hocks to flavor soups or a pot of beans, so smoke a few extra and freeze them so you can just add one to this or that pot.

If the sockeye salmon is wild and very fresh, try dry curing, then cold smoking it. Sliced thin, served on a bagel with cream cheese, it is absolutely devine. You can go in many directions, but here is a recipe from Charcuterie: 1.5 lbs salmon 125 g salt 50 g dark brown sugar 100 g sugar 1 t...

I think I saw some pork neck at Trader Joe's the other day, but maybe it was somewhere else or maybe I was just dreaming about exotic hog meat.

Welcome to the board and glad to hear it went well for you this time. The first of many good eats to come, I'm sure.

I use the clay saucer in place of water, but I'm not going to claim that it is the best way to get great results. There are many fine folks getting great results with water, sand, piedmont pan or whatever. If you are cooking for a big group I would stick with your usual method so that your...

I would start them about 6 o'clock the night before. I would aim for a temp of around 250. I would get up early around 6:00 AM and check the temp in each one. If you have a slow poke, you can always raise the temp and foil the laggardly one. Temps over 300 won't hurt pork butt, though I'd...

I think it will end up being VERY dry if you smoke it with the ribs. Any chance you have access to a kettle? If so, I would do it there with a half chimney of lit in a charcoal basket on one side with a wood chunk on top and the tenderloin on the other side with some foil underneath to catch...

I've seen that and have tried it. I don't like the idea of raw meat touching air filters that were never intended to be food grade, so instead of air filters, I used my food dryer trays and attached them with bungie cords. It was much quicker than drying in the food dryer, and didn't cook the...

I found an error in my spreadsheet formula. I was off by a factor of ten; in Stogie's recipe, 133 grams (about half a cup) of Tenderquick would be the amount of Nitrite needed for 200 PPM, not 2.5 teaspoons. It is too simplistic to only consider the ratio of nitrite per pound of meat, unless...

By the way, Stogie's recipe has 6 times the amount of Nitrite called for in federal guidelines. If you use his recipe, I would recommend that you cut back on the Morton Tenderquick to just 2.5 teaspoons. One-third of a cup is way too much. Nitrite is toxic in large concentrations.

Here is a marinade I put together tonight for 5 lbs of beef jerky: 1/2 gallon water 100 g salt 70 g brown sugar 1 large ancho chili, stemmed and seeded 2 New Mexico hot chilies, stemmed and seeded 2 T onion powder 4 cloves garlic 2.5 teaspoons pink salt (also known as Prague Powder #1 or curing...

Avoid quick yeast if you want good flavor. Active dry yeast is what you want. Professional bakers typically use moist cake yeast, but that is a little impractical for home bakers unless you bake bread at least several times a week. Edit to add: it is hard to find in small portions...

I don't think one packer is going to get you anywhere close to what you would need. If you have to do brisket for that many people with one cooker, I would look into getting some type of extra grate, either a Big Green Egg grill extender or some type of home brew grate extension. Chris has some...

I sometimes finish thighs direct high heat, but I do about 20-30 seconds for each piece. I would typically smoke roast them to within 3-4 degrees of where I want them to be. I start with one or two pieces and see how long it takes to get just the right amount of color. Once I time it with the...

More than unique ingredient combinations, how about focusing on the absolute highest quality ingredients you can acquire? For example, if you can get some locally-grown organic heirloom tomatoes from a local farmers' market or other source, that would make a big difference in flavor. Maybe...

What is the difference between dry brining and curing? A 48 hour application of salt seems like curing. I assume this will bring a fair amount of moisture to the surface.

I've never had grease-soaked towels. You just have to use the right type of foil and make sure that you have a good seal. I use heavy duty reynolds wrap which is 18" wide.

Diamond Crystal