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I haven't got the price on the Pecan but I hope to have a price by tomorrow after I get home from work. I buy a 5 blend hickory mix from for $12.00 for a 40lb bag. Its more like saw dust reason being I am useing Smokey Mountain Big Block Propane fired smoker. I found that this works the best...

I am currently working on ordering me some pecan wood chips. I was informed that they maybe a little exspensive. What i was wondering if those who have used pecan wood for smoking. What they liked about it? Is it a stronger smoke flavor then hickory or other types? Even what you may have...

From what I have read in back treads. If ya want to read more go to Pork threads and go to 2nd page. But in a nut shell. Smoke for about 3 hours at 160 until meat reaches 142 degrees. Remove and cool down with ice water until it gets to 110 degrees. I also read somewhere that useing 6 to 8...

I was going to try this method once cause of cook getting done early. Lining my cooler with towels on the bottom and on top. Then laying a heating pad over top of that on low. Leave my meat probe in so I could monitor the the temp. I havent tried it yet but maybe you could be a good test...

I had read an article somewhere about raw looking chicken. It stated because some birds have been given quick enhanceing growth what ever. The bones of the chickens was not as hard. In turn which when cooking they seem to leak blood. Thus giving them a raw look. Maybe even a under cook...

I have a kit for doing bratwurst and here is a run of the directions. When ready to smoke, remove sausage from the refridgerator and let stand at room tempature for 2 hours. DO NOT SMOKE ICE COLD SAUSAGES. Cook in smokehouse to an internal tempature of 156 degrees Fahrenheit by doing the...

Well its 5:30 am. The temps are doing good. The meat is at 170 so looking to pull in a couple hours to rest, everything right on schedule, going back to bed. lol

Must be a butt night. I am starting a 10lb'er at midnight. Its a crisp cold night here in Michigan also. I am planning on serving at 2pm Sunday. Going to go with a cook temp of 240 to 250 over night. Would include pics but seems my oldest Son has decided to take my camera for the night...

A little additive I add to my Potatoe Salads is Kraft Whipped Horseradish sauce. I toss in a couple spoonsful just to give a hint of taste. Not to over power and then I tell my guest its an old family secret. To watch them try and figure out what it is something to die for. Its has to be in...

I bought a deydrator from Wal Mart with a blower motor on it for around $40. It will come with 4 trays for drying and you can add up to 8 more trays. I ordered 4 more to go with mine. I have done up to all 8 trays at one time. I usually can get a pound a meat to a tray. The highest setting...

Phil when I have my deer processed I ask the butcher to leave me some choice meat like about 10lbs. Then I can cut them to my likeing and make sure I get all the tallow off the meat. I will use round steak or if a roast looks well enough. Heres is my recipe also. you can use anywhere from 5...

I do jerky 2 ways. I use my smoker for the first 2 hours to give it smoke. I have the Great Outdoors Smokey MOuntain Big Block propane fired. Then I finish off in food dehydrater. I always had trouble with overdrying when doing it comepletely in my smoker. I have a dehydrater that has a...

Went to a butcher shop where they do there own slaughtering. Wanted $5 a lb for brisket and had there corn beef in the display case for $3.50 a lb. go figure.

Iam cooking nothing, I got a mandatory inventory to do saturday. Can you beleive them, opening day of Bow season, Michigan & Michigan State game, plus our local hunters roundup. So today only I will be smokeing and making there life miserable for a change. For those who can have a great day...

Jerry you can also try Sam's Club or even a Walmart Super Center. The new one the opened in Sandusky, MI. is trying to get them in and he quoted me around $1.38 lb from what he seen in the other stores he has worked at.

Can't remember where I seen this but someone wrote in that they used 4 pieces of charcoal, layed them on top of there wood chips. It maintained just a little over 100 degrees if my memory serves me right. I would try this and do a short dry run an see what happens. Maybe even 6 pieces of...

Rita scroll back to K Kruger post and connect to that link. Then sign up for there email specials or monthly specials. I order alot from them but I order big orders so to cut the cost of shipping down. I use a lot of there products. I look forward to see what there monthly specials will be...

Gee I did my very simple. EVOO with a little sea salt. No husk and just grilled them next to my burgers or steaks. My wife and friends decided this is how they like em now. You could add some other flavoring of your choice. Just experiment and play with it. Remember there aren't any bad...

The safest rule of thumb I feel is that each cook will be different. Now I have a propane smoker but that shouldn't really make that much difference. Over Labor Day I did a 11.5 lb Pork butt and it was out of the smoker in 11 hours at 230 degrees. I was figureing 1 1/2 hours per lb. Foiled...

I would stay away from any Polder products. Go to Amazon.com and look at the user reveiws. You will be hard pressed to find a good reveiw. I have a weber wireless theremometer but it has preset degrees so the highest you can acheive is 180 before the alarm kicks in. So for higher temps I just...