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Yep, after a while the white smoke disappears but you'll still get some residual smoke that's very hard to see. At this point it gets down to how much smoke flavor you want/like on meat. You can add more or leave it as is. If this is your 1st go at butts, I'd suggest not adding more wood and...

Troy, My answer to you is; it depends. If you're competing, then you might try the margarine trick as it is implied that it delivers positive results. Judges at comps look for different flavor profiles than you or I may like. In comps it's about winning; not necessarily what tastes good to...

Welcome John, I haven't personally smoked wild hog, but have eaten it several times. Last summer I had ribs and they were lean but tasty. I would imagine you could treat it just like commercial pork except keeping in mind the leaness. The lack of fat will make it easier to over cook the meat...

Aaron, I would base your decision on how your latest salami turned out. Personally I would use butt as I think it would produce better flavor. The loin is much more lean, but with less fat comes less flavor IMO. True there is less waste with a loin, however with salami and other sausages...

Brian, I'd suggest starting with a little WD-30 to loosen it. Spray a little on the inside and outside of the rivet and then work the vent holding both tabs. A real stuck vent will cause the tabs to bend some if you're not careful. That should loosen it. Then you need to add a little oil to...

Jerry, I prefer the lower temp (like 250) for butts. I find that the longer lower temps do a better job rendering the fat out of the meat. Paul

Thank you Chris for your post on beef ribs this month. I had written off beef ribs from my repertoire as I considered them too lean and tough. Your post inspired me to try beef ribs again. With my own rub I smoked some beef ribs over oak and hickory and they came out great! So to any of...

Some of the recipes I've read go overboard with ingredients. I may grind black pepper on the meat right before putting it on the smoker, but generally try to keep things simple. I did use apple wood on that last batch. I made a second batch about 1 week ago following the same recipe but it...

It depends on how much sugar you use in your marinade (assuming you are marinating). I made a real good batch of jerky earlier this month using a brisket flat. What I put in it was low sodium soy sauce, worcestershire sauce and a little bit of steak sauce. The steak sauce had some sugar in it...

When I make jerky, my biggest challenge is holding the temp down. How low can you hold your temp with an ATC? Will it hold in the 150-170 range? Any higher and jerky starts to cook as opposed to dehydrating. I don't own an ATC but am considering getting one. Thanks, Paul

Very slick! Paul

Welcome Laura! You can use the CI grates just like the standard ones. For searing purposes, the CI grates need to pre-heat longer than standard issue if that's important to you. The only thing I consider with salmon is to not over-cook it. I was taught that if you let salmon cook to the...

Yep, they were just overcooked. Try testing them sooner with either a probe or pulling two bones apart. A probe should go right in without resistence. Keep in mind that foiling speeds up the cooking process. Don't concentrate on time or temp. The meat is done when it is tender. Paul

Grilling on cedar planks is very common and works well especially with salmon. When grilling on planks, you only char the wood slightly if at all as opposed to burning a chunck of wood for smoking purposes. Perhaps there are those that use cedar and I'm sure it will impart a distinctive aroma...

Natan, From your options, I'd use the oak and use it sparingly. Chicken doesn't need very much smoke and like fish can be easily over-smoked. I'm not familiar with Macuilis. In my part of Texas, chicken is quite often cooked with pecan wood. Pecan is in the hickory family but not as strong...

I think of the Romano bean as an Italian green bean, somewhat flat as opposed to the rounder green bean. I've eaten them pods and all. Are you buying the beans dried and out of the pods? I don't think you'd get the same results substituting the Romano for a pinto if you're thinking of...

Len, I have a similar size Globe slicer. I essentially do what your linked article says except I don't use any bleach as bleach (chlorine) will stain the metal (SS) plus it's a pretty strong chemical. I use hot soap and water, remove the carriage assembly (part that moves back and forth)...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I need extra large size and nothing flimsy like some of the .4mil stuff I've seen; but I don't know whether food handling is OK for vinyl, latex, or nitrile gloves...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I think I may need to add sweetness in one way or another </div></BLOCKQUOTE> One option is to mix your dry ingredients into a juice or water/juice base. Many jerky...

IMO the construction and durability of the Yeti is superior to Coleman by far. Can't tell you how many hinges and latches I've gone through with Colemans. I'd venture to guess that the Yeti could be dropped out of a pick up going 70 mph and it would hold together. It really depends on your...