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When it comes to smokimg I would have to agree... ron

Hello all, Getting ready to do some venison jerky for the first time. I've found some good info on this forum. Going to go with 'Randy's' recipe's, except I'll be using venison. This should be ok right? Also, would it be easier to do on an electric or propane smoker? Will there be a...

Well I thought it came out pretty darn good! Had excellent bark. Man that bark is good stuff! I now see why the bark is so craved! Had a good smoke ring throughout, excellent smoke flaver(I used hickory). Now, I just had brisket for the first time(that I can remember anyway) at Famous Daves...

Well I just did my first briket. Haven't tasted it yet as its resting. If it came out alright I'll be a little surprised. I bought it two Saturday's ago and it sat in the fridge for a week , wrapped in its cryovac packaging. A week later on Sunday(two days ago)I rubbed it with the BBQ Bible...

Shawn, your supposed to use a canister when you marinade! Just leave the marinade about an inch below the canister top and you won't have that problem. I'm not sure if all foodsaver's come with the hose attatchment for vaccuum packing canisters tho. If you don't have that option on your...

I prefer cobs to any smokewood I've tried for salmon. Don't get me wrong, the smokewood salmon comes out great, there's just something about using a cob for salmon. Don't know about them drying out or getting mouldy, all I do is go hit a farmers field up after they clear a field and just leave...

just curious is all. I'm actually trying it out right now, but I don't have a control group, lol. Just doing some chicken breasts marinated in lawry's herb & garlic 30 minute marinade... ron

So I pulled the foiled butts, tossed them in a cooler with some towels, and headed out the door. We got back 7 hours later(yes, 7 hours) and the butts ranged from 150* to 180*. Still too hot to touch! We pulled, covered with suran wrap and put into fridge. Taste was excellent all around, but...

well these things just don't want to get up to temp. I finally pulled them, foiled them and put them back on. Raised the temp to about 280*. Normally I'm not in a hurry, but we have a prior engagement tonight. Thats why I started them yesterday around 8:30pm. Figured it would give me plenty...

Butts are still going, and going, and going....temps are climbing tho, in the 170*'s now..17 hours and counting... Ron

Thanks Paul. I've only done them one time before and it took 20 hours. That was mostly due to my being a rookie. They came out great tho! Current butts are in the plateau stage now, hanging at 150* for eons it seems. Lid temps right at 250*. ron

you can get killer salmon here , but you'll pay for it! ron

Tim, I just did leg quarters via Keri C's Turbo Chicken. You can find this 'recipe' under Poultry Recipe's on this site. Just scroll down to the subject 'Keri's Turbo Chicken'. It came out great. One thing I would change if I did it again tho would be to add less smoke wood. I put on...

They've been on since 8:30 last night. I checked them here and there until 1am before I went to sleep. Woke up at 4am(no alarm, just woke up) temp was at about 210*. Took off middle cooking section and stirred coals, temp shot up to 245*. Tried to go back to sleep but couldn't(I work the...

I got no idea buuuuuuuuuutttt....I would guess that local BBQ joints are using some type of thermostatically controlled commercial smoker. Once you have your "menu", you can train anyone to prepare it. I'm sure BBQ joints get there meat just the way they need it, slap their signature rub on...

well I got 4 butts on. I rubbed two with Dizzy Pig coarse bbq rub and left the other two plain. Curious to see how the plain ones come out. I don't plan on turning, rotating, basting or anything till they are done. I'm lazy. We'll see what happens!! ron

Any in this area know where to get a variety of smokewood? Besides hickory and Mesquite all I can get around here is apple. I know many use an online source, that would be fine too. Thanks, Ron Ps. I know some members use those wood pellets. How do they compare to chunks? Do they do as...

Is it neccessary to marinate the butts overnight with a rub? I just picked up the butts today and want to get them going by tonight. I have a bunch of Dizzy Pig rubs(haven't used them yet) or I could make one up per someones recipe I guess. Any ideas? I will be doing my first brisket...

No way I could buy one of these things. I love weber products but this one just seems waaaay to over priced. I can see having a gas fireplace inside the house,(still not for me tho) but no way using one outside the house. Real fire is the only way to go. Nothing like wearing the same shirt...

Thanks for your help everyone. Ron