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Stopped at a local butcher / smokehouse yesterday to pick up some hog casings for chicken sausage this weekend and got talking to the owner about curing. Told him I was thinking of trying a whole muscle or a salami for my first try but needed a larger casing. He gave me two beef bungs for...

I am starting to get into sausage making and up to this point I have only made kielbasa...Along with fresh sausages I also want to dry cure. I have a kegerator that is holding temp at 60-65 degrees and 70% humidity so I think Im good there. Do I need to rig a fermentation chamber and also how...

Im cooking 5 pork butts and they need to be done around 3 pm tomorrow. Im using my 3 tier system so they all will be on together. Any ideas how long? Im thinking if I put them on around 10 tonight they will be done around 3 tomorrow.

Ive agreed to cook for a fire chiefs dinner. There will be 30 fire department chiefs attending. The menu is pulled pork sandwiches, cole slaw and corn bread. Ive got the amount of corn bread and am figuring 3 heads of cabbage for the slaw, does that sound right? What would everyone say is...

Okay, here it goes. I have been Q'ing on a WSM for almost 8 years now with absolutely incredible results. Ive invested in the pitmaster which is a phenominal gadget which I recommend to anyone for long cooks. My Webshots account still gets about 800 views a month with my big three tier cook...

A friend is getting married next week and tomorrow night is his stag. The caterer bailed out tuesday morning so I get a call telling me Im cooking for 50 guys. For whatever reason it didnt phase me at all. Went to the slaughter house and grabbed 85 lbs of boston butt then headed to the...

I made this quite a while ago and cant find my recipe. I did a search but his personal web page is gone. Can anyone help?

I couldnt wait till saturday and since I got the pitminder this week and the thermapen came in yesterday I figured Id finish the bacon in time for Easter breakfast. This cook was going to be the test for the guru. We had winds gusting between 40-50 mph and normally I would have called off the...

I just got the pitminder in yesterday and am planning on smoking the tupelo honey ham that Ive had curing. Looking ahead for possible issues Ive noticed that in the past, without a guru, using the et-73 probes going under the lid has caused smoke to escape from between the lid and main body...

A few years ago the wife and I made a few rings of kielbasa for easter. Since the kids came along I let it go by the wayside. About a week ago I got it into my head that I wanted to make it an easter tradition to make kielbasa with the kids so I took a half day and headed to the slaughter...

Im not sure if this is the correct section for this post so I will leave it up to Chris. On another site there is a lot of talk about cold smoking. While many of us here dont use this method often when we do it can really be a pain. This contraption looks as though it works quite well and...

Ive been posting about corned beef and put on a 5lb flat with Chris' rub. I soaked it for an hour before putting on the rub and onto the smoker. Having lost patience I pulled the flat off after 7 hours and at a temp of 160. Having wrapped it and put it in a cooler for two hours I just had a...

SInce its almost St. Patty's day corned beef is available rather cheaply. I was wondering how long you think those prepackaged beef flats will last in the fridge or can I freeze them for later. They are in a brine bath so Im thinking pretty long. Anyone have any info?

After reading all the posts and debating between the pitminder and digiqII I ended up ordering the Pitminder. I just purchased another ET-73 (this is the third one) and figured I wouldnt use or need the extras on the Digiq. The only nice feature I would have liked was the automatic shutoff...

I found a recipe for Neeley's rub and sauce this week and figured Id give it a shot. The results were actually very good. Two racks took 6 hours exactly with a few issues along the way. It poured last night and no sooner did I get the meat on the smoker and it started pouring again. Thinking...

Figure this one out. Im up in the air about which model to get...any advice would be appreciated. I have an et-73 so unless the ramp mode is going to be used heavily its probably not worth the price. But in looking at the website and prices something doesnt seem right. If you look at the...

I got a great deal on nice meaty beef ribs but they are all cut individually. Ive never cooked ribs that werent in rack form before. Anyone know how long they will take to smoke? I assume it will take less time since its not a whole rack.

Wanted a good side & snack and tried these. Peel and cut the potatoes into about 1/4 inch slices. Toss with EVOO and lightly dust with favorite rub. I used my pork rub since its a bit sweeter than the chicken or beef rubs. Then grate a little bit of nutmeg on the slices and throw on the...

Just sitting here and wondering what everyone is up to today and what they are cooking. As for me its 4 racks of really nice beef ribs dusted with my rub. Its rainy and dreary here today so the WSM is taking its sweet time to get to temp. Put everything on around 11 and now at 1:20 its...

I had a pork loin sitting in the freezer so I mixed up a batch of brine from the Dizzy Pig website minus the juniper berries and their rub. I injected the loin and its been in the brine for a week now. Im planning on smoking it up tomorrow but would like some comments. They say to smoke it at...