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How long do you think that it is safe to hold a properly chilled smoked turkey in the refrigerator? I am planing on cooking the birds (2)Friday morning and 1 will not be eaten until Monday noon; about 3 full days. Is this too long? I usually chill, then place inside an oven bag to hold, but...

I am going to butterfly-smoke 2 turkeys for a fund raiser "silent auction" for next weekend. I want to smoke the birds ahead of time, quick chill and then freeze them to take to the event. My idea is to put the frozen turkeys into oven bags, and provide instructions for thawing, and either...

Taken from Cooks.com, this is super easy, very juicy, and really tasty! 3 Tbsp. EVOO 1 Tbsp. White wine vinegar 2 tsp. Fresh chopped Rosemary 1/2 tsp. Salt 1/4 tsp. Fresh gr. black pepper 2 cloves chopped garlic 2 - 3/4# Pork tenderloins...

I used this on 2 enhanced birds that I smoked with Pecan & Apple wood for a church diner. I used Larry Wolfe's pulled turkey method, served it fron an electric roaster, and they were great. 1 Cup Homemade chicken or turkey broth, unsalted chicken broth, apple cider, or apple juice...

I've got a brined 14#'er on now that we are going to serve tomorrow, cold, along with pulled pork. The question is, should I slice while warm tonight, and then chill overnight or,chill whole and slice tomorrow. Time wise I can do either. Any ideas would be greatly appriciated! Thanks.

I need to cook up a bunch of bacon for a church breakfast. We are also doing sausage links, which I'll smoke, but I was wondering if you think that I could drape the slices of bacon over the grates? This would let the strips "hang" from the grates. I can rig up a 3rd. grate to increase capacity...

Next weekend I will be smoking 6, 8-9.5# butts. I have done 6 before - 3 to a grate, on their sides. Now, I have a 2nd. bottom grate that can be attached to give me 3 cooking levels. Do you think that it would be better to use 2 grates w/ 3 butts each, or stack the 3 grates w/2 butts each? I...

A friend ask me to smoke a pork loin for him for Thanksgiving. I'll be doing the cook the week before, and will cool, wrap and freeze the meat. I found a Marinade reciepe in Mike Mills' Peace, Love & BBQ that I'll try, but I was wondering: can (used) marinade safely be saved, boiled for 5...

I have an 18 1/2" One Touch Silver, and am wanting to do an upgrade to Gold. My question is, "is the air flow thru the bottom vents hampered with the addition of the ash catcher assembly?" I've only cooked a few times on the kettle (craigslist --$5.00), but I like the air control on the Silver...

What is the best way to eat/heat Fatties, say 6 to 8 hours, or even the next day after cooking? I know that they are good cold (to me), but if you are going to serve at work, and want to "do it right", what is the best? Thank you for any advice!

Work prevents a 5-6 hour cook this weekend and I need to smoke 5 racks of spears on Saturday, then heat'em up Sunday evening. Is there any way to do this and still get tender, tasty ribs ?? .. I'm sure that someone can shed some light on this. Thanks so much !!!