Search results

I'm going to order some chunks from Smokinlicious and I see they now sell "charwood." It's expensive and apparently differs from charcoal. (There's an explanation, having to do with a "Japanese direct method.") I have no idea whether there is any difference in taste, but it's possible to buy...

I'm thinking I might try a standing rib roast--prime rib--this Christmas. I usually like experimenting, but this will be one very expensive piece of meat (with guests coming over), so I want to try to get it right the first time. It's interesting to me that there are so many different angles...

It turns out that when I *carefully* brought my wsm into the garage for the winter after my last smoke in December, I left the top grate out for cleaning ... and it got left out, under the snow, for four months. So it's very rusty. I'll order a new one but I picked up a butt this afternoon and...

After dozens of butts and ribs and roasts I tried my first real brisket ... with decent results but a couple questions as well. The brisket itself was huge, at least 18lbs, and I had a series of adventures trying to launch the project. I had planned a midnight smoke but we got a big wind storm...

Just got a brisket sent from Snake River; looks nice but is big. I don't have a scale but i'm guessing 16-20 lbs. (The UPS box weighed 28.) I'm hoping that once it thaws and is out of the cryo it will shift from being long and flat to shorter/rounder. But if it doesn't shape shift, it won't...

I'm going to order a brisket from Snake River this week and I'm curious about their kurobuta pork collar, which they also refer to as a "petite butt." I talked to Kim at Snake River who explained to me that their butchering (Japanese style?) produces different cuts than US butchers. I don't...

I've been interested in the recent discussion of wagyu beef and thought I'd generalize the question, since none of the threads that I've found directly address my questin. There are no consistently available sources of high-quality (prime, heritage, wagyu) farm-raised pork or beef near me. I...

Just put on some ribs to cook for the day so I've got some time to relax and think BBQ. Here's a question. Once or twice a year I go out on the web and look at high-end pits, the kind with the offset fireboxes made by David Klose, Pitts and Spitts, etc. Even the small ones for "family" use...

I know people out here love the food sealers for leftover BBQ, but i'm wondering how they do with other things. (I'm looking at the foodvac or food saver style--not the more expensive "chamber" sealers.) I've read that they don't work well with liquids and I'm wondering specifically about...

I'm looking for a reliable and durable foodsaver/vacuum sealer. I've read a lot of discussion of the Foodsavers with most of them positive but quite a few frustrated. And it looks like there has been some speculation that the newer models are less reliable. I've seen only one reference out...

I'm doing this season's first smoke tomorrow night--2 butts, bone-in, overnight. We're eating at 6:00pm so the timing is a little tricky; I'll probably put them on sometime after midnight. I've never done beans in the smoker but I'd like to try. People seem to rave about Barbie's Down South...

There's an interesting opinion piece today in the New York Times (on line) basically questioning the logic of free-range pork. My guess is that there are many sides to this discussion--but I'm not writing to raise questions about animal ethics. The author cites a study that shows that...

Hi everyone, I know that proper cleaning methods and ethics come up fairly regularly, but I can't find the answer to my specific question--so here goes. I'm doing my first turkey tomorrow and this morning I thought I'd better make sure the smoker was ready to go. ... And *apparently* I must...

I'm sorry if this has been covered often, but: It looks like many recipes call for 5-7 chunks of smoke wood, which makes sense. But even using the minion method those chunks seem to burn out well before the cooking is done, especially with a 15+ hour butt. So, do you all add more chunks (say...