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I have a 14lb. box of chunked and seasoned maple ready to use up for grabs. When our tree was taken down 2 years ago I took more than I can reasonably use. I am unloading the extra. Email me at jeffyr@verizon.net if you are interested in picking it up in Bergen County or the Newark area. jeff

Hi all, I have about a dozen skirts that I save from the past couple of spare rib cooks that I was going to cook today. Last time I did the skirts alone they were a little dry and chewy. Any suggestions for cooking the skirts or secrets to share would be appreciated. Thanks ! Jeff

I have read that cedar is bad for smoking, although I have used it many times for Salmon. I came across these cedar wraps that are for fish, meat, poultry, and fruit. Can anyone tell me why is it okay to use these, or to cook Salmon on a smoking cedar plank, but not use the wood in the smoker ...

So I want to try this chuck roll for this high holy day (second anual smoke day) and went to BJ's to get the slab. They had what was labeled "Beef Chuck Underblade; Pot Roast Boneless". I asked the butched and he said that he had not heard of chuck roll but when I said it was the shoulder he...

At least new to me. I was looking for cedar planks for salmon,but found this wood source. They have a pretty good variety of woods and planks from pellets to chips to planks to logs. http://www.barbecuewood.com/StoreFront.bok Look at the left side and click on "30-50% discounted products"...

This may be off topic, but it is in reference to a website that deals directly with BBQ and only BBQ. This link is for a man I had the pleasure of meeting a couple of months ago when he was starting his BBQ project. I met him briefly through work and we discussed technical issues with...

I gave my second brisket a try yesterday. All I could get was a flat, 4.15 lbs. with a fat cap on 1/2. I rubbed it with Dallas Dandy rub (Smoke & Spice) and layed thin cuts of pork fat over the entire pice while cooking under a picnic. Went on at 6am. The temp probe was in the pork on the...

This plateau is gonna kill me. I put an 8.5 lb picnic on last night at 9pm. Holding steady at 235 I turned in and woke to the temps at 252 with the pork at 160 at 2am. I closed the vents abit and went to bed. at 6am the temps were 210,pork was at 158. by 12 noon the temp of the meat was...

Tomorrow night I am throwing on an 8lb picnic to have on Tuesday for dinner. On Tuesday morning I will be putting a brisket flat on the bottom to be done near the same time (as near as I can get it ). I was trimming the skin off the picnic tonight and there was about 3/4 inch of white fat on...

Hi everyone, I was at the store and for whatever reason came home with a 4lb bottom round and am now at a loss for ways to cook it. I have read it is a leaner cut that will dry and toughen if cooked too long. So if I marinate and cooke until 155* or so will it slice and be tender ? How...

Don't let your Meat Loaf This weekend I didn't have much time but still wanted the taste of a smoke, so after coming across a recipe in Smoke & Spice for "Aint Moma's Meatloaf" I decided to give it a shot. It turned out great. 1 TBSP. veg. oil 1/2 cup minced onion, saute until soft 1/2...

Does anybody use flavor injestors ? I got 1 as a fathers day gift and have read a little about them. While I am on the subject I saw an infomertial and it was for a Ronco product that injests solid items into the meat. You can inject garlic cloves, sundried tomatoes, olives, etc and when you...

I just wanted to post a quick note about Maverick. I purchased my smoker a few weeks ago and after reading the comments on this board about the Maverick ET-73 I decided this was the way to go since I could check my temps at bedside when cooking overnight. The thermometer was callibrated fine...