I smoked a 5 pound prime rib yesterday and took some pictures with my new T2i.. just thought I would share the love;-) A cut was made down next to the ribs.. then it’s all tied up with butchers twine. I would normally do this myself.. but yesterday the butcher asked me if I wanted…
Smoking Meat Forums RSS
- Propane vs electric dilemma May 19, 2012" So,,,, lets see what you got?" […]Schmitzmoke
- Smoked Mixed Nuts May 19, 2012" I miss this the first time around. These look great! Pecans and Cashews are my fav...." […]Chef JimmyJ
- Masterbuilt XL mods May 19, 2012" Here's a pic, If you look close, you can see the silicone bead,,, " […]Schmitzmoke
- Smoker/firebox issues May 19, 2012" I read the link and excellent info I plan to use more frequently if all goes well..." […]Sinisterone99
- OMG Apple May 19, 2012" I have always used Mesquite and Hickory when I would smoke (or try to) using my..." […]TimetoSmoke
- Final Smoked Salmon with recipe, instructions, and Qview May 19, 2012" trying this one this today thanks for all the hard work " […]yount
- Hello from Central Florida! May 19, 2012" Hello, my name is Dave and live in Apopka, Florida which is just northwest of..." […]dvdslw
- djalberico May 19, 2012"Changed: Location" […]djalberico
- dvdslw May 19, 2012"Changed: Location" […]dvdslw
- Smoked Mixed Nuts May 19, 2012" Waaay Cool Pops! Oily nuts like pecans, peanuts or walnuts, seem to take on smoke..." […]TJohnson
- Propane vs electric dilemma May 19, 2012
Category Archives: Smoking Meat
Build a Fire Upside Down
I just have to write a quick article on building a fire in the smoker as I have always subscribed to the boy scout version.. you know the small stuff on the bottom in a tee pee fashion, then slightly larger stuff on top of that and once it gets going you throw on some…
Smoked Turkey Legs
Smoked Turkey Legs This recipe includes both brining and smoking the turkey legs. The brining process is very important and I highly recommend that you do it. Don’t let the unfamiliar word scare you. It is simply a solution of salt and other flavoring that the turkey legs soak in for a few hours causing…
Using a Thermometer When Smoking Meat
To check temperature with any smoker I recommend a good Thermometer. The ones I have learned to love are the digital meat thermometers with a probe and a 3 foot metal cable. They run around 15 dollars but are worth their weight in gold in my opinion. You can push the probe into the thickest…
Smoking Meat Terminology
Charcoal: chunks of fuel that normally comes in 2 different types, briquette and lump. Lump charcoal: Real hardwood burned down to odd shaped chunks in a controlled environment. This type of charcoal burns hotter and cleaner than any other charcoal and unlike briquettes is free of additives. Water Pan: A pan for holding water in…
How often Do You Add Wood Chips?
How often do you you add more chips or chunks when you are smoking meat? First off, this is only for those of you who are NOT using a “stick burner” or a smoker that only takes actual sticks or splits of wood. Many new meat smokers do not understand the “full” concept of smoking…..
Start a Fire In A Horizontal Offset Smoker
How to start a fire in a horizontal offset smoker or any smoker for that matter is something that many folks struggle with and I must tell you that I am no expert by any means. I can cheat and use the liquid firestarter or use a weedburner but to really start a fire with…
Red Tint in Smoked Meat
I had an email recently from a fellow complaining that there was always a red tint to smoked meat that he cooked.. sausage in particular. This got me to thinking that there may be many out there who really do not know what this is and why. I can certainly understand how this could be…
Smoked Meatloaf Recipe
My smoked meatloaf recipe is to die for and if you have not tried it then you are definitely missing out on one of the finer things in life. You would never believe how many folks email me every week and tell me that they will NEVER eat another oven baked meatloaf again. Well, I…
Keep Smoked Meat Warm For Hours
Many of you have asked me how to keep smoked meat warm once it is done cooking and many times this is also in reference to needing to transport the smoked meat to a different location and you do not want it to cool down over the 2 hour drive time or whatever the distance/time…
