smoking

Hello folks, I was wondering what the internal temperature should be for a well-done rack of lamb. Some at home like their meat well-done (absolutely no pink in the middle). My plan is to smoke the chops (from Costco) @ 250 until mine hit 115-120 and sear them and pull them off at 135 IT. What...

Good morning everyone. I love to read and love to cook (duh). I got some great BBQ books for Father's Day, and now I'm looking for a few more to get me through the summer. I am looking for books strictly about smoking (recipes, techniques, etc)., not grilling i.e. Weber-centric. Any...

Love the way these turned out on the smoker plus it's easy. https://youtu.be/JUNc2pWyv-4

Looks like the last big discussion of charcoal ended in 2014 and included a lot of lump coal. How about a 2020 poll for briquettes only? I'm sure I left off someone's favorite and I do apologize if I do. So many to choose from. Like 27 different kinds of Kingsford...

https://youtu.be/hvLrdmLpMa8 Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker Ingredients: Beef Rib (The thicker the better) Brine Brine: 3 Tbsp Salt 1/3 Cup Sugar 2 Tbsp Pepper 2 Tsp Paprika 1 Tsp Pink Salt Method: Thoroughly mix all ingredients for the brine. Remove bones from the...

https://youtu.be/oqvA7bSErf4 Pig Heads Ingredients: Pig Heads Yellow Mustard Bad Byrons Butt Rub Method: Rub both ingredients (proportions to taste) on the pigs heads. I set in the fridge over night but that is not necessary. Set smoker / grill to 250°F ~ 300°F. Cook around 6 hours or...

Smoking ribs today (happy 4th of July) and using this probe. I've been pleased with it so far. Checked it for accuracy and the ambient temperature probes registered 212 degrees in boiling water. 👍 The unit's been working like a champ all day (Bluetooth, etc.). Problem now is the display...

Morning all, coming up on 5am here on the east coast and I'm about 6 hours into a cook of 2 beautiful pork butts totaling around 18lb. Temps are great, smoke is great, basically everything is running right except that I'm running low on charcoal. I'm smoking on the tried and true weber kettle...

I have been asked to smoke some venison for a wife's friend. The problem is I have never smoked venison before. Needless to say, I have some questions. Which parts of the deer are best to smoke? Which type of wood would you recommend? What type of rubs go best with venison? (Salt and pepper...

In an attempt to master the smoking technique I encourage myself to make a boston butt. The only tool I have is a Weber Master-Touch 22in Charcoal Grill that my wife gave me as a gift last Christmas. So here's my adventure... + Started a night before and rubbed two boston butts with a Weber Dry...

After 8 hours cooking at 225, no crutching, and resting for 1 hour before slicing, here are pictures of the ribs seasoned, at 4hrs, and 7hrs into the cook, sliced after resting and showing the smoke ring. #BBQ #ribs #beef

Good afternoon Brethren, I got a green light to start a thread about my team, Axe-Men BBQ, looking for additional sponsors for next season. We are a team based out of the northwest suburbs of Chicago. We just finished our first year doing competitions, and after doing 6 contests, we already...

Thank you again for having a great site to promote BBQ. We gave you a nice shout-out on our blog. Please let us know if there is anything we can ever do to help! http://axemenbbq.com/2015/12/14/axe-men-bbq-now-part-of-the-bbq-brethren/ MH Axe-Men BBQ

How many of you teams participate in the other categories at some of these comps? Dessert, side dish, or any other one for that matter. Any strategy involved in these? I just tried the dessert category at Lambs Farm in Illinois and ended up in second place.

Hey guys! I'm new and VERY happy to be here! I've been BBQ'ing for a long time, and smokin' for about as long. I've always been a fan of a vertical 55 gallon drum smoker. Over the years I've gone from straight barrel to modified versions and I'm currently on my latest and greatest...

Hey guys! I'm new and VERY happy to be here! I've been BBQ'ing for a long time, and smokin' for about as long. I've always been a fan of a vertical 55 gallon drum smoker. Over the years I've gone from straight barrel to modified versions and I'm currently on my latest and greatest version...

Hello fellow Brethren, I have been a weekend warrior for 15 years and part time cook for a bbq competition team for a little over a year. I have a patent pending, game changing product/tool that I invented and we are one week from going “live” with the product. It will blow your minds as there...

So I bought my Dad a 18" AMNTS for Christmas and we are looking to do our first cold smoke tomorrow. I have done a little amateur hot smoking but this will be the first cold smoke for both of us (his first smoke ever.) We are planning to do eggs (hen and quail,) sausages, cheese, and nuts with...

I'm going to try to smoke (weather permitting) some boneless, skinless chicken breasts. I have about 8 that I stuck in a brine for about 24 hours(I know this is excessive for the cut, but I am still experimenting). My question to you is, in the brine I threw in some cored, sliced apples. Should...