Hi Folks, This one I have never seen or heard of before. Anyone out there know of it? There are some pretty interesting fire pits and grills here too. I sent...

Hi Folks, I am in the market for a new smoker/grill and was considering a Hastybake. I previously owned a K and a Klose, but sold them when I relocated....

I'd like to thank everyone who took the time to respond to my query last week about possibly brining a pork loin. I mixed up the "Fat Man's Brine" that I...

we're about to pour a concrete slab out back and considering constructing some form of masonary/brick grill, rather than rolling out the weber each time. ...

After searching in vain for Jamaican Jerk all over NW Tampa, I dropped into my local Mom and Pop grocery today to pick up a tomato. When I straightened up with...

Steve Wertz wrote: I'm falling behind on my newsgroups but I wanted to wish everyone a Happy Thanksgiving. Granted, my delivery isn't so keen, but I...

I will be smoking a 30 lb Turkey on my K 7, and I like to know what kind of wood I should use. I have access to Cherry, Hickory, Mesquite, Apple, and lots of...

What's the main meat selection at your house for Thanksgiving? I'm doing a smoked leg of pig. Net weight after boning is 11.5 lbs. It's getting a very light...

This crazy cannibal cut off my ass and barbecued it ! He ate it with ketchup ! I don´t believe it ! Now I´m ass-less !

I don't have issues with my turkey being dry. With this in mind is there a reason to brine? This weekend I did a breast that had been coated with a mixture of...

Enjoy a safe and happy holiday. Eat all you can, and watch out for those agents of Mothers Against.... Jack

5) The Humane Slaughter Act requires that an animal be rendered unconscious with one swift application of a stunning device before slaughter. This requirement,...

I will be smoking a couple of Turkey Breasts this Thanksgiving and plan to try brining them overnight as was discussed here last week. I'm also going to smoke...

I'm considering cooking my cornbread/oyster stuffing in the smoker. Any thoughts on this, pro or con? Think it'll come out too smokey? -- Stan

I am new to using the Smokey Mountain Cooker. I have used an old cooker that called for about 10 pounds of charcoal to cook a 12 pound turkey. I put all the...

Hiya folks. I have a 9.75 pound turkey that I spatchcocked(cut out the back bone) and have on my old style big green egg. I have it cooking between 225-250 F...

I received a mailshot through the post from a butcher in Scotland I occasionally buy from. He has an interesting product listed entitled a 3 bird roast (see...

I wish all of you the happiest of Thanksgivings, and don't forget to be truly thankful for what you've got. -- Bill Funk replace "g" with "a"

I guess a o/t question... was asked to cook some Pernil for a party on Saturday.... I guess they all figured since I cook the pork on the smoker all the time I...

Hi I was looking for some injection tips for turkeys. I'm smoking a 17.5 lb turkey that was cavity seasoned with a rosemary rub and stuffed with fruit, onion...

Don't know who posted the link to www.usenet-replayer.com, where you can view an archive of posts to alt.binaries.food. I appreciate the link, since my...

OK, hope you like them. What do you call a cow with 2 shorter legs? Lean Beef What do you call a cow with no legs? Ground beef. And a final one. Though not...

My husband is in a quandry as to the time frame in which to smoke a turkey. He's read BBq Faq's and other posts and everyone says something different. We have...

OK. I no longer remember how many pounds it was/is, but here's what I've done so far: Wet aged for 5 days in the 'frige, then dry aged for 10 more days....

WTF! I connect the regulator to the burner and do the leak test/tightening routine about 6 freakin'times . Anyone got advice on what I could do different to...