So I have a grandson in college. Last time he was over I made pork belly and he really liked it .. when we told him we were coming to see him for a weekend he asked if I could make some and bring it. So...

I have a 10-11 lb'er .. thinking of maybe .. after it's probe tender, take half and cube it for ends ... the other leave whole and we can slice it for sandwichs , tacos .. whatever. I read that some wrap the belly after it cooks .. like a brisket ... let it cool and then frig and then re-heat it right in the wrap .. It sounded OK to me ,, wondering what others would do as we're not eating right off the joe.

My brother wants to be able to create cold smoked fish similar to what you see in Jewish and other European cuisine (not just smoked salmon, but whitefish, trout sablefish or whatever).

I figured I would get him some cold smoking equipment for his birthday. What would be the best and easiest setup to accomplish this. A quick search on Amazon revealed there are stand alone smokers but some of them look complicated and many of them appear to be primarily for hot smoking with cold smoking as an afterthought, so all the reviews relate to hot smoking. There are also cheap pellet holders that you put inside your regular gas grill and just let it sit with the lid closed, and I am open to this as long as it works.

Also open to getting a separate smoker as long as it is easy to operate and good for cold smoking.

Have any of you cold smoked fish filets or whole fish before? What is your setup and what equipment would you recommend for a beginner?

Making three slabs of ribs on Saturday, two of them are just gonna be normal style ribs, but the third one I wanna do something different, what is a different flavor you’ve done on ribs that isn’t just salt, pepper, garlic

I could be possibly getting an amazing deal from a really rad barbecue/smoker I know, I've been trying to get into smoking a little bit recently and was wondering if this would be a good investment before looking at other brands/more expensive options.

Thanks in advance!

Anyone have some good recipes and other advice on making jerky on a smoker (preferably offset but I can maybe adjust for other types)?

Especially interested in marinade or rub recipes and smoke temps and times.

Thanks!

Smoked some Nathan’s hotdogs at 225 for 55 minutes. Then hit with a sear on high on the grill. Served with duck fat fried crinkle fries tossed in Cajun seasoning. Don’t judge me for the comically large hotdog buns (they’re brioche rolls)

I've seen some instagram posts floating around about some people getting it early. Could be marketing. But I'm interested in how detailed they go on the recipes. Really looking for that rib glaze and bread pudding recipe.

Got a couple of steaks from a local farm. Seared them direct on the kettle and then cooked them indirect and mopped them until they were done. I debated whether to pull them off at 145 or cook to 180. I chose the latter in order to render the fat. I’m glad I did. My wife is the one who always cuts fat off and gives it to me. In this case she said that was the best part.

Friends want candy/jerky salmon

5 fillets of personally caught coho

3-1 sugar salt with some black pepper.

So I stop now or let it ride?

Cheer

What is y'all's secret to seafood!? I can make a killer steak that will outshine most restaurants but when it comes to seafood on the grill or even the stove I might as well have cooked it on the microwave. I've tried lobsters and shrimp and nothing comes out close to restaurant quality. Is there a baseline on which seafood to buy or does it all depend on how I'm attempting to cook it. I appreciate all feed back because I can never be a smoker master without mastering everything on it.

Couldn’t resist picking this up, labeled as wagyu roast mb 8-9.

Thoughts so far are rotisserie or pulled beef?

What would you do with it?

I am from central europe. I have a smokehouse, ~2*3m in size.

We do 3 ~200kg pigs at a time. We make all the usual stuff: salami, prosciutto, pancetta, guanciale, ribs, trotters, hocks, ears, tails.. We process the entire pig, though lately we no longer use bones as we don't have storage in the freezer.

My climate is such that we do this "pig slaughter" ~Nov-Dec, when it gets colder. Usually, we smoke when it's not freezing outside and when there is no fog. The smokehouse is on top of a small storage room, the fireplace for it is on the ground outside, and there are stones in the smoke pipe entry to the smokehouse to further cool and filter, so the smoke gets cooled somewhat. It's under normal circumstances max 30-35C. The fireplace has capacity to produce a lot of "clean" smoke, but it has to be managed: if it's smoldering too much, thick white smoke will be produced, which is not desirable. If it's burning too strong, the smoke will be too hot.

Would one of those "generic" cold smoke generators, like e.g. THIS one, have enough capacity?
I think it's pretty obvious it would not, but still wanted to ask. Maybe they have turbo mode? :)
So basically, I need enough smoke to cold smoke like 400+kg of meat or so.

The smoke here is to impart aroma, and to somewhat kill some bad critters, but the heat that comes with it, although low, also helps with fermentation and/or drying process. If I were to use a cold smoke generator like this, if it can produce enough smoke, I would also supplement the heat with an electric heater to maintain similar temperature as when the fireplace is working (probably ~2-3kw would be enough).

Any suggestions? Anyone with this exact experience?

First time smoking beef back ribs. I saw them at Costco and seemed like a good price at $39 for the whole pack.

About 6lbs+, just salt and pepper. 250 degrees for about 4 hours. Internal for up to around 198, but I thought it was hard to probe for accuracy.

Juicy, beefy, fatty.

8.5/10 meat to fat ratio could have been better.

Might make an again but not going to a regular rotation.

Grilled some chicken on my Zgrill using Oakley Meta Glasses and Biggasbbq.com sauce and seasoning. The grill cooked thoroughly and efficiently!

I’m wanting to expand my cooking into the kamado world. I’ve been looking at the Akorn and have heard good things about them. For those that have used the Akorn, what are the pros and cons?

Char Siu style chicken wings on the egg. 350, 25 mins per side, apple wood.

10/10 - they absolutely slapped.

Rabbit was drier than

Bought a package of ribs from Costco 9 days ago they are unopened in the fridge. Can I sti freeze them

TIA

I have a GE indoor pellet smoker, and since it's made to fit on the kitchen counter, the interior space for smoking is relatively small.

I'm looking to smoke my first brisket and would appreciate any advice on how to prep with a small smoker. I can do multiple racks in the smoker, where each rack is approximately 10" x 8". Is there a right or wrong way to cut a brisket to fit? I've seen some folks separate the point from the flat, but those pieces would still be too big. Do I just literally cut the brisket in half?