These are actual emails I have received from web visitors on various subjects related to smoking meat.
Simply click on the one that interests you to go to the specific page.
More to come.. keep checking back.
Hi Jeff,i just joined and i think your site is great,plenty of helpful things here.I haven't got my smoker yet but I'm getting there,I'm getting an electric smoker and it can fit about 6 racks of pork ribs,so I'm going to need some help from you.I had a look at some of the ribs you had smoked with the rub,looks great but im a little curious.Our butchery sells smoked spare ribs that doesn't have any kind of rub on it but it's very smoky and tastes great,this is the kind of thing I'd like to make,how do they do that?
Another thing i didn't find anywhere on the site (could just be me not looking properly),is the thawing of lets say racks of spare ribs and smoking,what process should one follow cause i read that the results are not the same as when using fresh pork ribs?My point is,I'm going to be getting frozen spare ribs and i need to know the process from taking them out the freezer to taking them out the smoker,a tall order i know but I need help with this to get good results. Many thanks.
Hey Jeff, I have found the best dessert to smoke. While smoking a turkey breast with pecan wood, I put in a pecan pie for about 20 minutes and it comes out fabulous. Try it.
Hi Jeff, will you share with us what your
favorite off-set smoker is and what makes it better that other ones you have used.
does brining in a metal container matter? e.g. stainless steel?
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