FAQ

FAQ – Should I Wet Brine or Dry Brine

The Smoking Meat FAQ

FAQ – Using Pecan Wood

FAQ – Smoking Time for a 5 Pound Pork Butt

FAQ – Problem Maintaining Heat in Square Brinkmann Smoker with Side Firebox

FAQ: Problem with Tough, Leathery Chicken and Turkey Skin

FAQ – Information on Making Sausage, Salami and Prosciutto

FAQ – How to Smoke a Venison Ham

FAQ: How to Smoke a Whole Chicken

FAQ – How Long to Smoke a Brisket

FAQ – How to Find Different Barbecue Woods like Apple, Plum, Peach, Pecan, Etc.

FAQ – How to Convert Brinkmann HD Vertical from Charcoal to Electric or Propane