The Smoking Meat FAQ
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. Basics [...]
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. Basics [...]
Q: I have some pecan I would like to smoke with, how long do you let it "season" b4 using it? A: Pecan is an excellent wood.. I like to [...]
Q: i am looking to smoke a pork shoulder picnic roast for the first time. It will be smoked in a smoker with an offset firebox. It weighs about 5 [...]
These are actual questions I have received from web visitors via email and my answers back to them: Q: Jeff, I have a square box smoker (Brinkman) with the smoker box [...]
Q: We got our smoker for Thanksgiving (Cabella propane) and love it, but both times we've cooked chicken/turkey, the skin is inedible. Like leather. The meat is great - we've brined it [...]
Q: Thanks for the continued effort Jeff! Love this stuff.... I have some meat related questions but they're actually pre-smoking questions, preparation really. Hopefully you'll have an idea or a [...]
Q: How would i smoke a venison ham? What would make it outstanding? Thanks A: I have not smoked a venison ham.. I have smoked other venison and with great results. I [...]
These are actual questions I have received from web visitors via email and my answers back to them: Q: please help me with smoking a whole chicken. I`ve tried things [...]
Q: Sir, Do you have a best guess on how long a 8-10 lbs brisket at 200-225 will take to get done. I was thinking about 1 hour per pound. [...]
Q: Could you give me a good place to buy wood CHUNKS for smoking.I would like to try different types.Hickory and Mesquite is all I have found in chunks.Thanks A: [...]