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I am having issues with my seafood racks. The plating on the seafood racks that I purchased seems to be corroding making my jerky turn green when I make it. I only use soy sauce, Worcestershire sauce...

Cool, another Louisiana person.

Yes I Agreed

Folks...I don't think it is a matter of pulled, sliced or experience, it is a matter of personal taste. I like pulled pork as well, however sometimes I like pork steaks. I participate in this blog...

Please do interested in looking at them.

Yes, I use my smoker under a cover patio and use a small fan also. I don't know why you couldn't vent the smoker outside. As far opening the dorr you shouldn't have too much if you use a...

scrapit71,

160-170 degrees is a good temperature for cooked pork, this is the temperature that I use. USDA guidelines require that pork be cooked at a minimum tempertaure of 160 degrees. I would...

Yes Billybob, I rarely smoke large cuts of meat or poultry without some sort of injection, this is the only way that you can add flavor though-out the cut of meat. Again this is my opinion, everyone...

DavidJ3d.....I agree with BillyBob, the name of the game is long and low slow heat. This will give you a tender/moist pork shoulder. My experience in smoking is when you smoke/cook at a high...

I would try all three, different woods lend a different flavor. I prefer apple and cherry however it depends on what you are smoking. Apple and cherry lends a subtle/mild flavor for chicken, pork...

Qmanpackma....I agree with BillyBob, this should produce a quality brisket.

medic795,

I use either chips or chunks, I see no difference except if you use wood chunks some people like to remove the bark. They say too much causes a bitter flavor.

Kndrcop.....I use a temperature probe also, safest way to make sure your food is at the right temperature instead of guessing time. I agree with BillyBob 225-250 would be the recommended cooking...

Could the pink inside be the smoke ring from smoking the ribs? Did you check the temperature of the ribs? Medium should be around 160, well done around 170 degrees. Five hours I think should have...

Check this picture out

I don't own a cold tray however saw a picture of one. I believe you place the tray in the smoker then place a tray of ice on top of that. The cold tray insulates the ice tray from the heat. Then...

Just an FYI, I've seen Jack Daniels wood chips at Academy Sporting Goods. However great idea CC1MAN.

You can buy a temperature gage with a probe, this is what I use when smoking/cooking. You want to cook your brisket between 200-225 degrees. I believe that your smoke is liquid propane, correct? ...

JenBen as long as you can control the temperature you should be able to cook with it also. Can you regulate the temperature? My brother has a propane smoker and he cooks it it along with smoking.

brewmaster2003@yahoo.com

Chef Wil,
I hope the cold drink that you mentioned above is a beer!

BTW, do you own a restaurant in Lafayette I pass through there from time to time?

Cool will have to try it without. Thanks BillyBob

Oh, knew it did something to your taste buds, didn't know it dialates them though. Thanks for the explaination. Agreed, if it affects the buds can't imagine what else. If you do try the non-MSG...

Make that three on the garage install.

I make beef jerky quite a bit. I bought the jerky dryer from SmokinTex and it works great. I smoke at about 200 degrees. I have my own meat slicer so I cut the pieces about 1/8" thick and smoke...