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why brine and other questions
Thanks for the explanations, Richtee, and the advice from everybody else. I'm not so good at carefully following a recipe or technique--always trying to throw some modification in there. Doesn't work so well if I don't know why the recipe tells me to do something. so my new thought is: I've... -
why brine and other questions
I am new to smoking (6 cooks total on my WSM so far) and especially to smoking fish. I just picked up some nice-looking trout and want to try smoking them. Everything I've read here starts with brining the fish. Why brine fish before smoking? And then there is the pellicle--what purpose does it... -
faster pulled pork
I like this idea a lot! Cheap and tasty are both good. And for me, its hard to schedule a day around a long smoke. -
First butt and now questions
Thanks for the encouragement to try again with the butts. Its quite possible that with a larger butt to begin with, I'd get a different result. For instance, I was just reading Vince's question here: http://smokingmeatforums.com/forums/...ad.php?t=22027 and seeing comments about finding a lot... -
First butt and now questions
Hello all! This weekend, I took the plunge and did my first pork butt. Actually, you'd probably call it more of a butt-let since it was only 3 lbs and a bit. I figured it would take 1.5 to 2 hours per pound and I had it on the smoker for about 5 hours. I have no idea if it plateaued, or what... -
another smoker in Washington state
Thanks for the welcome, everyone. Over lunch, I stopped at the local Cash & Carry and almost came out with 1.29$/lb. pork spareribs. Or a brisket, or maybe cryovac of two pork butts. But, I reluctantly talked myself out of them, since I only have so much fridge space and already have the meat... -
another smoker in Washington state
I've been reading the forum for the last month or so and decided to join up so I could join in. There's so much great information and experience here, in addition to a friendly atmosphere. I'm new to smoking. Just got my WSM in mid June and have done three cooks with it. Woulda done more, but...
