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Hey bigwheel, You're absolutely right, and that's usually how I do chicken: An hour or two on "smoke" (anywhere from 130 - 180), then I crank it to 375 for 30 minutes to an hour to get the bird cooked through and the skin crispy. You end up with a tasty bird, but that skin just never...

Ladies and Gentlemen, I modded/overclocked my Traeger, and I might have done smoked myself retarded already. Blog Post: http://www.eatapedia.com/?p=884 Unboxing and first real run: http://www.youtube.com/watch?v=ocl5RrrQ8j4 <-- CRAZY amount of smoke, I was just playing around. My first...

G'day All! Here are some pictures from my "Porktastic Adventures in Bacon Making". (Sorry for the giant pics...can't resize on the fly, it seems) Highlights: I "built" a cold smoker, I didn't kill myself with botulism and I can now make all the bacon I can eat. Mwahahaha! Lowlights: This...

Hi all, This weekend, I needed to cold smoke a couple of bellies that I had curing all week. I bought a galvanized trash can, and had every intention of running the exhaust from a Traeger (I own 2 L'il Tex's), into the trash can and calling it a day. Then, I decided to try something...

I just watched the episode and had a big sh*t-eating grin on the whole time! I howled at Danielle's trash talk and really enjoyed the episode. Though I was hoping for more drama from the shig! ;-) Great job, Diva Q!!

The longer you can smoke them, the better, of course. I only smoked these (~165-180) for a little more than an hour, then for the next hour I was all over the place, but mostly at ~275ish to finish them in time with the rest of the meal. Still made for great smoky flavor and pink chicken meat...

Argh, that was my plan, but I was done in by my own lack of planning. Butt is a another cut I actually have to special order...only need a couple days notice, but that just gives me more time to procrastinate! ;-) Hope the PP turns out!!

Thanks! Yep, it is a bit of work, but this is my third batch in the past month or so, and I'm really just making sure my technique is OK. That, and I crave these things! And it's all my butcher had! Fresh back ribs are actually hard to come across here in Ottawa and my butcher has to order...

I had a rack of 4 ribs today and I smoked them over hickory. When I only have that few, I do them as singles. Had I another rack, I would have done it whole. I don't foil these, just 2 hours over low smoke, and another 3 or so at 225. More pics here -->...

You know, Captain Morgan, I had thoughts of that last night... It certainly wasn't my intention to "one up" anyone, and I'll remove my post right away. Cheers for the Heads Up.

Hahaha...that was the day Canada won the gold medal in men's hockey! I had to dig in the back of the beer fridge to find it!

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"Bacon Wrapped Hot Dogs"? You, sir, are a genius! Fine looking spread, too!!

I didn't know they call it that too, I see them on Coronation Street eating it all the time, referring to it as "bacon". OK, enough talk about food, I'm going to the butcher's to do something about it!! ;-) I just watched your brisket video..FANTASTIC smoke ring on that!! I'm thinking of...

Gorgeous PP!!! Great job, looks like you'll be eating well for a couple of days, at least! ;-)

I was considering boneless, skinless thighs, but your post confirmed my suspicions re pricing. I paid ~$6 for 9 thighs, and it took me an hour to prep them...that includes the deboning and stuffing, the whole thing. I'm OK with that! I did exactly what you recommended: Used a very sharp...

Hey BeeRich, how did the gouda hold up? Would you try another cheese next time? I'm hoping to get some beef ribs for tomorrow, and a shoulder on Sunday...my freezer is empty of leftover pulled pork!! Ack!! ps - awesome avatar...damn, I'm thirsty!! My buddy and I had a "Hurricane" at Pat...

Thanks, everyone! I brought some into work today and was asked if they were gonads of some sort! Hahaha...I don't know, but if balls smelled and tasted this good, I might change teams! OK, not really. ;-) Skin was off, and if you can't get curds, I would try any kind of cheese that wont get...

Tonight, I made these little bundles of awesome. Bacon wrapped chicken thighs, stuffed with cheese and ham. I don't know if this has a more common name, but my wife thought that "Meat Wrapped Meat stuffed with Meat" didn't really have a nice ring to it...so "Bacon triads" it is! This is too...