Recent content by confused

I have been researching making a brisket on this site as well as smoking meat forums and every google and youtube result possible. I see so many posts which state to smoke to a certain temperature then remove, wrap in paper or foil (sometimes also wrap with towels)  and put in a cooler to rest...

A couple members have been so kind as to send me personal messages as to not bore others on board with my specifics, but I keep getting error. I do not want them to feel that they are giving me their valuable time and that I am ignoring them. What am I doing wrong? Forbidden You don't have...

My apologies, and Thank you. I recently got into smoking sausage after purchasing a different brand of smoker that I picked up locally. I did not see any Smokin-it smokers locally, nor had I even heard of them. I bought what was available, a SmokinTex 1400 that I had also never heard of at the...

I must introduce myself by making a few confessions. Firstly, I am a newbie when it comes to smoking foods. I have taken part in the processes but have simply been the laborer processing meat to be smoked. Sausage then was smoked in a walk in smoker. I am the only one in my family that really...