Recent content by Sum1

Been testing and improving my Smoked Whole Chicken, trying various brines and rubs, using without and without butter, etc. and I think this is the best so far. It's really delicious, with a nice kick and great balance. I tried to brine with and without sugar, and I think it works better...

Hey all. I'm looking to cold smoke, and I've seen online several items, including the Cold Smoke Plate, Smoke Daddy Big Kahuna, A-MAZE-N and some others, but have yet to figure out which is best for the #1. Which would you recommend? Thanks!

Hi all. In Chelsea Market in NYC, there’s an amazing butcher shop - Dickson's Farmstand Meats. These folks really understand meat. They offer superb raw meats, and many of their prepared products are top notch as well. Among their excellent products, I discovered their lamb pastrami. Tasty...

This recipe might be a bit time consuming at first, but once you learn how to debone and roll the chicken, the actual work isn’t all that bad. Ingredients 1 chicken, medium to large For the filling: 6 shallots, chopped 6 white mushrooms, chopped 3-4 tbs butter White wine 12oz ground beef...

Here's a recipe for a damn good beef rib that I've been experimenting with for some time, using my little #1. Begin the prep the night before you plan on serving these babies. Ingredients 3 large beef ribs, as meaty as you can get, with some of the fat still on them. Each rib can serve 1...

Hi all. Years back I used to make jerky using a dehydrator and got the smoky notes from liquid smoke. That gave me good results, but now that I have the #1, I thought of experimenting with the full range of flavors it offers, and get the real smoky flavor, not the liquid one. Today I modifying...

Hi all, Been searching everywhere for tips on turkey wings, and found none. Can you please offer tips/recipes for smoking the best turkey wings? How (if at all) is smoking them different from smoking chicken wings? Do you brine them (I don't brine chicken wings)? If yes, for how long? Any...

Today is my first attempt at smoking bacon. The slab (around 5 pounds) has been cured and is sitting in the fridge waiting to be smoked. A few questions.. 1. What is the best temperature to use? Note that I don't have the cold smoking tray. I've seen guys run it on 100F for two hours, then...

Hello all, I'm new to smoking, and so far I've smoked only three times with my brand new #1. I've been reading quite a bit on the topic, pouring over books and recipes, but I still don't know how to figure out how much wood to use. How does one go about it? I know that in electrical smokers...