Recent content by viticulture

I've often heard and / or read that soaking chips prior can sometimes impart an overly bitter flavor. Does this hold true for chunks as well? The reason I ask is that I occasionally experience the "belch" that others have too when using wood that is really dry - usually the stuff purchased at...

Just looking for some thoughts/ comments on injecting a pork shoulder. Came across a recipe that calls for injecting w/ some butter creole sauce, BBQ sauce and a tad of liquid smoke & coat w/ rub ~12 hrs. prior to smoke.  Kind of thought it was odd that the liquid smoke should be used but got to...

To all those who may not have attempted a brisket yet, I thought I might share a lesson learned re; my 1st brisket smoke attempt. Just as all great wines start with great grapes the same must hold true for cuts of meat. My 1st mistake was to purchase a "Select" grade of brisket and to add insult...

As usual, I've put the cart before the horse. Went to Costco today (on an empty stomach - never do that) and walked out w/ a pile of meat - 4 pack of pork ribs, two 8 lb. pork shoulders, two 9 lb. briskets and a 16 lb. strip loin. I plan to test my dry aging technique for the strip loin and...

Just purchased the #2 model last night and my estimated delivery is 2/25 - friggin can't wait! Started smokin w/ a Little Chief electric smoker then went to a vertical charcoal unit both of which were fine except for the task of temperature control. Been reading up on just about every smoker out...