Cooking Stack Exchange
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Questions tagged [smoking]

Questions about the practice of applying smoke to foodstuffs, often meat, in order to add flavor and/or preserve.

129 questions
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Cold smoked bacon biltong safety

Just looking for a safety/sanity check here regarding making biltong from cold smoked bacon. I would like to make bacon biltong using a recipe similar to this one: 1 kilogram Back bacon 4 tablespoons salt 1 tablespoon ground black pepper 1…
Dave Smylie
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Can i brine chicken in seawater?

I have been smoking meat recently, and I found out that in Maine people brine lobster in seawater. Can I do the same in Florida with a chicken?
nerdguy
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Wood pellets in a smoke box:

Can I use wood pellets in a small stainless steel smoker box on my Weber gas bbq? And if I can any tips on how to proceed.
Michael
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Can I mix a lot of different smoking woods together?

Due to planting some trees in an unfortunate location, I lost them due to root-rot. I have about eight small dead trees with trunks about 3/4" thick, and am wanting to cut them up for smoking woodchips for grilling. Since each tree doesn't have much…
Jamin Grey
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Cast Iron and Smoke

I've had my cast iron for several weeks now and have been able to cook with it about 10 times. The problem is, the amount of smoke, and timing of it, have me thinking I'm doing something wrong... I seasoned it 3 times with canola oil (put in oven at…
Adrian Sadoogh
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Smoking 3lb Pork Butt

I'm smoking a small 3lb pork butt we picked up at the farmer's market. If I plan on cooking it at 225 degrees, how long do you think it will take to get to an internal temp of 160? That's when I plan on wrapping it in foil before getting it to an…
Jake Schmitz
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Smoking Boston Butt and Smoker Went out

I borrowed a buddies pellet smoker to test it out. I got it going bright this morning. Got it up to about 225 and loaded it up a 6.5 pound Boston Butt. It never really stayed at 225, but hovered between 200 and 225 for the first 3-4 hours of…
insaneshow
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What can I do to make wood dust for cold smoking?

In order to cold smoke, you need a fine wood dust. I work with wood and have obtained, using a band saw, a very fine wood dust. The wood this dust comes from has been well seasoned. Is it OK to use this wood dust in a cold smoker? What can I do to…
Danger Fourpence
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Do I have to cure a fresh ham before smoking?

I have a fresh ham. Do I need to cure it somehow before I put it in the stove-top smoker?
chicks2001
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How do I smoke on a propane grill that has a separate smoker attached?

My friend has a propane grill that has a separate smoker attached to it, and there is a rack that can be raised or lowered under it. It is a huge grill with the smoker compartment on the side. How do I use it? I want to smoke a brisket but she…
Peyton Phillips
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Reducing "gamy" flavor of turkey

I'm planning on smoking a turkey for the holidays. I have done that before, and it turned out good on the tenderness and flavor, but still had a very "gamy" flavor. I typically use either hickory or fruit wood (fruit has milder smokiness), lump…
Phrancis
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What would be an alternative cooking technique for the Orion Cooker to get more tender ribs?

After cooking my first batch of baby back ribs on the Orion Cooker, I found that they were more "Kansas City Style", as opposed to what I like (fall off the bone). So although the Orion Cooker is exceptionally fast (1:15 for six racks), and the…
Dale
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Smoking a whole duck - when to remove from heat?

I am going to be smoking a duck on my grill in the next few days, and I'm finding a ton of conflicting information. I was hoping you all could help sort it out. What breast/thigh temperature am I trying to get to for medium rare? I'm looking for the…
Matthew
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Smoking a pig at 225 F vs barbecuing one at 250F?

I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you can barbecue a 90 pound whole hog at 250F in an above ground pit in 6-7 hours. How can…
user19810
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Vertical Smoker Cooking Times

I have a gas vertical water smoker that I got from Cabela's earlier this year. I've had some success smoking a few different things: whole chickens, baby-back ribs, salmon, pork shoulder and a pork tenderloin. It's been a lot of fun! I have noticed…
BLeB
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