Has anyone had experience with cold smoking? If so, what kind of foods do you cold smoke and how often do you do it. I'm thinking of adding the cold smoke tray to my set up which by the way will be in it's new home similar to BBQ Rods very soon. Thanks for the great idea Rod!

Hey, we've talked before in these forums about what everyone's favorite store-bought Q sauce is. But what about meat spices? What widely available store-bought meat spice do you like to sprinkle on your pork or brisket or steak before eating? I'm not talking about a rub unless you also like to sprinkle the rub on the sliced meat after it's cooked. I've read that lots of people like to use Montreal steak seasoning on their smoked meats. Is that a crowd favorite? I've heard others mention that...

Here is an exercise in futility, but it should be fun. I am just curious what the most unusual thing forum members have smoked. I'll start this off. Mrs. Bodkin makes me smoke bones (beef crosscut leg bones) for our labs. What a waste of energy, anybody want two labs? Also last April 1 I smoked a kimchi pot in my smokette. Don't believe that for a minute, however I would love to hear the unusual from the rest of you. This forum is not only highly informative but fun. Jump in here with your ...

First off, thanks again to all of you--Been Q'in almost every weekend now, and have pulled off great ribs and butts every time!! My neighbor, who does some smoking of fish and much grilling has now crowned me the "rib king". Woohoo! You have all been an incredible source of information. At any rate, I do have a question. I *really* enjoy spicy foods--we are talking, SPICY. We're talkin' if 5 stars is the spiciest on your menu, give me a 10. I have found that Stogie's beef jerky recipe goes...

Recent post in another forum listed a group of commercial rubs. How many of these have you tried, and if so, which ones did you like or not like: BRITU Smoking in the Dark Flower of the Flame Willingham's Texas Rib Ranger Dizzy Dust Dixie Dust Head Country Double Q Bone Smokers BBQ Shack Oklahoma Joe's - Cowtown Mary's Gourmet HomeBBQ Arthur Bryants The Slabs Rib Stars Timmis Spice OBQ Texas Spice Smokin' Guns Masterbuilt Corkeys Butt Rub Tom Ashton Rock Ranch Totaly Wild Blue Hog Paradise...

Sharing the Cookshack love with my boy......

Does anyone have a downloadable recipe multiplier that can be used with sauces?

Does anyone have any favorite places on the web to get spices? I have bought from Penzeys and Rafal in the past, any others out there? Dave

I bought a Food Saver a couple of days ago and it has come to my attention that perhaps I did not get the one does many tricks. This was a big oversight on my part as I love those tricked out kitchen gadgets. Anyone wanna talk about your Food Saver, what it does, and what you like about it? I already know that Andi blows up marshallows in jars with hers. Donna

I noticed JJ's rub mentioned several places. is there a recipe or is it a commercial rub. If so who sells it. Great to be back. Been out of pocket for awhile (no Smokin--not in the pen)

Thanks to Mike (not Don) for the Photos. This is the mysterious Butt Gland that we've talked about in some other threads. this pile of junk is from one single buttt! about 8 ounces< this is heaven for the stray cats out back. from one case of butt. ahhhhh......... the final result... ten hours of sitting around in apple, hickory, and mesquite( and just a handful of charcoal for that nice added flavor). rubbed with brown sugar, pepper, garlic, and mccormics q-rub.

I'm in the process of working on my first article for the CS Online newsletter. I have three brisket flats in the fridge and I'm going to do a little "smokin okie" test to show the true cause of a smoke ring. Here's my plan. If you have any questions, would love to hear them so I can include questions & answers in the article. 1. Smoke a straight flat, normal rub, in a CS (it won't show a smoke ring). 2. Smoke a flat with curing salt applies (the salt will "cure" the outside and create a...

So, got to thinking...(watch out when I do that). Of all the 1,000s of post, what ones do you think would be most useful to newbies to the forum. I certainly seems like we have a lot of new questions, I'm thinking about a Forum 101 with a "best of" links to great posts. BUT I need your help. Look through the forum and archives and YOU tell me which one you think are the best. Not necessarily a contest, but you never know... Smokin'

Can someone possibly show us the layout of the log sheets that you use for your Cookshack. I'd like to get some other ideas of what you all are using. Rick in CO

Here's the idea, Instead of just a top 5 list, it would be interesting to see how long a list we get. After a while, I'll combine them into one list... Everyone enter one item that they smoke in a CS. ONLY one item You can't repeat the above. Don't add your signature. just a simple master list of items. Here we go.... Updated list Alligator Almonds Any fresh or precooked sausages Beans with leftover Q Beer Butt Chicken Brisket livers and hearts (bird and small game) Bologna Brussels sprouts...

Okay, to get everyone to think a little more about basic rubs and sauces, we're starting a new series -- rubs made through the contributions of the forum members. First we'll talk ingredients, then make it, test it rework it and see how it goes. This post is for CHICKEN RUB. Savory, not too spicey. So, please post ingredients you think should be in the rub and if possible quantities and we'll build a base. Try to let us know why something should be included and why. My thoughts are to spend...

Hey all the politicians are doing it, so why don't I? And like the politicians, this will be a LONG speech, even for me. Well congrats to everyone on the 5th anniversary of this version of the forum. For those of us around that far back, the previous version about probably 2 more years. If I don't say it enough, thanks to EACH and EVERY one of you for making the forum what it is. Congrats to ALL OF YOU. And a special thanks to CS for creating the forum and supporting it throughout the years.

I finally got my 55 from Cabela's today and have started to document my journey... Packaging First of all, these things are packaged very well. I cut all of the straps and lifted the box off of the unit, and there it was.... glistening in the sun. Dang this thing is purdy! I got it out of the box and put on the wheels and rolled it into place. I opened up the unit and took a look at the goodies inside. It came with 12 rib hooks, Rib rub, Brisket Rub, the famous "Spicy BBQ Sauce" (can't wait...

Here are some pics from 1st try at turnin' jalapenos into chipotles

From infancy, Smokin' Okie exhibited a strong interest in Q, and in fact began competing at age 2 with his brother Greg. In honor of Smokin's birthday on Friday, August 31, we are displaying these rare photos of Smokin' and Greg in the early days of Smokin's career. Please post comments and wish Smokin' a happy birthday!