OK, I'm a broken record on this. I'm encouraging folks to try beef cheeks if they haven't already. I get mine from Sam's Club, where they come in a cryovac package of 5 - 6 lbs. I split the package in two and try to separate as much of the gristle, fat, and silverskin as I can before repackaging in foodsaver bags for later use. I usually end up with 2 - 3 lbs of cheeks (three or so cheeks per package). Freezing them trimmed makes it so much easier to use later. Today I started with a package...

I currently have my SM066 on a heavy-duty rolling cart. I am not able to invert the top of the cart to provide a flat surface for the smoker to sit on so I have it on 2x6" pieces of wood that raise it up enough for the door to open and the pan to fit underneath. I am looking for/trying to think of a suitable flat work surface that I can lay across the cart and in front of the smoker that I can set pans on and that can catch meat and drippings from when I am pulling from the smoker. So a...

Hi Folks, Anyone have tips on smoking a whole deboned turkey then rolled and tied with a lamb sausage stuffing? Is it worth it? Thanks! Thinking of about a 12 pound bird, so timing info and temps.

Does anyone have a wiring diagram for the IQ4 on an FEC120 that is in focus? i have downloaded and been sent the manual v12.1 from 2011 but the diagram on page 15 is so poor i can read anything. I have a problem with the ignitor relay not being activated after i took off the board to clean the buttons of grease. It is a used FEC120 but it was working before but not now, and i found the cable block really hard to get back on. thanks

Happy Thanksgiving, fellow CS'ers! May the smoke be with you!

Hi, I am Looking For Watering Fish Marinade Recipes. I find it on Sous vide cooking tips but not satisfied it is correct or not. can anyone tell me the recipe of Fish Marinade ? Thanks in advance. Regards, Mark.

Lately I have been banning some new members for spam and hidden links. Why the caution? Some of the folks post a link that is very difficult to see, blending into the background. Many are white but today in moving my cursor to the right slowly after the last word in a recent post it went to pointer mode signifying a link. No visible sign that there was a link, invisible. But the cursor does not lie. SO, if you aren't careful, it is possible to click a link not seen. Pretty clever! Happy...

So, my wife has picked up a small, 5lb, brisket flat. I am ready with my yellow mustard and Dillo Dust, but I am wondering about time and temp in my Cookshack SM025. I'm thinking rub this thing down in the morning, let it set for an hour, then set the oven to 225 and let it smoke to 165° before the foil wrap, then to 190° or so. Then rest for a couple or three hours before eating. The last time she got one of these really small briskets, I cooked it way too much, trying to get it to 200°...