3.. Packaging Freezer Bags: Use heavy-duty freezer bags.Remove as much air as possible before sealing to prevent freezer burn ...

pork butt, wings, chicken, and salmon—or you can select "custom" and set your own desired smoke time, or smoke temperature. The smoker comes with temperature probe that can be plugged into the ...

I settled on a pre-seasoned pork butt, about 3 pounds. I brought the smoker home and set it up on ... and then dry-brined it for a couple hours with a simple mixture of salt and brown sugar.

Our Food Editor tested the GE Profile Indoor Smoker and was impressed by how easy and hands-off it was to use, and that it ...

The best way to do that is to season or brine it first ... Unlike tougher cuts of pork like the shoulder and butt, which you can take to a high internal temperature, you need to remove pork ...

Would we be too bold if we declared this pulled pork mac and cheese the comfort food everyone dreams about? Or maybe a two-for-one Southern special. It's punchy (thanks, barbecue sauce). It's creamy ...

I prefer to smoke fish in the size I might serve. For example, if I have a limit of small to medium-sized trout, I’ll cut out their backbones, butterfly them, brine and smoke them whole ...

That’s where a small device called the Smokpub aims to make a significant difference. Currently enjoying a successful crowdfunded campaign on Kickstarter, the electric smoker is crafted to infuse ...