Dude sounds Luke my dogs when eating.

Jeff im new to smoking meat. Im looking to upgrade my smoker. I understand you like pellet smoker. What one do you use? Is there another yould recommend? Im a disabled veteran and im really enjoying this as a hobby im able to do! Thank you ive enjoyed almost all your videos. I have a few more to go

Jeff, I have been watching you for years. I started out with the dome smoker and you showed how to smoke a turkey on one. Over the years I have grown to the pellet smoker, about 7 yrs ago, and love it. I have used your rub and BBQ sauce and love it. This is a great video, I usually cook my ribs the 3-2-1 method and wanted to know what to do without wrapping. This showed me just what to do. Thanks. Keep smoking!

I have tried the cream cheese recipe and everyone loves it. I have also tried it with Havarti cheese and also swiss cheese. They all came out great. I cold smoked my cheeses on my grill with no heat but used a smoker tube which was perfect.

Bee- uu-tee-ful.

Love your channrl

Cutting with the grain is diabolical😢😢😢

Jeff I Just found your channel and it’s very informative and it has definitely helped me with my smoking 👍 I recently bought a traeger pro34 and I love it. Cure my own bacon and the candied Bacon is out of this world. Thanks for the great videos and keep on smoking 👍👍

I LOVE smoked lamb. I think you made a mistake by chopping them pre-smoke. In my experience, seasoning, then smoking the whole rack, THEN reverse searing leads to a much more tender lamb with a fantastic crust! But either way, lamb is something that most people are missing out on! Thanks for making this video.

I like how he pronounces "Spiral" so we can see all the people he triggers. 🤣

Nicely done Mr Jeff, I seen this video I received from you by e mail. I came to you tube to ask you a question if I may. When you added the charcoal you put the wood split on the outside of the fire basket and not on top of the coals. What’s the benefit, better flavor, save wood??????

Fat UP: The fat is flavor. On the top, it protects the meat and adds flavor. Please salt the fat also,,,,

How many pounds was it

Does it has ash tray collector ?

Awesome video👍new sub , looks interesting your Channel

Jeff, do your guests generally prefer your “maple syrup” ham or “rum infused” ham?

Question I followed your instructions, in the meat was delicious, but the bark/skin was very, very tough. Thoughts?

i like that you tried to compare. they looked like good bbq wings. but neither looked "crispy". i've tried baking powder, i've tried drying them out in the fridge overnight. the only real way to get crispy skin is to either smoke, then fry or high heat (325-450f), imho.

Used this recipe and my bacon turned out great! Thanks for sharing.

Greta video. I used your process as a barometer for my process. we are doing like you are, which is great. We are smoking to 150 on a Treager. Good stuff. Thanks for your good video. Next at our house is buckboard bacon. Keep the vids coming!

Anyone use venison to make sloppy joes?

Props to Jeffery!

What if I dont want the sugar, just the salt? Would I still follow the recipe?

Nope, no quality control for food safety. Curing salt needs to be added at .25% of the TOTAL combined weight of ALL ingredients. By not weighing the meat this is a big swing and a miss.

wow.. best turkey I've ever made. Thx for sharing. I smoked a 22lb turkey. Brined for 16hr.. then rinsed and rubbed. Cooked it on smoker w/ pecan wood at 240 till it got to 165.. then wrapped it up and let it rest for an hour. Used a wet pan with apple juice and water. The only problem was taking it off the grill because it was falling apart like a rotisserie chicken. Everyone was just blown away. My ham eaters switched. I will never cook a turkey another way.

A famous restaurantuer declared he would never hire a skinny Chef. Your recipes have me enjoying Great food!

What formula do you use for the wet brine? I see what you did here, but what if I only want to do a 3 lb size?

My first time to do it. My imagination Brine with pepper, spiced vinegar/whiskey, brown sugar + maple syrup and pink salt plus already thin sliced pork belly.

Totally skipped over your grill/smoke settings.

How many pounds of Pork Belly is this recipe good for?

this is the usail mothod not easy

I have made this style candy bacon with Brown sugar sifted onto a tinfoil covered rack with lil holes poked into tinfoil so grease can drip throu! Sift brown sugar on tinfoil then basket weave 8 rows of bacon both ways an sift brown sugar on basket weave an then mist spray maple syrup on top as well as just a few sprinkles of Red pepper flakes! My Treager cooks them At 250 for 30 min.

Jeff is awesome! I subscribe to his weekly smoke recipes. For those that can't master the spiral cut they do make plastic gizmos that you can buy pretty cheap that will do the spiral cuts for you. I have one and it works great. I want to ask Jeff what flavor pellets did you use for this cook?

I realize I am late to the party, but when you did the taste test did it taste like bacon? Can it be sliced at that point and eaten as bacon? I tried the dry cure method and the meat did not turn pink at all from the Prague #1. My measurements were correct. I put it in the oven till it reached 145F and sliced it afterwards. . It looks like ham to me. Am I incorrect? Was I not supposed to cook/smoke the meat bringing it up to 145F? Can a dry cure be sliced as bacon without cooking/smoking? What did I do wrong?

Why you saying “spiral” like that? 🤔

Top rack was not getting enough heat, bottom pan blocked it all off

I have used this recipe for years. Never disappointed.

So many details left out!

Can I put the chicken right on the rack instead of tray? Pros and cons?

😮😮😮😮😮😮

What did you use for a rub?

Nicely done!

Awesome!

Question: Can I smoke a pre-cooked roast? We don’t have time to smoke the whole thing before Easter dinner, so I thought I’d cook it the day before and then throw it in the smoker on Sunday to give it some flavor.

Can buy a lot of meat for that price

As soon as you sauced them on the grill you took the crispy away. Try again and complete the entire cook without the sauce. When the wings are done, toss them around in a bowl with sauce and serve.

This guys is going to lose a digit. Smaller knife bro and once the vein is out, just tap the open side on the cutting board to get the left over seeds out. Cut your prep time down dramatically

Same temperature and time in a conventional oven?

What a fantastic tutorial, thank you! Trying this out this week. I have a small indoor smoker (apartment living), any thoughts on those for smoking bacon?

This is only one recipe Andrea. There are several different recipes.