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13 replies

Par-boiled ribs +Bela Live

Former Member 6/12/0310:18 PM

Forum: Ribs (Pork and Beef)

0 likes

Updated 6/15/0310:20 PM

2 replies

Chewy Chicken Breasts

orgtech 6/15/037:09 PM

Forum: Poultry

0 likes

Updated 6/15/0310:04 PM

6 replies

Extremely trim brisket-advice please

Former Member 6/13/038:48 PM

Forum: Brisket

0 likes

Updated 6/15/039:45 PM

0 replies

Finished first butt...couple problems

Former Member 6/15/033:16 PM

Forum: Pork (Butts, Loins, Tenderloin)

0 likes

Posted 6/15/033:16 PM

6 replies

professional wannabe

Former Member 6/13/0312:09 PM

Forum: Professionals Only

0 likes

Updated 6/14/031:10 AM

33 replies

How do you keep large quantities of ribs warm?

Former Member 6/1/038:53 PM

Forum: Ribs (Pork and Beef)

0 likes

Updated 6/13/0310:47 PM

2 replies

Cookshack models, is it worth the huge price difference??

Former Member 6/10/0311:30 PM

Forum: Owners Archive -- Questions about your CS Smoker

0 likes

Updated 6/12/0311:08 PM

10 replies

"baby backs" label

Former Member 1/8/0311:08 PM

Forum: Ribs (Pork and Beef)

0 likes

Updated 6/12/031:58 PM

3 replies

Jackitup

Former Member 6/11/035:19 AM

Forum: Why buy a Cookshack / Which Model to Buy?

0 likes

Updated 6/11/036:48 PM

6 replies

Mangoes?

mikevancouver 6/6/039:51 AM

Forum: Favorites Recipes

0 likes

Updated 6/10/039:26 AM

1 reply

How long to steam a pork-loin roast?

Former Member 6/9/039:59 PM

Forum: Pork (Butts, Loins, Tenderloin)

0 likes

Updated 6/10/0312:12 AM

5 replies

How critical is cooking temperature?

Former Member 6/6/032:18 PM

Forum: "Best Of" the Cookshack

0 likes

Updated 6/9/035:13 PM

5 replies

Sour Cherry Spice For Ribs

Former Member 6/5/039:47 AM

Forum: Ribs (Pork and Beef)

0 likes

Updated 6/9/034:40 PM

23 replies

Eastern North Carolina BBQ

Former Member 5/29/0312:34 PM

Forum: Pork (Butts, Loins, Tenderloin)

0 likes

Updated 6/9/032:38 PM

6 replies

Bacon Questions!!

Former Member 6/5/032:00 PM

Forum: Bacon & Ham (Curing and more)

0 likes

Updated 6/9/031:20 PM

2 replies

Wood not all burning

Former Member 6/8/039:44 PM

Forum: Owners Archive -- Questions about your CS Smoker

0 likes

Updated 6/9/0310:39 AM

9 replies

Preheating and temp swings

Former Member 6/6/0311:08 AM

Forum: Owners Archive -- Questions about your CS Smoker

0 likes

Updated 6/9/038:48 AM

9 replies

need Dry rub and general info

Former Member 6/6/038:00 AM

Forum: Ribs (Pork and Beef)

0 likes

Updated 6/8/0310:57 AM

22 replies

Can you identify this?

Former Member 5/30/039:07 PM

Forum: Pork (Butts, Loins, Tenderloin)

0 likes

Updated 6/7/0311:54 PM

5 replies

Shrimp

Former Member 6/5/032:52 PM

Forum: Seafood

0 likes

Updated 6/6/037:22 PM

3 replies

Food Safety and Chicken

Former Member 6/5/031:38 PM

Forum: Poultry

0 likes

Updated 6/6/0312:32 PM

3 replies

How much jerky can I dry at one time

Former Member 6/3/033:10 PM

Forum: Jerky

0 likes

Updated 6/4/0312:38 PM

4 replies

Pork Loin

Former Member 6/3/034:48 PM

Forum: Pork (Butts, Loins, Tenderloin)

0 likes

Updated 6/4/039:46 AM

1 reply

Buckboard Bacon Help

Former Member 6/4/031:43 AM

Forum: Bacon & Ham (Curing and more)

0 likes

Updated 6/4/038:14 AM

9 replies

Salmon filets and steaks - quick prep/no brine recipe?

Former Member 5/19/037:56 PM

Forum: Seafood

0 likes

Updated 6/3/036:40 PM

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