/ck/ - Food & Cooking

>>14374969
have an master built electric smoker like one shown. Save a few bucks and skip the glass and digital features. Easy to use and the results are consistent. Only nuisance is that you have to restock the smoke wood about every hour. Have and eastern European friend who cold smoked meat for a week in one of these last winter.

Winter is coming and today and tomorrow are the last weekend in the foreseeable future with bearable temps in my area to go out and smoke some meat, cheese, nuts, etc.
What are you smoking to end the season?
Come share recipes, advice, shitpost or whatever as long as it’s smoking related.

Thinking about doing some chicken thighs after a simple brine today and then trying some ribs (always fuck them up). Do you peel the back skin for ribs or leave it on? I’ve read both work and are preference or either way is the only right way