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Getting ready to start a batch of hard cider from cider I pressed myself. Do I pasteurize? If so, what's the process? Will there be a taste difference if I do as opposed to don't? Any info and/or tips are appreciated.

I've done many smoked turkeys and used a barbecue dry rub every time. I've had great success with it and everyone thinks it's delicious. I'd like to change it up this weekend and try a different kind of rub. Any ideas out there?

Tomorrow I'm smoking an 11lb. cooked ham for my first time. Any tips, suggestions?

Ok so tonight I'd like to start my second batch. I learned a lot from my first batch, which will be dumped down the drain. This time I plan on using ale yeast, S04 if I have read right. I was going to pick up 5 gallons of Musselman's Spiced Cider at Walmart and try that. How does this plan...

This past summer my gf bought me a $50 Brinkmann Charcoal Smoker from Walmart. Since then, I'm hooked on smoking! This Thanksgiving I put a barbecue dry rub on our 18 lb. turkey and let it sit for 24 hrs. in the fridge. I then covered the turkey with bacon and smoked for 12 hrs. with just...

Ok, so here's my story...I started 3 gallons of cider in the primary two weeks ago. I added nothing to it, just let it sit. Two days later I added 7g of dry yeast and didn't get a reading on the hydrometer. After a week of sitting I tried another hydrometer reading and got nothing. I added...

Hey guys, and ladies. I am in the process of making my first batch of cider. I have 3 gallons of cider I pressed in the primary, been 2 weeks. I'm excited about the outcome and assuming everything turns out good. Next batch, I'm out of fresh pressed cider. What, if anything, can I do/get to...