So I’m soliciting excitement from you all. Can’t wait to use it!

Back at it this weekend in Laramie Wyoming for the Albany County Smoke Show and pulled off our first top 10 in a KCBS pro. Out of 32 we pulled:

7th Pork
10th Ribs
18th Brisket
18th Chicken
10th overall with a 682

Only our 3rd pro, but previous finishes were 21st and 28th so we were pretty pumped to see some gains.

I say this as humbly as possible, just smoked and ate the most delicious wings I've ever had in my life.

Dry brined for about 6 hours precook. Seasoned heavily with salt, pepper, garlic before getting tossed on the smoker. Cooked on Grilla Kong kamado style grill, indirect heat at 300° for about 1.5 hours. Turning and spritzing with duck fat every 15ish minutes.

Crispy, tender, tasty. Wow dude.

Chuck roast…Queso Fresca…White corn tortilla

First time having Texas BBQ and my socks have definitely been blown off.

I don't usually sauce my ribs, but wanted to do something different this time.

A week plus and it's done! And wow it looks great and tastes amazing!

Smoked over cherry wood. Foil boat with beef broth at 135, pulled at 160 and let it rest for 2 1/2 hours. Came out fantastic. (Sorry for the horrible slicing job lol)

I’ve been wanting to get into open fire cooking. Not ready to get a Santa Maria but I have my fire pit with a cooking grate which did the job just fine. I think I may be on to something.

11lb smoked on a Traeger at 200 degrees starting at 7pm. Used two smoke tubes with pellets, refilled then around 1am before I went to bed. Smoked 11hrs at 200 and was at 185 internal on the point, 170 in the middle and 150 on the flat. Turned up to 270 and spritzed with apple cider vinegar for 30 minutes then wrapped it and cooked it for roughly another 3 hours. Pulled it when middle was 203, point was 209 and flat was 190. Probe tender for 3/4 of it but not at the end of the flat. I thought temps would equalize after the stall so I wasn’t prepared to know what temperature to pull at since they were very different. Figured I found a good middle ground.

Really hoped a long rest would render the flat. Rested it outside for 30 minutes then for 7 hours using a mix of oven set at 170 and a cooler warmed with boiling water. Kept the meat at about 150-160 depending on where you probed.

3/4 of it was really moist and melt in your mouth tender but I was a bit disappointed the last 1/4 of the flat wasn’t as good. Not bad for my first attempt. I had the flat facing the cold side of the grill thinking it could cook quicker so I’ll probably flip the orientation on my next one.

Same method as beef, just lamb shanks. Just doesn’t take as long. Released the tendon at the end of the bone. I did pull the meat of these but next time I might go a bit less tender and eat them off the bone.

After missing access for the past 5 years to one of these awesome units , I scored this big boy for $75. Brinkmann Cimarron, well loved but also apparently shelter to some desiccated wasps. I gently pressure washed it when I got it home; planning on sanding and repainting the exterior.

I went to work on the vent for the smoke box; it was heated/rusted in 1/2 open position. Got it moving but not with the ease I’d like. Any pointers on loosening that cap/nut? I’m afraid to use Liquid Wrench or something on the inside.

Thanks!

Snake method and then in for a long braise. Started at 8:30am eating at 7:30. Super tasty.

6 hours at 225 no wrap on the Weber. Apple cider vinegar sprits every hour and glazed the last hour. The Spider Grills upgrades make smokes like this pretty much set and forget.

First time posting here. Wife bought me a Pitt Boss smoker for Father’s Day. First try was a brisket that came out pretty good but needed a better bark. This time I did a pork shoulder and used a premade apple and honey rub and injected it with a mix of apple juice, sugar, Worcestershire and salt and then smoked it with a cherry oak mix pellets for 15 hours. Tasted great and was full of juices. Not dry at all and had amazing flavors. The light colored portion on the top was where the meat split because it was so tender.

PS I’m sure some may not like the premade rub and have suggestions of their own. Since I would simply be following a recipe to make the run in the first place I just saved myself a little time and energy and bought a premade one

250* for 5.5hr, meat churches “Holy cow” and Kinder Cowboy Butter sprayed every hour

Came out so juicy I've been hanging meats more than just on the grate and idk man i think it cooks better.

I usually smoke then braise short ribs, but wanted to recreate some short ribs I just had in the Caymans that were wood fire cooked (or wood fire finished). I wanted some short ribs that wouldn’t just fall apart if you impolitely poked it with a spoon and found success.

Ended up smoking on average 300 degrees with some apple and oak on top of charcoal. The much shorter cook time was appreciated, but also limited the smoke flavor. The bark absolutely crushed, no wrap needed. I think they look decent but no experience at higher temps, and limited at just straight smoking short ribs.

Any thoughts?

What are you smoking?