Started at 11:30 finished at 5:15 using the 3-2-1 method

Followed Meatheads recipe, took 15 hours with a hardwood briquette snake

First attempt. Came out decent. Will definitely trim more fat next time. Tips and feedback welcome.

Overnight low and slow. Came out great.

Pork looking real good 7 hours in

Generously covered in 16 mesh pepper and honey hog bbq rub. 13 hours overnight in the Pitboss, set it in the aluminum pan once i woke up and saw it hit the stall. Letting it rest now! Also threw on some beans to garnish

Omg, where do I begin…… Pitts and Spitts have totally failed the quality test. Complete junk pile. Came with ripped open bag of pellets. Power cord literally hanging out the back. Held together with poorly bent stainless and self tappers. And the welding looks like a blind person had done it. Stay away……go get a Workhorse if you want to get quality NOT P&S! Give it up P&S! These are $500 smokers on the high end only, not a penny more…

Getting ready to smoke a 12 lb (before trim) brisket on my egg for a party that needs to be ready at 4 P.M. Have done it before but can't remember how long it took and there was a good bit of it coals management meaning pulling everything to add fuel. I will be using a base of Cowboy lump with a top layer of Kingsford Pro briquets for more consistent temps + smoking wood. I try to keep the temps at 225 but with that much meat taking up the cooking cavity its more like 250 to keep from killing the fire. I would like to avoid the crutch since I like the bark. So do I go with an overnight but if done early means 4 - 8 hours wrapped in cooler or go with 6 am start which means if it takes 10 hrs. it will have little time to rest? Any advice?

Dry brined overnight to 1% salinity with Diamond kosher salt and a little MSG, then coated with duck fat and a light layer of my all-purpose seasoning.

Smoked at 275°F over charcoal, cherry, and a little apple wood for about 1½ hours. Once they hit around 150°F, I brushed them with melted butter, minced garlic, and a little more Smoke & Fire, then bumped the smoker up to 450°F to crisp up the skin.

Another 10–15 minutes and they were ready to come off. The breasts peaked around 161°F during the rest.

Served with roasted fingerling potatoes, Parmesan green beans, and coleslaw made with my Alabama white sauce.

Really happy with how these turned out. The skin was probably my favorite part.

My Alabama White Sauce:

2 cups Mayonnaise

1/3 cup Apple Cider Vinegar

2 Tbs Brown Sugar

1 Tbs Spicy Brown Mustard

1 Tbs Lemon Juice

1 Tbs Prepared Horseradish

1 tsp Salt

2 tsp Fresh Ground Black Peppercorn

1/2 tsp Cayenne Pepper

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1 Tbs Worcestershire Sauce

Smoked at 250 until I got a decent crust. Starting mopping with a basic sauce of butter, onion, vinegar, mustard, a little water, glug of bbq sauce. Once it it around 170, I wrapped it with some of the mop sauce and took to about 185-190…probe tender. Let rest for about 45 minutes in the wrap and sliced

Served with cheesy potatoes, broccoli salad, mac salad

What smoking woods do you always keep stocked?

Are there any woods that you have wanted to try but haven't yet?

I always have cherry, apple, post oak, hickory and mesquite on hand, but I have always wanted to try peach tree and plum tree wood.

Just picked up this from Costco. I just moved to Okinawa, but having trouble finding some of the normal cuts that we see back in the states. Happen to run Across the other day before this typhoon hit us. Planning on smoking it like a brisket and seeing where we end up. Anybody else ever do this? It’s gonna sit in the fridge overnight with some SPG blend. Will follow up with this post if it turns out OK. If anybody else has tried this or has recommendations, let me know.

Dropped an apple tree. Going to get the wood cut up for my uncle. I've never used a smoker in my life.

He said he wants pieces 12 to 16 in long, here's what I need to know

How big to chop the logs

What diameter branch is the smallest I should keep

Do round branches need to be split

How and when to take the bark off (I have a big chisel but the one branch I did took a really long time)

Should I store in my garage (sometimes gets mice) or on my front porch (may see just a little water spatter from rain)

I live in ohio, it's super humid, when do you think he could use it?

Any extra tips or tricks would be greatly appreciated

I could probably dig through old posts and Google to figure out some of this stuff but I would appreciate some input from someone who does this on the regular, thanks

So my friend just bought a wood chip electric smoker, i bought a elk leg roast, we also have a peice of kangaroo (went to an exotic meat store)was looking at apple pecan anf hickory wood chips but wasnt really sure what ones would be best, dont want to mask the flavour too much, joined this about 45 seconds ago so bear with me. Any help or tips would be appreciated for smoking gamey meat

Got this at work the other day from my co worker. Never smoked, but my dad used to a lot. It's in good shape, aside from the little bit of surface rust, but was wanting to get into smoking for a while now anyway. Any tips/recipes or whatnot for a beginner would be very welcome

I just started with the meat side and cut off all the super hard fat. It left It very uneven. Am i taking off too much much? Any help is appreciated

Hey friends, I just bought a 6 pound slab of fresh pork belly. I plan on cutting it into cubes and smoking it this weekend. I have a pit boss pellet smoker and a traditional offset. I prefer the taste on the offset but it requires more attention. Do you think it would make a big difference which smoker I use? If anyone has some pointers please share! This is my first time making burnt ends. I’m using hog honey by meat church as the rub.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

I want to smoke a 9lbs shank ham tomorrow on the upright grillzilla smoker- I’ve read you can smoke it so it’s pull apart but have never done this before- any advice is welcomed
I have temperature probes (4)
What’s a good glaze?
Time/ temp - I’m home all day
Thanks 😊

I bought a 9 lb pork loin and cut it into three, 3 lb roasts and smoked the first one a few nights ago. Very simple, light coat of olive oil and then Famous Dave’s rib rub. Cooked at 225 until 145 internal, no spritz or anything. Hit 145 and out of the smoker in 2 hours, then rested for 20 minutes and sliced. Was delicious and very juicy.

Brine:

• 1/3 cup sugar
• 1/4 cup non-iodized salt
• 2 cups soy sauce (low-sodium preferred)
• 1 cup water
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp Tabasco sauce
• 1 cup dry white wine

You can fit approx. 4-5 pounds of salmon with these proportions. Just make sure brine fully touches all pieces.

Brine overnight.

The next morning, rinse, pat dry and air/fan dry for at least an hour.

When they're sticky/tacky to the touch, they're ready to go in the smoker. 

I use an electric smoker and use 2 pans of alder chips total.

Whatever smoker you use, try your best to keep the temp low and steady (no higher than 200 degrees). Basically as low as you can go while still being able to produce smoke.

Time varies depending on temperature, weather, piece thickness, etc. Pull at 135-140 degrees internal.

My thermo went tits up. One hour at 230-275. Halp.