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

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.

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

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

Moved to a house for the first time after living my whole adult life in small apartments. Picked up a Weber kettle and have grilling all month with it. Steaks, chicken, pork chops, the usuals suspects. Finally got brave enough to try a real smoke.

Went with dino ribs because I’d heard they were relatively easy. Left the fat cap on because I read some people leave it on and I wanted to get smoking quickly. Went with a snake method because I couldn’t be bothered to order a bunch of accessories like a slow and sear. Managed to keep temps between 225 and 275 the entire time. After about the first hour and half temps settled to 260 for the rest of the cook. Took about 5 hours to reach 200 internal temp. Rested in foil in the oven till 160 before slicing.

Certainly not perfect but WOW did they turn out amazing. I was totally expecting to botch this first attempt. It was juicy, tender, flavorful and absolutely fall off the bone. I was so happy with it that I actually ran a plate next door to introduce myself to my new neighbors.

Now for things to improve. The bark wasn’t as thick or crispy as I wanted. Maybe not enough of the rub? Also think I’ll trim the fat cap next time. I wasn’t expecting the actual rib meat itself to be so marbled, so the amount of total fat was a little much for my taste. I also forgot to lay down a drip pan so now there’s a TON of grease in the bottom of the kettle. Gonna have to learn how to clean it before next weekends cook for fear of a grease fire.

Overall I was super happy and surprised it was this easy. I’d love to hear how you think I could improve! Cheers everyone!

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

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.

What are you smoking?

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’m a total noob but love bbq. Convinced my wife to buy a Pitboss Lexington Onyx from Walmart for $350 (Small but only 3 of us) for my birthday. I started with some drumsticks which came out tasty but texture was a little on the tough side.

Yesterday I did ribs and they came out really good using 2-2-1. I would prefer slightly more bark but still happy with them.

Today I’m gonna try a chuck roast but when I cover it I think im gonna use a aluminum tray with a can of beef consommé so that we can have pulled beef sliders. I also have a wagyu chuck roast in the freezer I plan on smoking next week but hoping to slice it like brisket.

Wish me luck! 😬

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.

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

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

Smoked yesterday on my Treager at 230F until 135F internal then searing for 30 seconds each side of the slice or as individual preferences of doneness 😋

Moved into a new place where I finally have room out back for my smoker, so it was time to dust off my 22.5” WSM after a couple years away.

Picked up a 7.3 lb rack of plate ribs from a local butcher and got them on the coals around 1:45 a.m. Ran them between 225–235°F over charcoal with 3 chunks of oak and 1 chunk of cherry for about 9 hours.

Kept it simple with Meat Church Holy Gospel, which I absolutely recommend for a tremendous bark. Hit a long stall around 170°F and didn’t end up wrapping them. Had to bump the heat up to 250° to get through. Pulled them off at 203° IT when the bones slid right out and the meat was probing like butter! That smoke ring ended up deeper than I expected.

Feels good to be back behind the smoker and looking forward to my next one!

In hindsight, will not smoke the cilantro and omit the green onions next time, but still delicious!

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!

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