Recent content by masssmoke

looks awesome!

so as I posted separately, I just got a new Weber Kettle to replace my previous one. The one I had before was the master touch, so one level up from the premium original kettle. I kept the hinged grate that came with the master touch and it is way higher quality than the one that came with the...

thanks all

so, I just bought a new kettle, doing an initial burn in right now I had a kettle, not that old. But the one touch ash handle and bottom vent covers rusted under. I ordered a replacement but then removing the old one turned into a project, it was too rusted in so finally I ended up damaging...

those ribs look awesome!

so they came out really good. Smoked them in large cubes at 225 for 4.5 hours then foiled for 2.5 in Dr. Pepper then added some BBQ sauce for the final hour. Here are some pics, first one about 1.5 hours in. 2nd one right before the foiling and the the last one the finished product!

thanks for the replies. When I actually opened the package it turned out I had a pretty thick end and one that is very flat, so much for the label of all point! So, I cut it up in bigger pieces then I will eventually divide them into. I figure I will smoke them for a few hours and then when...

so, most recipes for burnt ends call for first smoking the whole brisket and then breaking it down in cubes for burnt ends. But I have only about 4 pounds of point only brisket so I am thinking of just cubing it right from the start, smoking the cubes on the grate and then into a foil pan once...

I did two racks of BB on Sunday and same thing, dry. Did 4.5 hours with 1.5 in foil. They were dry and FOTB, I did them too long and they had too much loin meat on them. I had avoided BBs for a long time due to the loin meat issue but I tried them again. Going back to St. Louis style.

did a smoked meatloaf on Sunday, pretty basic just ground meat, with onions, breadcrumbs, some rub and BBQ sauce,. Haven't done this before, but will be doing it again, was really good!

those racks look great, flat and straight bones. Hard to find any like that around here!

thank you. I will do so, I had also asked a friend of mine and he said the same thing. It's on now, gonna smoke it this afternoon/night and then add to chili tomorrow for football

So, I have two small flats from Omaha Steaks. They look very lean with very little fat on them. I am thinking of smoking them and then using them for chili. Expensive chili yes, but I really like brisket chili and I am worried about how the small flats will be on their own. I have read this...

very cool. So impressed by your skill.

I don't have a Smokin It smoker but do have one that can connect to Wifi and accessed via an app to view and adjust temp and track the smoke. Personally, I don't use it anywhere as much as I thought I would when I bought the smoker. I kind of like a "low tech" approach as so much of...