Recent content by Matt champagne

So just did my 3rd brisket and seem to get the same results hopeing to get some insite. The process I do is trim the fat the night before, season it with the rub, wrap it im plastic and put it in the fridge overnight, take it out for 1-1/2 hours to get to room temp, smoke at 225 in my pellet...

I am in the process of buying a smoker just having an issue in picking between a traeger pro 780 or pit boss pro series 1100in. I am having an issue comparing the two any input would be great. the traeger is $1000 vs the pit boss is like $600 but the pit boss seems to have a bigger cooking space...

How is the kamado I've heard good things about the big green egg

Looking for advice on what smoker to buy. Currently have a cheap masterbuilt vertical propane but not to found of it. Thinking between charcoal or pellet and not afraid of spending big money. Fairly new and my cooks generally are for me and maybe a small party

So I do not go off of factor thermo on smoker i bought a oven thermo and hang it on the center rack to get a more accurate temp. My brisket was just the flat and I did not wrap it. I also was under the impression that opening and closing the door even to prob test was bad because then the unit...

I am fairly new to smoking, I've done mayne around 6-7 cooks since I bought my smoker last year. I have a Masterbuilt SE ThermoTemp Smoker and every time I make something with the exception of chicken it comes out pretty dry and tough. I've done ribs a few times a pork shoulder and brisket a few...

Im not afraid to spend money of the quality is good

Id like to stick to propane heard it gives a better smoke taste then electric but has the ease of set it and walk away

This last summer I bought a masterbuilt thermotemp propane smoker at lowes because it was on clearance with a price I couldn't pass up. For next summer I really want to step my game up and looking for a new better rig because from what i understand the thin metal on this one isnt very good. Just...