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That is important to me. For the past 5 years I have been using charcoal and wood chunks. Would hate to lose that flavor.

I don't want to go above 1200 from a budget standpoint. Looking for something that is easy to clean. Storage will be inside but I live in a cold climate. So something that can do the job in cold weather is big.

What do you like best about the Pit Boss? I enjoyed the ceramic smoking with the Akorn but it seems that all of the ceramic style smokers have taken a hit due to tariffs and are out of stock.

Hello! I am in the market for a new smoker. I started about 10 yrs ago using a Masterbuilt Vertical Propane smoker and then moved to a Chargriller Akorn. Yesterday was the last smoke on the Akorn. Are pellets the way to go now?

They are jalapenos stuffed with Pimento Cheese, wrapped in breakfast sausage, wrapped in bacon, dusted with rub and smoked high and fast at 300. It was my first time doing them and they were delicious.

So it has been a minute since I posted. Smoked up some Pork Belly and Carolina Twinkies. Here were the finished products: Here was my set up: The Pork Belly was the hit. The Carolina Twinkies were good but they cooked up fast on the Vertical smoker. So presentation was a little crispy...

Welcome! I lived in Indiana for many years. There is a great BBQ place in Edinburgh, Indiana named Hickory Hills. Highly recommend it if you are near there. The original owner used to grow all of his peppers on site and made a great Carolina slaw to put on top of the sandwiches. He had over...

I appreciate the feedback! I had one probe in the point reading 165 and the flat probe was 167. That was when I wrapped at 3am. When I checked at 8am the temps had only jumped to 172 and 170 respectively. Which made me think along the lines of what you are saying and don't wrap it so soon...

Well here is the final product. I was a little disappointed in how it came out. I will say that everyone loved it and there was none left. I only got to eat what I call the pitmaster privilege cut as I set it out to be served. Felt it was a little dry and didn't get the bark I wanted. I...

12.5 hrs later, took her off at 197 degrees and having her rest in the cooler until the party this afternooon. Will post sliced picks later!

Three hours in and hit the stall. Wrapping and sitting her for the night. Happy Fourth to everyone and see you all in a few hours!

Well the beast is on at 11:45 and here is hoping for a good night of smoking! Had a little tree frog come up and see what I was cooking! :emoji_laughing::emoji_laughing:

It is a poor man's green egg. LOL!

Yes. I run probes for ambient and will run one from the flat and one from the point so I can monitor. This smoker has a ceramic plate that goes above the coals to disperse the heat evenly. I will have a pan underneath for drippings and moisture. I am going to inject beef broth tonight about...

What do you think about the amount of charcoal on my method below? Too much or too little?

Question for all. I am really worried about having to add heat later in the night so I decided to go with this minion method. Here is what I have stacked on the sides and will put a whold chimney of lit coals in the middle tonight. Does this look okay? Too much? Too little?

Put this guy in the fridge last night. Goes on the smoker at midnight tonight. First time doing a brisket on an Akorn with charcoal and wood chunks. Wish me luck!

Those look awesome! About how long did it take to get up to 160 and is that when you foiled them? Looking for another dish for Saturday to go with our Pork Shoulder and Loin.

Great looking feast! Great pics!

I have second smoked a ham every Easter. Here are some before/during/after pics: