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My 2nd masterbuilt electric (one analog and one digital) in 6 years has taken a dump and I need a new smoker. This is the 2nd time that the smoker has lost its ground. It trips the ground fault when its plugged in correctly, and shocks the shit out of me when I bypass the ground fault. I want to...

I've been asked to make some ABT's for a football party tomorrow, and I figure as long as the smoker's hot, I'll try a few different things out. I've been toying with the idea of a single serving sized fatty. A small handful of sausage, stuffed with a cream cheese, jalapeno, and cheddar mixture...

I roll mine in plastic wrap very tight. Once it's rolled up, I grab the ends of the wrap and keep rolling, forcing the sausage together at the ends and at any gaps in the meat. Then the roll goes in the fridge while I prep my bacon weave. After the weave is done, unroll the plastic, place the...

Last week I smoked 3 pounds of split wings for the tailgate party. I had the wings a few days early and decided to throw them in a simple brine of salt, garlic, and dill. After 48 hours in the brine, they got 2.5 hours of smoke, then a few minutes under the broiler to crisp the skin. They were...

Since I forgot he obligatory after picture yesterday when I pulled them off the smoker, here's what lunch will look like this week. Juicy, smokey, and just the right amount of seasoning from the garlic and black pepper.

Sometimes if I want a little spice I'll add dry rub after they come out of the brine. Unfortunately I'm the only one in the house that likes spicy, so this batch will have to do without. The garlic and black pepper in the brine flavor the drumsticks pretty well on their own.

24 hours later. No dry rub, straight to the smoker for a couple hours at 225 on applewood.

I usually shoot for 24 hours with poultry for no other reason but habit. I do the same with pork tenderloin. I may have try a shorter brine time for comparison.

15 chicken legs going in the brine bucket to be smoked tomorrow afternoon. For poultry, I go for simplicity. 2 cups of water, a quarter cup of salt, a clove of garlic, 2 tablespoons of honey, and a couple grinds of coarse black pepper. To be continued...

Yes they do! The foil works in a pinch, but I like the pans much better.

I use a sheet of heavy duty foil on the bottom rack of the smoker, or a drip pan under the meat, which is what I'll probably use for the roast to try and make some au jus from the drippings. Either way, I think either of these create enough heat dispersal that I've never noticed a cold spot. I...

I sometimes have the same issues when I overload my MES 30. 2-15 pound Boston butts and 5 pounds of sausage will hold the temp down around 200 for a couple of hours until the box comes up to temp. By 4 hours in, the box is up to 230-240, and the meat is in the safe zone, so I don't worry about it. 

So I've got a hankering for french onion soup, and since nothing goes better with french onion soup than roast beef (except maybe prime rib, and let's face it, I'm way too cheap for that!) I picked up a small 2.5 pound sirloin tip roast. Many moons ago, I smoked a small brisket flat, and it...

If yours is half as good as it looks, you're eating good tonight! Thanks Red! Thanks! Thanks Mike! They were awesome!

Thanks Gary! They were great! A few tweaks to the cheese sauce and they'll be better than what we had in Memphis.