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    Fresh Trout Cooked Two Different Ways

    Love the truck set up. Keep us posted on your adventures with it!
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    Smoker Cover

    There are many questions here on covering a smoker or building a roof of some kind over it. Here is another option :emoji_laughing: I think the smoker will last for many years. For folks that want to see it in person...head to The Grateful Shed in Wisconsin Dells.
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    Different Kitchen Knife

    Currently $29 directly from the manufactures website.
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    Hasty Bake Legacy 131 Has Arrived!

    Glad you you finally bought one. Great grill for sure. Now get some charcoal in it:emoji_laughing:
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    2025 Scholarship Auction Build

    So cool.
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    Backyard cooking area and smoker build.

    Grill looks great! How is the hood supposed to work?
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    Ribs

    Nice work!
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    Just a Simple Steak

    That is a fantastic meal on the fly!
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    10lb Bone-In Butt

    1st...welcome to the forum. Lot of things that could be discussed on technique, but this is a good read: https://www.smokingmeatforums.com/threads/40-to-140-in-4-a-guideline-and-what-to-consider.270191/
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    Thermometer for Weber Smokey Joe 14" ?

    Yes it would burn. It would be a very small brisket to even fit. You would probably only have a couple lit charcoals or it would be way too hot. Look at the manual for smokey joe. It rec starting with 10-12 coals. That is for hot grilling. There is room for 4-5 burgers, couple steaks but...
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    Another pulled pork run...

    Looks great. Did you have temp gauge for the cook chamber or just the meat? Traeger may have been cooler than actual display. Nothing wrong with bumping temp after a few hours. I usually go for 275 the whole time.
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    80g smoker build

    Have you looked around here for some builds? https://www.smokingmeatforums.com/forums/smoker-builds.197/
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    Higher cook grate in old CampChef 24?

    Yup, a few stainless steal bolts and washers and you have legs! The brick idea is great for quick use and won't make your wife mad for taking her baking rack.
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    Thermometer for Weber Smokey Joe 14" ?

    ^100% correct. You need a bigger tool for the job. I'll add a 26" Kettle into the conversation also. That would be my first pick for most versatile all around tool.
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    Looking for ideas for big meat cuts to do on the Blackstone

    I want to try a steak soon. I think you can do about anything on one. Over the 4th, we did smash burgers, phillies and breakfast hash.
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    LEM discount

    :emoji_clap:Chamber Vac is headed my way.
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    Naked chicken ?

    You can really work the skin away from the chicken to get rub all inside skin. I think chicken takes on smoke easily. I like crispy skin, if it is rubbery I'll also toss it.
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    Naked chicken ?

    I think the skin protects the breast surface from drying out. I'd leave it on, then toss it if you do not want it in the final product. I always get my fingers in between skin and meat so I can get seasoning directly on the meat.
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    Is it enough smoke?

    Enough smoke means different things to different folks. Try it a few times and if you need to buy a tube they are cheap. I have a tube for my GMG. If you can find Lumberjack pellets, they are really good.
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    Hello from the Lost Sierra (Northern Sierra Nevada Mountains)

    Even though they may not be in business, many BBQ parts are used across multiple brands. https://grillpartssearch.com/home.php If you want a new propane rig: https://www.campchef.com/smoke-vault-24/CC-SMV24S.html
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