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    First time smoked cheese, possible fail

    Bought an A-Maze-N 12 inch non expandable smoke tube. I used Pit Boss apple pellets, used many times with good success. Cheese was a block of sharp cheddar and a block of whole milk mozzarella. Used my Camp Chef PG36 pellet grill, turned off. Put the cheese near the stack, on upper rack and...
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    Finally taking the Pit Boss Pro to the Dump

    We have one, plus some kind of wifi things on all three levels of the house. Sometimes it works perfect, sometimes not. I amazed the butcher at the shop by showing him pit temp, meat temp, and changed the temp from my phone. Sometimes I can connect from the kitchen, 15 feet away through a...
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    Air tight pellet storage - Gamma 2 screw-down lids leak

    I have similar, if not exactly the same pails as in the video, bought at Menards. They stay in a dry shed, never had any issues.
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    Finally taking the Pit Boss Pro to the Dump

    I have a Camp Chef PG36, bought in April 2021. So far I'm happy with it. Recently did six pork butts in it, 18 hour cook. It's over 1200 square inches of grate room, with good headroom on the top grate. Has an ash cup for dumping, and a chute to empty the hopper if you want to change pellets...
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    Pellet grill winter prep and winter cooking

    I grill and smoke all year round, but this is the first winter with a Camp Chef PG36 Woodwind. My pellets are all kept in sealed five gallon plastic pails, so they are dry. I assume before freezing temps it's best to run all the pellets out of the auger and empty the hopper? Is there a...
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    Costco brisket shocker

    I bought spare ribs at my local butcher for $2/lb. less than Costco recently. The butcher always has excellent meat, but they charge accordingly. Also, the last beef plate short ribs I got at Costco were so fatty they were inedible.
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    Parkay squeeze bottle vs. butter on ribs?

    Thanks for the input everyone. I have been trying to find a baseline for ribs for years now, I was changing too many things at once. These ribs came out better by far than any I've done. Now any minor changes I'll know if they helped. I will definitely try the bacon grease, I always save it.
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    Parkay squeeze bottle vs. butter on ribs?

    I followed Malcom Reed's video from 2013. Used his Killer Hogs rub, tried my best to do what he did. Also my first time buying untrimmed spares, which were easy to trim after he showed how. (Also, I love rib tips). I used melted Kerrygold instead of Parkay. Camp Chef PG36, easily the best ribs...
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    Parkay squeeze bottle vs. butter on ribs?

    My girlfriend is a baking fiend. We get 5 boxes of Kerrygold every Costco run. I'll try it when I wrap the spares in the smoker now and report back.
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    Parkay squeeze bottle vs. butter on ribs?

    I notice many use Parkay margerine on spare ribs, Malcom Reed for one. Is there a reason to use Parkay instead of butter, other than the convenience of a squeeze bottle? Other than they taste similar, chemically they are completely different as I understand it. Thoughts?
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    Aquarium smokers?

    Just curious. I've read claims that the aquarium smoker is unique to Chicago. Can anyone confirm? Apparently any barbecue joint on the South and West sides, where food is served in a bulletproof lazy Susan, has an aquarium smoker.
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    Getting rib tips cartilage soft

    This. I want to be able to do this.
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    Getting rib tips cartilage soft

    I want to get a good rip tip recipe. I'd like to serve Chicago Southside barbecue to family.
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    Zapp's Potato Chips

    Potbelly sandwich shops carry them, just the small bags. My local grocery stores carry them, Naperville Illinois. Only tried a few flavors, they are excellent.
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    Pork butts on Camp Chef PG36 Wifi

    No, I was doing host duties and didn't get pics. Good bark, excellent smoke ring, 40 people gobbled it up, along with 6 racks of baby backs. I was stressed for weeks that I couldn't pull this off but everyone loved it
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    Chicago style barbecue

    Everyone knows Chicago style hot dogs and pizza are the best in the world, this fact cannot be disputed, (he said. sarcastically) But Chicago barbecue seems under appreciated. The Chicago Tribune food reporter once noted if there isn't an aquarium smoker, a big greasy stack billowing smoke,and...
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    Pork butts on Camp Chef PG36 Wifi

    For what it's worth, six 8lb pork butts will easily fit a 36 inch Camp Chef. I specifically bought Camp Chef because of the additional head room on the upper racks, the body is not cylindrical like Traegers are. However, I found the lower left butt cooked too fast so I had to rotate it. This was...
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    Ash in my Camp Chef

    So I guess I fell for the hype on this one "feature." I still like my Camp Chef, and my Traeger owning neighbor says he wishes he'd bought one too. It sounds like this is something all pellet grills deal with, still easier than cleaning up the charcoal ash and water pan in my WSM. No...
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    Ash in my Camp Chef

    Camp Chef PG36 Wifi, new purchase. Among the reason I bought this was the removable ash cup. "Some" ash ends up in it, but I always end up vacuuming everything out anyway. It blows everywhere. Just did pork butts for 18 hours, almost 20 pounds of pellets, big mess. I understand the convection...
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    Smoking pork butts for a luau, advice please?

    I won't be fooling anybody with thinking this is authentic Hawaiian barbecue, just hoping it will be edible. GF thinks I'll be wearing a grass skirt and coconut bra, she better think again.
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