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  1. O

    Throwdowns and such

    I’m very new to forum and brand new as a matter of fact only 2 cooks under my belt. However the information learned from 1st to 2nd I have gained a lot of confidence. I didn’t know about TD until the other day. Saw a march but not an April? Anyway not sure all involved in entering. Someone...
  2. O

    Kitchen/poultry sheers&knives

    Hi all. Looking for recommendations for kitchen/ poultry scissors. Not a fan of two loop scissors. Any recommendations? Want to be able to to easily get through cackbone removal. Maybe $50 or under price range. Also a boning knife or best for pre trimming big cuts like ribs & brisket. Appreciate...
  3. O

    Extremely Satisfied

  4. O

    Extremely Satisfied

  5. O

    Extremely Satisfied

    In 4 half’s Ive gotten flats 3 times and point once. Usually around 4-5#
  6. O

    Like to try

    Curious. Never heard of smoking cheese. Just got a first smoker and definitely curious. My daughter loves all kind of cheese. Today I did cream cheese but didn’t know you could do other like cheddar. Can someone post a link of for beginners how to?
  7. O

    How do YOU make coffee?

    V60 is daily driver. However coffee is one of my addictions I like to dabble in. Definitely have just about every method. Also have the Fellow Aiden which is a phenomenal machine. Auto pourover. Can’t beat it. Sometimes it’s via coffee cocktails.
  8. O

    Extremely Satisfied

    I usually buy 1/2 beef share every year which I get about (4) chuck roast . Usually I do in pressure cooker and be like a really good pot roast. Well I am so happy how it turned out today in my new Oklahoma Joe Bronco. Kinders The Blend (SPG) 6 hours at 250( according to bronco gauge) 2 hours...
  9. O

    New approach.

    Which seasoning did you put in your cream cheese, we were having a hard time deciding what would go good, and dang pepper jelly sounds good. I remember being at a whiskey event. They had batch made mango habanero and peach habanero. That were amazing. We did one of each of these.
  10. O

    New approach.

    Very very happy with my new Bronco. 8 hours in and holding 250 rock solid. This thing makes an amateur cook like a pro. Chicken great, ribs better than anything I’ve eaten in a restaurant and even smoked cream cheese. Still going strong with the chuck roast.
  11. O

    New approach.

  12. O

    New approach.

    Chicken came out awesome. Gonna throw some seasoned cream cheese soon. So thrilled I haven’t touched it in 4 hours and temp rock steady. Allowing me to multitask. Getting my daughters game room done
  13. O

    New approach.

    Got my alarms set.
  14. O

    New approach.

    2nd go at it. Definitely got temp better figured out. Stacked charcoal tighter and lit from edge. Brought to 250 and held nice. A bit ambitious I know. My theory if firing up. Fill the grate.
  15. O

    Change of plans on Thermoworks

    So I had posted earlier that I had bought the Thermo works smoke for my Oklahoma Joe bronco, after a little more research, I decided to upgrade and also get the billows as well from Thermo works and then realize the smoke doesn’t accommodate it so I will be returning the smoke and I ordered both...
  16. O

    Top round for pulled/shredded beef

    I’ve done a couple Tops Sous Vide for roast beef sandwiches and turns out awesome. Maybe do same then finish in smoker? It is very lean.
  17. O

    Bottom round

    NG grille?
  18. O

    Bottom round

    Has anyone smoked a bottom round roast? How was it a how was process?
  19. O

    Hoping next cook goes smoother

    I do have about a 4# chuck roast in the freezer. I usually have great success with nice and tender in an instapot. Haven’t seen much info in smoker but I wan mentioning to my buddy is I should go for it. You may be right.
  20. O

    Hoping next cook goes smoother

    Definitely have a much better understanding of getting things started this time.
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