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smoke them to eat not for dried peppers. I do that now with some other varieties. The ones Im wanting to do now are long hots and I usually fry them up in my cast iron skillet with olive oil and have with meals. I was thinking to try something different with them.

Im still new to smoking things. My Hot Peppers are starting to be ready. I picked a bunch yesterday and was thinking of trying to Smoke them. Not sure where to start or how to attempt it. Is it worth it or would I be wasting my time? Thanks for any advice...

love it up there. I live in the Syracuse area. always good when we go to A-Bay. We have friends who live on the river between Clayton and A-bay.

And the finished product no bacon 1st And bacon wrapped...

Hit the smoker a little later than I thought. The smoker was giving me temp issues had to get it stable. Here are a couple pics. Just before it hit the smoker and right afterwards...

Will do. hitting the smoker about 3, Hoping it’s done 6ish...

I’m trying one bacon wrapped and one plain. Going to cook at 230-250 to an IT of 160. I’m guessing 3 hours or so.

We are having a small party for my sons graduation. It’s family only. I don’t want to spend the entire day hoping the butt gets done when I need it done. I want to cook it the day before so I have no stress. I plan to do ribs the day of the party. I can control ribs pretty well. That’ll let me...

I thought about bacon after o had it all made and ready to hit the smoke. I will be doing that soon I think. I was very happy with Dow it came out...

In fact 1st beef I’ve smoked. I’ve done several Pork butts and ribs but no beef until today. I used 2 pounds 80/20 ground beef and about 1 pound of ground pork breakfast sausage for the meatloaf. Smoked for about 3 hours at 230-250. Pulled it at an IT of 160. Let it rest 10-15 minutes. It was...

i do not soak chunks Or chips. Then you just wait for water to burn off before it’ll smoke.

I’m new to smoking and I have the same smoker. I’ve had mine for 2 months now. 10” cast iron skillet sits right on the chip tray I’m only using chunks now. Chips just burn up too quick. I have not had a flare up since I switched to the cast pan. My temp will wander a bit from 230-250 mostly. I...

crispy bits kinda jerky ish. Sweet and chary. left overs from trimming ribs St. Louis style. 2 hours on smoke then sauced and 45 more on the heat.all doe at 240

Me too. Started 2 months ago. Butt was just under 7 lbs. temp was as good as I could hold stayed 240-260 the whole time. With smoke 4.5 hours. The just at temp until internal temp was 200 -11 hours for that to happen. Then wrapped in foil and placed in cooler for an hour then pulled it and put...

Came out great, so juicy, it just fell apart...

pork butt today 12 Lbs of ribs tomorrow

Sun was coming up over the smoker this morning...

looks good. Im relatively new myself. Had my smoker for about 6-7 weeks now. My 1st Butt took 13.5 Hours it was about a 7 pounder. I am doing a 9 pound tomorrow. will be starting it about midnight hoping itll be ready early afternoonish...

Love the smoke rings the propane smoker gives me. Everything I have cooked on it has had a great ring. I know they say smoke rings aren’t important but look at this it looks great with the red ring...

This is my 1st smoker. I guess I’ve guess I’ve jumped in with both feet. Here is where I’m at right now. I built a hut to keep it outta the weather. I added felt on the door seals(much less smoke leakage around doors). Won an inkbird instant read thermometer on this great site. Thank you...