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I finally have a weekend where it’s not raining, not 95 and not 80% humidity. Watched a video from Ernie Tex on smoked carnitas and have been dying to try it because I love me some carnitas tacos. Cubed up, seasoned with black pepper, some Badia taco seasoning, a garlic jalapeño rub and a...

Had nice weather today, so I decided that I wanted to cook one for the first time. Naturally I got roped into something, so here I am at 8:45pm doing it anyways. Smoking at 225 with oak until it hits 110F and then grilling it over the same wood in the fire box to 130F. Seasoned with fresh...

Or should I say one butt. My local grocery had butts for $0.99 a pound, so of course I had to snatch a few up. Hopefully the weather holds up. For now I’ll be tending the fire and listening to the hummingbirds fight over who has control of all the feeders.

Ordered about three months ago and this thing is a beast. First off, I’m glad I got the counter weight because the lid weighs a ton and I messed my shoulder up last week or forever, who knows considering that I’m 51 and spent 20 years doing powerlifting. Drinking beer and seasoning this thing...

The other week I picked up a load of pecan that had some powderpost beetles tagging along for the ride. I went and picked up some food grade DE and was going to dust the wood pile with it when I got home today when I wondered if that's safe. Anyone else dust their wood? An AI search says it's...

I currently have a Kamado Joe, which is great for grilling and smoking. The main drawback is with long smokes like pork butts or brisket. I'll run out of charcoal, have to pull everything, fill it back, relight, get back to temp and start over. Originally I was looking at Traeger and that...

I haven't smoked anything in quite some time. Work has taken over for the last year, but with Fathers Day upon us I never miss smoking ribs for my dad. This year I went a little different with the rub. I stuck with the brown sugar base and added onion powder and garlic powder along with my...

I like a little char on my ribs which is why I grill them. Wish I took more pictures, but I guess that'll be for next time. I rubbed them and let them sit for about 10 hours. The rub was made from dark brown sugar, chipotle pepper, paprika and mustard powder. Tossed in the smoker at 250 for...

Finished off three racks today that turned out fantastic. Wish I took more pictures than just the finished product. I guess that'll be for next time. I rubbed them using dark brown sugar, paprika, chipotle pepper and mustard powder, and let them sit for about 10 hours. Tossed them in the...

I've been a lurker on this forum for a little while and certainly have to say thanks for all of the great information. I'm somewhat new to smoking, but definitely not new to cooking. I'm from Ohio, but transplanted to NC which has some great bbq joints. Just thought I'd join to first say...