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Put two 9+ lb butts on the BGE yesterday and they went for 13 hours before I got tired of it and took them off. They were at 225, then 250, then 275 as I tried to get them to hit 203... They hit 180 - 190 depending on which Meater probe you were looking at. Question is: do I just shred today as...

So, I'm continuing my journey on figuring out what the heck I'm doing. Here's my attempt at a reverse sear with a (DELICIOUS AND GRAIN FED, NO HORMONES FROM EARTH FARE AND SO TASTY) rib-eye... (All caps indicate wasn't cheap haha) I followed some ideas from here and from the book Meathead. I...

So this past Saturday was GORGEOUS in SC, and having splurged recently on a Medium Big Green Egg, I felt compelled to smoke these Boston Butts. Nothing really new here. I did not brine them. Rinsed them and patted dry. I put French's Mustard and Lawry's on one. I put Lawry's and some Walmart...

Looking for some advice: Quick background: I am leaning to smoke using a Cajun Injector smoker that was my late husband's. I use it probably once a month (more in the summer). He got it December 2013, and I'm pretty sure it's never been cleaned out.  I clean the pans and racks between smokes...

My husband used to call this Drunken Chicken- he and his buddies did it on the grill at football tailgates. I decided to try Jeff's version yesterday for my family in the smoker. As an aside, if anyone needs some rain in their area, please call me. Once I set my smoker up, you are guaranteed...

I meant to post this previously but a couple weeks ago was my first attempt at smoking chicken. I used the concepts from Jeff's book and the outcome was delicious!! I brined the chicken breasts in kosher salt, water and Dale's Seasoning in the fridge for about 2 hours. I used fresh rosemary...

Using instructions from Jeff's book with a lot of careful study of @Bearcarver's fantastic Step-By-Step, I am attempting to smoke a pork shoulder for my family today. (I'm also doing a side of mustard greens as I prefer those to collards and my momma is making the Hoppin' John!)   I didn't get...

So, I have cranked up the ES today to do a double smoked ham.... about 1.5 hours into it, it started drizzling... So, I did this... Wiped all water off the unit, made sure it was vented well, and not too long after, temp was perfect and smoking right along!  (Yes, that is a camera tripod.)

Hi All: So, long story short, I am learning to use my late husband's smoker. (Well, and grill, but I've gotten pretty okay at that.) It's a Cajun Injector I bought him for Christmas in 2013. He used to do a lot of stuff for us - hams and chicken wings were my favorites. So, I'm learning how...