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Hi all, After a crazy last two weeks, I get to spend some quality time with my stick burner. :) Tonight, I am starting with this: I got this packer from my chef at work (a country club). It's not the best one I have ever gotten, but it will work. Going to try suspending some fat over the...

More offset practice this weekend - put on a turkey breast: I slathered it on the skin and under it with a mix of honey, horseradish mustard, garlic salt, onion powder, paprika and Cholula. I also threw in some garlic and cheese sausages. More pics to come...

Before I poked around on this site, I had no idea what a barbecued fatty was. Needless to say, once I saw a few pics of them, I had to give it a try myself. I put one together tonight, and tomorrow, it'll go on the stick burner. My idea was to layer beef and pork sausage with a little spinach...

Hi all, Still playing with my offset. I had a small flat, so I defrosted it, punched it up with this: I put it in a ziploc overnight with some beef broth, worcestershire sauce and little soy sauce. I SPOG'd it up: And popped it into the pit. For this cook, I tried a full chimney of...

It's a beautiful morning on my 49th birthday, so why not burn some sticks! Today's project: Rubbed and wrapped it last night and and reapplied the rub this morning: The plan is 275 for 4 - 6 hours, wrap and finish in the oven. Enjoy you day!

Got a bonus day off today, so I am playing with my pit. I rigged up my stoker to my new offset. In the past, I used it with 18.5 WSM. I put these 2 beauties on with the intention of doing a 3-2-1 cook: I am about an hour and half into the cook, and it's definitely not as smooth holding...

Another practice run with my new offset, using a couple bone-in breasts. The one on the left is a commercial bbq rub and the one on the right is Mrs. Dash. For each one, I mixed the spices with some melted butter and applied it underneath the skin and on top. I then added a some more spices...

So, today this happened: And when you take of a golf course for living, this means you get a day off. So, you do this: Brisket flat, Cooking at 275, S&P rub. I am using a mix of hickory and apple, because that's all I have. It's on now, running pretty well. Going to wrap at 160ish...

Hi all, I am playing with my offset today, so I figured I would throw this out there. Feel free to comment and critique it. It's a snowy, cold and grey Sunday afternoon up here in New England...a perfect day to fire up the smoker. It's my fifth time running this thing: Here is the fire...

So, I poked around using the search function and didn't find an answer, so I'll throw this out there. Is seasoning wood purely a matter of wood moisture content? Or does maturing wood also help it "taste" better when we smoke meat. I ask this because I saw in a thread somewhere that some folks...

Hi all, Lot's of great info here! I am actually originally from Rhode Island, but I manage a golf course property here in CT. I have been smoking for a while now, mainly on a WSM with a stoker. Lately, I have been messing with stick burners and I am enjoying the process. In addition to...