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so, I just bought a new kettle, doing an initial burn in right now I had a kettle, not that old. But the one touch ash handle and bottom vent covers rusted under. I ordered a replacement but then removing the old one turned into a project, it was too rusted in so finally I ended up damaging...

so, most recipes for burnt ends call for first smoking the whole brisket and then breaking it down in cubes for burnt ends. But I have only about 4 pounds of point only brisket so I am thinking of just cubing it right from the start, smoking the cubes on the grate and then into a foil pan once...

did a smoked meatloaf on Sunday, pretty basic just ground meat, with onions, breadcrumbs, some rub and BBQ sauce,. Haven't done this before, but will be doing it again, was really good!

So, I have two small flats from Omaha Steaks. They look very lean with very little fat on them. I am thinking of smoking them and then using them for chili. Expensive chili yes, but I really like brisket chili and I am worried about how the small flats will be on their own. I have read this...

Found some brisket point only for sale near here so I grabbed them and made burnt ends. Cubed from the start then smoked for 4 hrs then put them in a foil pan covered for 2 hours and the uncovered for another hour or so to firm them up, they were very good! Pictures are out of order, the...

Fired up the kettle last night, got the cast iron grates on over the charcoal baskets, used Jealous Devil lump. Seasoned with Heffer Dust rub that came with my RecTeq. Sear was good and for once I didn't over cook it!

I got my new smoker this week and put it together and did the burn in on Friday, today is the first smoke. Decided to do some pork butt burnt ends. Looking forward to getting a lot of use out of this Deck Boss.

so, I am considering the Deck Boss 590 from RecTeq and also the Camp Chef Woodwind SS 24. I have heard only good things about ReqTeq and was about to make the purchase. But what I hate about my current smoker, a Pit Boss is the clean out where you need to take the grill grates and heat...

so I have three separate brisket points all around 3 pounds or so. I couldn't find a whole packer and the place had separated the point and flat cuts, so thinking of wanting burnt ends, I bought the points. I am thinking of smoking them "as is" after rubbing them up and then pulling them around...

I am aiming to make chili tomorrow and wanted to smoke some chucky tonight for the meat. Planning to smoke the roast then rest and let it sit in the fridge overnight and then use it for the chili tomorrow. Any suggestions on how much to smoke the meat tonight? Thinking to the stall?

Decided to do a pork shoulder yesterday. Didn't take a lot of pictures, but it came out pretty well. I put it on my pellet smoker, it was 8 pounds, took 12 hours with the first hour on the smoke setting and the rest at 250. Unlike in the past, I didn't wrap or do much of anything, just...

My Pit Boss Tailgater was tripping the circuit breaker when plugged into some outlets at my house and strangely this one outlet when I used it would never trip. But, I recently removed an old pool and want to re-use the space for a new paver patio so I converted the pool power to a regular...

So, I went to smoke a few racks of ribs yesterday. I decided to use my pellet smoker. I had some time with the holiday so I cleaned it up extra well, changed out the grease drain bucket liner etc. And then I moved it from the 'winter' location near the house to a different location to free up...

I am looking to double smoke a spiral sliced ham for Easter. I will follow Jeff's recipe for the most part, in terms of maple syrup. I need a zero salt rub, thinking it doesn't need sugar with the maple syrup on it. Any advice?

I smoked a short rib yesterday. Came out really nice. A bit salty, I need to cut back on that aspect but other than that was really good. Did it on my pellet for about 8 hours, foiled at 165, pulled at 203. Rested a bit and then chow time!

Decided to so some pork butt burnt ends on the pellet today. Just some rub and paprika on them. Going on for a few hours on the smoke then will foil pan them.

I gave chuck burnt ends a try on my new Kettle. Starting to get better at temp control with it. Simple smoke, just did SPOG with cut up chuck then when the color was good after about 3 hours foil panned them with some BBQ sauce and some beef broth. Couldn't quite keep the pictures in order...

Been a drought in these parts but for today it is raining pretty good. I was away most of the weekend but wanted to do some Chucky Burnt ends today. Decided to power through the rain, with a tent over the smoker. Been on an hour and a half, starting to take some nice color. Will be putting...

So for the "tax free" weekend they have in MA I bought a Weber Kettle Master Touch. Then I bought a vortex on line. Did the burn in on it to see about temp control etc. and then threw a few burgers on it during the week. All good. Last night I tried the vortex and did some wings. I had heard...

One of the stores I got to regularly usually has pre-sliced spare ribs but I have always stayed away from them as they are not the traditional way you think of when you think of smoking ribs. But today they seemed the freshest and best cut of the limited selection so I decided to try them out...