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Hi All, A friend gave me this grill, I haven't seen one like it before. Anyone out there have any good info on it? Look forward to hearing from ya! r2

I have some friends coming over for dinner Wednesday night so I decided to smoke some BB ribs. I have them rubbed and in the fridge till tomorrow's smoke. The rub is brown sugar, garlic salt, ancho chile powder (I use mild and hot mixed) salt, black pepper, celery salt, cayenne pepper, cinnamon...

Hi, I picked up a piece of meat marked "London Broil" which I know is not referring to a cut. Is there a way to smoke this? I read through several threads and it looks like a no go but I thought I would ask anyway. Look forward to seeing any replies. r2

Got these at the market yesterday and have them resting in a ziploc bag with BBQ Sauce in the fridge. I have smoked beef back ribs before but not the ones called "beef country style ribs" which seems to be just rib meat off the bone. Planning on 3-2-1 method in the offset using charcoal for fuel...

Does anyone have a good source for apple jelly?

Hi all, Haven't posted in a while but I thought I would after smoking a whole chicken. I used what my local grocer calls a "smart chicken " (not sure how smart since it wound up in my smoker) In the smoker around 5pm (Masterbuilt propane smoker) Ran the smoker at 350 degrees using pear...

What's the right cut for roast Beef? r2

Hey all, I am doing ok with smoking poultry and pork but cannot get any good results form the beef I have tried (except prime rib) What are you all smoking with success and what methodology are you using? Look forward to some info. Thanks, r2

I am looking for a exhaust stack damper for my smoker. It's a bar b chef rig. See the pics. Let me know if you know where to find this part. Thank, r2

Trying to decide if I need this little smoker. I have a 18" and a 22" Weber grill, an Offset smoker, a vertical propane smoker, and a gas grill. Not sure if I would use this unless I get some input from the group if it has some value to use. Just putting it out there. r2

Hey all, Going to rotisserie a 4lb pork loin tomorrow for an evening dinner. Haven't done this before so any info would be appreciated. I have a new Webber 22" charcoal grill with a rotisserie add on. r2

Haven't tried a pork butt yet so I thought I would give one a try this Saturday. Picked up a 6lb bone-in butt from my local market. Used Jeff's rub with added cumin and coriander. Wrapped and into the fridge overnight. Into the offset smoker at 8am 3 hours in. Spritzing with a mix of...

I have 2 Thermo Pro TP 08's Does anyone know how to get them to read separately? I need 2 digital thermometer, but the receivers just want to read from one sending unit. Any ideas other than getting a new unit from a different manufacturer? r2

This thread actually started with another thread about inconsistencies in my fire box. Got that sorted out. So I thought I would try and smoke something to test it. Haven't done lobster tails yet on a smoker so that was m

Hey all, I am having trouble getting the fire spread across the fire box. All my heat is next to the chamber damper. Any ideas on how to get an even spread of heat across the fire box? Check out the pic.

Hey All, I've done brisket, beef ribs and prime rib but I am looking for some different cut of beef to smoke this weekend. Any ideas gang? r2

Smoked a Turkey breast today, here's some pics. Brine ingredients. In the bag overnight EVO and ready for the smoker 4 hour mark Ready to carve Plated with stuffing r2

Using the offset tomorrow for a half Turkey breast. I was wondering if after a wet brine can I let the breast dry brine in the fridge uncovered so I would crisper skin? Wet brine recipe I have done both wet and dry but not one after the other. Any input? r2

Any tips on carving a spatchcock? r2

Thought I would try my hand at spatchcocking and smoking a chicken. What I paid for the bird. Well I can't seem to upload any pics but the bird came out great r2