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Is it true that it’s bad for the smoker to occasionally cold smoke salmon in it? I’ve read the oils from the fish aren’t good for the smoker and can affect flavor on future cooks? I’m just wondering if cold smoking a couple LBs of salmon a year is really gonna affect it. Any thoughts appreciated

Anybody have any experience with the BBQ guru on an insulated box smoker? Any tips or tricks as far as when to start the program/fan, and how much they keep air intakes/outtakes open while using it? Been years since I’ve used mine but gonna give it a go for overnight brisket cook on an...

Alright same cook but different topic so wanted to start a different thread title. Anybody ever long held 12/18 hours pork? I have a warming drawer that I put beef in usually at 155 or so and holds brisket great but I know beef is a different beast. I’m gonna have a hard time finding time to...

a buddy of mine gave me a small suckling pig to smoke. It’s tiny, but I figure will be a good family dinner. It’s tiny - says it’s a little over 8 lbs. anybody ever smoked a pig this small? Plan is to inject, rub down and smoke. Curious as to cook time and any lessons learned. Pictures...

13lb prime packer from Costco. They quit carrying prime earlier this year but last time I was in they were loaded so grabbed one Trimmed and seasoned with a combo Holy Cow and Hardcore. Ran the pit ~250 entire cook, just firing her up. The consistency and efficiency of the Lone Star is off...

I’m gonna hold a brisket at 145 after cooking for an extended period. - 13 to 15 hours the way timing is working out. I’ve read about 2 options 1. Smoke until “done/tender”, let cool to 160ish to stop cooking, then hold at 145 2. Take off before “done”, still slightly tight, then directly...

Wanted to get some thoughts - I want to try to dry brine a brisket. If I dry brine tho, I really should only use pepper before is smoke it correct? If i use a commercial rub, like a meat church product, or Hardcore Carnivore, I’m guessing it’s gonna get too salty? I really like the MC rubs...

I have a propane grill, it’s a premium grill but the last couple years I’ve rarely used it as I prefer my charcoal or smoker. It seems it’s getting very little gas to the burners - flame is tiny. I’m thinking there my be a clogged propane line - spider webs or something. Is there a way to...

BB ribs seasoned with MC honey hog and randomly found some cut beef back ma so threw when in while I was at it. Seasoned the beef with MC Hily Cow. sorry lazy on the pics but good eatin’

Pre-sliced beef back ribs. Guessing a couple hours at 250? Thoughts on if I’m in the ballpark?

Steak fajitas on the BS. Outside skirt marinated for 6 hours and veggies with some Mexican spices. Turned out great

Finally back in house after a long hiatus, had a BBQ with friends. 4 racks of compart duroc BB and beef belly burnt ends. Pork rubbed with MC honey hog and BE with Hardcore Carnivore. All smoked on LSG cabinet with hickory. Didn’t get as many pics as intended but got busy entertaining...

Sorry folks I’ve been MIA as we were out of our home for 6 months for a remodel. House came out amazing, and better yet I’m back with my smokers and grills where I belong. First smoke since Feb so didn’t get the pictures I wanted, s little rusty but here’s a little tease. More to come soon I...

So I cannot get my jerky tender - I use eye round , slice 1/4 thick and dehydrate in dehydrator at 160 until internal temp is 150ish. There’s tender pieces here and there but most of it is tough and chewy. I’m gonna keep fiddling with a few things but any tips?

Sous Vide at 130 for about 90 minutes with some garlic butter. Seasoned and Hard sear after. Delicious

Have a batch of beef marinated and sliced for jerky. The question is dehydrator at 165 or Rec Tec on ES setting which I believe is suppose to be 180ish. Thoughts/Preferences?

Overnight shoulder on the RT. MC rubbed and smoked slow overnight. Awesome bark

78 yesterday here in Chicago land. Deep freeze clean out with bunch of friends and their kids. 2 racks of BB, 2 small pork shoulders. 2 racks off plate ribs, and douns a small slab of pork belly to make a few PBBE. Grabbed some trays of sides from the local BBQ spot and had a great evening...

So I know resting a brisket or Beef Ribs overnight in a 150 degree warning drawer is no issue, in fact many prefer it. I’m going this tonight with some beef ribs, can I rest a pork shoulder along with it? I’m gonna wrap both in Saran Wrap to keep moisture and then I’m warming drawer at...

Does a heat deflector plate go between the charcoal basket and water pan, or between water pan and chamber?