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Hi fellas, Making some baby backs at 225 and I'm now 8 hours in and the temp is just now starting to move upward after being stalled at 180 for about an hour. Is this normal? I'm now creeping up but should it take so long for ribs?

Hi guys, I'm sure this is a really elementary question for some of you here. The pulled pork I've made is fantastic but I'm noticing it is a bit dry once pulled. It's most noticeable when it is cooled and reheated. Do you guys have any tips to keep the meat moist without adding back in a lot...

Hi guys, Two questions I'm hoping I can get some help with. I've been smoking butts for a couple years and primarily that is all I've smoked. Now I'm working into ribs. My first rack last weekend were spare ribs. While the meaty parts were fantastic, there was more "tough" fat that I expected...

Looking to smoke a 5lb prime rib with apple wood this week. My wife does NOT like much red in her meat (yes I know - a sin not to have much red with prime rib).........and so I'm curious what temp to PULL the meat if we want just a slight bit of pink (medium well)? I was told to pull it much...