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Smoked a top round today for some sandwiches tomorrow. Used Killer Hoggs AP rub and lumberjack hickory pellets on my camp chef at 250. Took it a little higher than I wanted to (140ish) but it came out tasty. The killer hoggs rub surprised me, I thought it would be too salty but wow what a...

I have been using a camp chef pellet smoker for the last few months and have been pleased with the taste and convenience. Yesterday I smoked an 8 pound Boston butt 225 for about 15 hours. Rested an hour and pulled it. Tasted zero smoke flavor on it. I was also in a pinch for a rub, didn’t...

Got to use the vortex for the 1st time today. Did chicken thighs using plough boys yardbird rub with embers briquettes and a chunk of hickory. Left the thighs on there for about 45 minutes total, rotating the lid every 15 mins. I thought they came out pretty good. One thing I noticed is...

Currently smoking a pork butt with lumberjack hickory blend. I noticed that I keep getting an acrid white smoke every so often on high smoke setting on my camp chef. Previously I have been using Weber hickory pellets and really liked them. I open the lid to the smoker and the white smoke...

First pork shoulder I did on my camp chef. Thought it came out pretty good. 6 pounds and some change on the smoker at 225 for about 8 and a half hours. Weber hickory pellets and smokin gunz sweet heat rub. I had an accident with some cayenne pepper but it didn’t affect the outcome too much...

Hey guys. Pretty sure I am gonna pull the trigger on a Owens bbq Weber vortex. I have a 22” kettle I plan on using it with, possibly my 18.5 WSM but doubtful. Just wanted to know what size guys went with for their grill. Website says medium but I would think a small would be better for...

Hey guys. I recently purchased a camp chef zg 24 slide and grill from dicks. I assembled it and read the manual and aside from a couple cosmetic dings on the hopper and a scratch on the shelf attachment it looked in pretty good shape. I read the manual and followed the burnout. I was...

Whats up guys. So i have been smokin for a little while now using my 18.5 wsm. I bought the bbq guru and it worked great for a few times. Now it seems that during my smokes my fire is choked for air. Alot of times i get some nasty white smoke and the temps are low until i open a vent and...

Noticed today for the first time my wsm looked a little off. It looks like a crease/line all the way down the smoker. I wonder if its where the metal joins to connect? Heres a pic of what it looks like. Any ideas?

So i been wanting to smoke beef ribs for a good while now and i finally came around to it. I used bill gillespies recipe from his wsm book minus a few ingredients. S+P, garlic powder, cumin, chili powder and oregano. Used hickory and oak combo and smoked em at about 270 in my wsm without the...

Using my wsm i noticed the factory thermometer at the dome compared with temp at the grate level shows a difference if 100 degrees. Is that normal or should i just never trust the dome temp again. Kind of suprised. I know there is a difference between grate level and dome temps but 100...

So i have been through about 5 smokes with my new wsm. When i first got it i noticed the charcoal ring was just a little warped sort of oval in appearance but no big deal right? Well the top lid seems to have a decent amount of wiggle room. When i smoke i can see smoke escaping from the lid...

Gonna try and smoke ribs for the first time tomorrow. I have 3 racks - 2 baby back and 1 st louis. I used 3 different rubs for each rack including blues hog, smoking guns sweet heat, and dans backyard bbq. Im thinking of using oak or a combination of oak and cherry. I have apple, oak...

Hey everybody. So basically i used my wsm to smoke a pork butt without seasoning the smoker first. I got too much smoke in my pork butt but overall it wasnt a terrible first try. Now im trying to season my smoker following harry soo guidelines. Question is i seem to be seeing too much white...

Hey guys my name is matt I live in philadelphia, pa. Im new to smoking and I am using a 18.5'' WSM. Im a fireman here in phila and i have a couple of books i have been reading one of them is project smoke and the other is from the smokin hoggz guys. First smoke i did a pork butt and came out...