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I usually do BB, but the local butcher did not have any today so I rolled with Spare. Should I do a St. Louis cut?

Does anyone ever do baby potatoes on the smoker? A local catering company does these and I am trying to make them similar but the skin seems to always be too tough when I do them.

I have some Salt Pork Belly. Is this good in a smoker? If so, what is the best way to smoke it?

Hello all, I am smoking an 11 lb bird on Thanksgiving morning, but it will not be served until 4 PM. I will be done with the smoke early because we have other engagements. What is the best/safest way to keep the turkey warm? Thank you for the help!

I got home early today and decided to fire up ol' reliable (UDS). I have never smoked wings and breasts so I decided to try it for the first time. I did a simple brine for a couple of hours and added Jeff's rub to them. I got the smoker temp up to 235 and put them on. They stayed on for roughly...

What do you all make for you New Years Eve Party?

I got a huge bag of pellets for Christmas... I smoke with a homemade UDS. How do I go about using these with this type of smoker? Can I just add them with the charcoal briquettes? Do I need to buy the pellet smoker tube? Thanks for any help you all can offer.

I am looking to smoke a ham for a Christmas dinner this weekend. It seems there are a lot of different types in the stores. What do you all look for when smoking a ham?

I cooked my first prime rib today and it turned out really well. It was as close to melt in your mouth as possible. I coated/seasoned with Worcheshire Sauce, CGP, Onion Powder, and Garlic Powder I started at 4:00 PM @ 225 in my UDS with Kingsford Blue and Hickory wood chunks. The temp stayed...

I forgot my Thermo Works dual meat therm and am smoking a pork butt today. I made a trip to Wal-Mart and got an Expert Grill Insta Therm and a Pro Grade Grilling Wifi Grill Therm... Has anyone used either of these? How is the accuracy? Thank you

My oldest finished preschool and is headed to Kindergarten. We decided to have a family dinner to celebrate and did a pork butt on my UDS. I smoked it last weekend and then vacuum sealed and put it in the freezer. I reheated in warm water over the stove and then kept it warm in our crock pot. I...

Going on spring break to Pigeon Forge next week and smoked a butt to take. I bought an 8 lber @ $2 a lbs. I trimmed a little fat and put her on the UDS around 2PM. The UDS kept temp around 260-265 for a good portion of the smoke, but I did not start with enough fuel and ran out of charcoal and...

Jeff's BBQ Sauce has been a huge hit!!!! And yes, the heat does intensify as the days/weeks go on. This is what I plan on using from now on.

I made a finishing sauce for my pork butts about 3 weeks ago... I have some left in the bottle and am smoking a butt today. Is the sauce still good, or should I make a new batch? Thanks and Happy Smoking!!! Go Boilers!!!! - Adam

I am having some people over for a Poker Night and am smoking an 8 lbs pork butt. I had a slow start but finally got it on around 8 AM. I am going to try soflaquer's finishing sauce for the first time. My plan is to let it go all the way unwrapped until it hits 205, but I might have to speed up...

I'm checking my Therm Pro's accuracy before my smoke tomorrow. They are showing about 25 degrees higher when checking with the oven temp (Oven Temp- 225... Therm-Pro-250... So I decided to bump the oven temp up and re-check.... (Oven Temp 250... Therm-Pro Showing 275)... However, when I checked...

My wife and I always get a whole hog each year. We had some small pork shoulder roasts left over (around 2 lbs each). So I decided to throw a couple on the UDS tonight. I wrapped them at 165 and then I glazed one when it reached 195 and left the other on until thry reached 205. It had a nice...

What is the hottest you all have gotten your UDS?

Trying out my first brisket with the family coming over to watch some football. It isn't ideal conditions in Indiana right now... the current temp in -6!!!! Oh well, nothing a little coffee, beer, and smoked meat can't handle. I started the charcoal at 5:15 and the meat went on at 6:00 AM My...

I smoked some spare rib and have quite a bit leftover.... Not because they are not good, but because I made way to much for just me and my wife. Besides the obvious of just reheating and eating.... what are some ways you all use leftover spare ribs? Happy Smoking!