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Well I tried smoking my first brisket this weekend.  FAIL!  I had decent bark and flavor, but it was pretty damn dry. I started with a 17# packer.  It went in  whole last night around 6:00 pm.  I seasoned it using nothing but SPOG (used cracked pepper). Smoked with a mixture of hickory and...

Today I am doing my first ABTs. The jalapeños are huge. For the stuffing we are using cream cheese, Parmesan cheese, 4 cheese Mexican blend, pepper, garlic powder, red pepper flakes and some diced habaneros. It tastes great as it is on a raw jalapeño. I also have a bunch of chicken wings...

Hi all, New to the sight but have been smoking meats and fish for a few years.  I love to make game sausages and jerky, especially elk. I have smoked turkey for thanksgiving, wild turkey (that was awesome, stuffed with green apples and wrapped in bacon), salmon, cheese, pork butt.   I have a...

I have 2 fatties in the smoker today.  First time trying these.  The are seasoned ground beef mixed with some jalapenos , stuffed with some sharp cheddar, smoke gouda, green onions, dill pickles sauteed mushrooms and onions wrapped in a bacon weave.  We are all drooling while waiting.  Have to...

For years I have been using the Maverick ET 32 dual probe thermometer.  For me, it has performed flawlessly and both probes will read 212 during the boiling water test.  However, I have felt limited by having one oven probe and one meat probe.  So I decided to get the Maverick ET-733 since it...

I have been lurking around this site for a couple of years and finally decided to come out of the shadows. From what I have seen, there is a wealth of information here and I can't wait to tap into it.