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I bought some homemade apple and blue cheese brats. They are not packed real tight but up to 140 after 30 min at 205 degree kamodo.... What's going on here?

First brisket questions... I searched but didn't find any basic answers. How much of the fat cap do I trim? For burnt ends.... Do I cube up the point and high heat them Thanks in advance....

First time setting up for 230 degree smoke. Coal and wood tips? About 70/30 lump to wood ratio?

My wife bought a pre-smoked (fully cooked) Butterball to go along with a small Turkey. It just needs to be heated up. What about.... You guessed it.... 250-275 degress or so in the smoker with some nice hickory?????? Will it dry out?

6.2lb butt........ started at 10pm......now 8am    still 150 degrees for the last 2-3 hrs..... What your longest stall???????

Right now I have a 10# picnic, 9# butt, 4# butt, 2 spares, and 2 BB...... All out of beef at the moment. I am planing a small party for about 20 or so in late June. That will use up the two larger roasts. I was thinking about 4 spares also. I only have a small GOSM with two racks, so I will...

I had a tree die this winter. Actually it has been going for the last couple of years. The good news is it's a Maple..... It is pretty dry and has been fully dead for about 5 months. Is it ready to burn? Gotta get to choppin on Sunday

I received a few racks of beef backs from a friend and I have never smoked beef ribs. I also wanted to try a seafood stuffed ABT. Here are the racks all seasoned up from the night before. The special ABT's are Poblano's stuffed with crawfish, shrimp fajita mixture, green onions and cream...

Scored 4 Baby backs for a $20 dollar bill>>> I feel like a scab, but a guy I work with has a friend that gets a link card from the gov and sells food at 1/2 price........... If I didn't take them, someone else would have..... I have a new store bought apple wood rub to try....... Guess what...

They had two picnics with the managers special price label. #1 was 9.95# and was $7.80... #2 was 8.2# and was $7.19... We are doing a brunch for about 8 people on Easter and my wife is making a few quiche's. We have now added pulled pork to the menu. What time would you all start on...

Mix 1 cup soft cream cheese, 1 cup sour cream and 1/2 cup hot sauce (Franks) Add 3 cups smoked chicken(shredded) or pulled pork. Bake 350 for 20 min or so. Serve with celery , crackers or what ever

It all started approx 2 years ago......... Chuckie was born.......... A few years later (early in the morning), I entered the picture Time to wake up a little bit........ Here is a picture of Chuckie about to fulfill his destiny......... After a long talk (about an hour at room temp), I...

It is now 5:45am. The temp outside is 15* F (sounds like the start to a book>>>>>>>>>It was a cold windy night......) I have soaked the corned beef flat for 4 hours, dry rubbed overnight with extra coriander and black pepper, and now it is resting until approx 7:00am. I have read many...

sorry... found exsisting thread

How do I get a stronger smoke flavor out of my small GOSM? I did a butt last weekend. It had a great ring about 1/2 inch wide. I even used 1/2 misquite and 1/2 hickory. It was done perfect and ran at 225 for 9 hours. I even left the wood a little dry to produce more smoke? I use a larger pan...

Walmart had .40/# generic turkeys so I couldn't resist for 5 bucks. 8 percent solution, so no brine. I did use a small amout of injecton with butter,apple juice and so on. Long story short.... Nasty dry.I tried the temp at 275 to make it crisper. Pulled it off at 158 in the breast. I will never...

Third day being home with Pneumonia. Feeling much better. I think the antibotic is kicking in..... No better time to smoke a butt.... Had a 11# picnic and trimmed down to about 8.5#. Just got it on around 8am. May need the wifes help tonight wrapping in foil and towel??? Mix of Hickory, Pecan...

Made Jeffs meatloaf recipe last night and brought the left overs into work for everyone to have a sami...... BIG HIT...

Chops overnight in apple brine wrapped in apple bacon with an apple slice underneath. Pork stuffing made with apple juice and apple chunks all smoking in applewood........ with chunky applesauce and dutch apple pie for dessert (not smoked) Wow...... This is borderline pathetic