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First smoke for a while for me. I had both shoulders repaired (torn rotator cuffs) and couldn’t lift the doors on my smoker! We don’t get see many tri-tips around here so when I saw these at a local specialty grocery store I bought 3 of them to try. I know a lot of folks marinate tri-tips and...

My son turned 19 yesterday and he requested Beef Tenderloin for his meal. So it was off to Costco and then fired up the smoker. Seasoned with some blackening spices and onto the offset (the small end was removed and used by the cook to, uh... check for doneness, yah, that’s my story) Ran it...

So I got this idea from gmc2003 when he posted this smoke... https://www.smokingmeatforums.com/threads/meat-lovers-pizza-fattie.287754/ I started with a normal fatty so I did not document it with photos. Spicy sausage, ham, pepperoni, mortadella, salami, prosciutto, mozzarella, and pizza...

Getting ready for my son’s high school grad party. Smoked 4 butts and 5 chucks yesterday. My own BBQ rub on the butts and salt and pepper on the chucks. Vacuum sealed and into the freezer. I’ll reheat using the sous vide for the party next weekend. Hope I have a enough to feed everyone who...

First of all, I’d like to thank Inkbird for the thermometer in the most recent giveaway! I never win anything so this is a big deal. After a quick email exchange, I received the thermometer in a couple of days. As with most products, packaging tells a lot about attention to detail in...

I defrosted a 10 pound prime brisket from Costco for this mornings smoke. Fired up the LoneStarz offset and trimmed the brisket (no photos of the trim). Seasoned with salt and pepper and onto the smoker at 7am. I’m using SmokenAl’s trick with the trimmings on top of the brisket to keep it...

I took advantage of the sale at Dicks and purchased an LEM 5 lb stuffer. Ordered on Thursday evening and had it Saturday evening. I couldn’t wait so I planned a sausage day today. On the list was my first try at brats and some Hi Mountain snack sticks. Bought an 8 pound pork shoulder, grind...

With the retreat of the Polar Vortex, or as Sonny would say... "The Witch put her +!+ away", I saw an opening to restock the Chuck Roast supply in the freezer. So... on the smoker goes 7 chuckies: 4 with Salt and Pepper: 3 with Barbacoa: I wanted to do a Pastrami (my first) so I bought a...

With the local weather conditions here I went another direction with the two top round roasts that I picked up at Kroger (buy one get one free). I did a quick cold smoke with salt, pepper, onion and garlic powder. I smoked them for about 2 hours using hickory in my 5x8 tray. Brought them...

We started this meal as the ribs from our standing rib roast on Christmas Day. I smoked the 7 pound rib roast on the offset for about 5 hours on hickory. I smoked the roast to 133°, removed the bones, sliced and blackened the ribeyes with some cajun spices. You can still see a nice smoke...

What started as a normal steak dinner turned into a new adventure. My wife picked up four nice bone-in ribeyes for the grill. I normally do a reverse sear in the smoker. 40 minutes in the smoker and about 10 minutes over the hot coals. Well... This is what the smoker looks like today (I’ve got...

I just picked up 3 Prime Briskets at my local Costco at $2.99/lb. I know the rule... No photo, it never happened. So here is your proof.

Started out this morning with 2 chuckies. Salt and pepper only. And into the smoker they go. After 5 hours of Hickory smoke at 225°-250°. Chuckie was at @ 160°. Into a covered foil pan with a cup of beef bouillon for an hour and a half (Yes, I had a little nibble). Pulled from foil...

First of all a big shout out to Joedube70 for the smoker! He listed it here on our forum, I bought it and I think we both are happy about it! For the first smoke on my new 24x48 Lone Starz offset I decided on 4 chuckies. As you can see, my new smoker is a little bigger than my old Smoker...

Sunday Dinner with the family consisted of: Baby Back Ribs Fried Potato Crumbles Corn on the Cob Baked Beans I forgot to take any photos as the meal was put together but here are the finished products. Baby Back Ribs: My own dry rub, smoked for about four hours until they hit 160 degrees...

My quest for a new offset smoker has found a new name to me. Anyone have any info on PiggyBack Smokers? They offer custom smokers at a reasonable price. Here is a couple of links: https://www.piggybacksmokers.com/ https://www.facebook.com/pg/smokingoodtime/posts/?ref=page_internal Looking at...

First of all, thanks to Bearcarver for his great thread on smoking bacon using TQ. This is my first bacon and it was a success. The family really likes it and I will be, now and forever, on bacon duty. Not too happy with the belly I started with. It was a little thin and will be buying my next...

So, I have not smoked this cheese appetizer yet (putting an order in to Amazen now for a amnps)... but here is a non-smoked version. Looking forward to smoking the cheese first and then making this appetizer soon. Cut some Greek cheese into 1/2" - 5/8" slices. I used kefalograviera for this...

Smoked a couple of chuck roasts today for some Beef Barbacoa Tacos! Rubbed down a couple of chuck roasts with some Barbacoa spices and into the smoker at around 300 degrees for 3 hours. In a roaster, saluted some onion and garlic, added bay leaves, apple cider vinegar, chicken broth, taco...

Made a Bone-In Rib Roast for Christmas dinner. Dry aged it in the fridge for 3 days, rubbed it with oil, salt, and pepper. Here it is going into the 200 degree oven. No smoke as it is 20 degrees here today. Here it is ready to come out of the oven for a rest at 120 degrees. It rested until...