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I’m making some chuck roast burnt ends for the game Saturday (hook ‘em horns!). Since the game is at noon, I’m gonna cut the roast up first, smoke for an hour or so and then put them in a pan with some sauce and brown sugar to finish. My question is, since I won’t get the kind of slow fat render...

picked up a packer the other day, only 9 lbs but i wanted to make sure it would fit on my 14” WSM. Found out this morning when I was about to trim and separate it that I bought a select instead of choice. Rubbed with salt and pepper and put it on around 10:30, flat on the bottom rack and point...

had some 73/27 ground beef in the fridge so I mixed in a couple eggs, breadcrumbs, salt, pepper, sautéed onions and bell peppers. Put it in the 14” WSM at 210 for 3hrs over kbb charcoal and a stick of oak, then glazed with 1:1 bbq sauce/ketchup and cranked heat up to 250ish until it hit 160 IT...

I’m cooking beef ribs for the first time today, do I need to let them rest just like brisket or will about 30 mins do?

I just got a slightly used 14” WSM, is there anything I must know before getting my feet wet? Everything is pretty clean, guy said he only used it a couple times, but I still plan to clean it up before I fire it up.

About to put on a roughly 11# whole brisket (13# before trimming). Gonna stay up with it until it’s time to wrap with peach paper then I’m gonna let the propane do the rest. Plan to start probing for tenderness around 190 to be on the safe side, fingers crossed

I plan on smoking a 13# brisket tomorrow for the 4th. No party planned, just practicing my brisket cook. There’s no way my wife and I can eat all of the meat before it goes bad, what’s the best way to preserve the leftovers? What’s the best way to reheat them? (I don’t have a sous vide machine...

I was thinking of getting a temp controller for my offset but with price being so high I decided to salvage the burner from my old Brinkmann “wsm wannabe” barrel smoker. After breaking the nozzle trying to bend it straight, I was able to piece together another one and was surprised it actually...

looking into getting a temp controller for my ok joe highland to make it easier on long cooks. Don’t want to sink a lot of money into it and I’ve been looking at the IQ110. Is the fan on that one strong enough for my offset? Is there a stronger fan available for the IQ110?

I was looking to get a basket for my ok joe Highland but wasn’t wanting to spend over $50 on one. I picked up a 12”x24” piece of expanded steel from Lowe’s for $11 and bent the sides up around the existing charcoal grate. Then I put the grate in the box with the “basket” on top, it fits the...

Gonna try my first burnt ends today, I hear chuck roast is a pretty forgiving cut so I’m using that. Marinated overnight in Worcestershire/beef broth mix with some minced garlic. Rubbed with salt and pepper and put it on my ok joe at 8:45, no time limit on this one so I’ll be able to get some...

Since I had a little trouble with temp on my last long cook, I decided to smoke some sausage links and try my luck at a shorter cook. Started with a chimney full of royal oak lump and 3 splits to get a nice bed going. I think my problem last time was the splits were too big for my ok joe and...

This past weekend I fired up my ok joe offset for a brisket and turkey breast. I started with a chimney of royal oak lump and used splits to get a good bed going. Every 2.5 HRs or so I had to add more lump because my coal bed had dwindled down to almost nothing. Is this normal? I had the stack...

Has anyone ever used rendered brisket fat to season your cooker? I figured I could try it instead of just tossing all of that fat but I’m not sure if it would work.

I saw a YouTube video for my highland offset that suggested turning the firebox grate sideways to create more room underneath for air, thus eliminating the need for constant ash scraping during long cooks. Has anyone done this? Are there any drawbacks? Thinking about trying it when I cook this...

Tried out some ABT’s before the holiday weekend. Cored them, wrapped with bacon, stuffed halved lil smokies and filling and put them in my new rack. Filling was just cream cheese, sour cream, cheddar and taco seasoning. Found out that I need to stagger the peppers in the rack so the ones in the...

Woke up to a rain shower this morning and realized my wood pile was outside uncovered (except for some thin pine trees). Will there be any issues using this wood after it dries out again?

Brisket in my area isn’t available at every grocery store, some have choice, others only carry select. Is it worth the time to cook a select brisket or should I just go ahead and stick to choice or prime? I’ve only cooked a couple in my time, is it good to start with select and go up to choice...

Gonna smoke some ribs on my OK Joe Highland this Friday but I only got 2 racks and I want to make good use of the smoker on my first try (the fire is hot, might as well get good use out of it). Is it a good idea to throw a turkey breast on at the same time the ribs are going? Not sure if it’d be...

just purchased an OK Joe’s Highland in an effort to create consistent results with the smoker’s “white whale” of brisket. Seasoned the smoker yesterday and am currently working on a few mods to regulate temp. What seems to be an acceptable temp range for most? (I’m aiming for 275 so I assumed...