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So I am spatching a 12lb bird and wondering if I can start it in the oven and finish in the smoker for a little flavor and make space in the oven for the wife’s baking. Thoughts?

So I am going to try my hand at making boudin for the first time. I bought a grinder/stuffer for my Kitchen Aid mixer, and have never made sausage before. Figured I’d try pork before I process some elk trim I have. I’m going to smoke a 9lb pork loin, add a touch of beef liver, rice, sweet onion...

Hello all, I am going to be making baby backs for company this evening, and it’s really windy here today, which complicates things. I run a small fan into my firebox to offset this, but I’m thinking of smoking for 2 or 3 hours, and then transferring to my oven to finish. Something like the 3-2-1...

I am finding conflicting info on how to cook this. I’ve searched and people say to cook to an IT of anywhere from 135 to 209. I want to slice it. Please advise.

have an MES smoker that the control panel died on, to the tune of $100, that coupled with the fact I’ve wanted to step up to a wood/charcoal smoker and Walmart had a Highlander for $184, I bought myself a late Christmas present. To boot? It was the last one and the display so I got it assembled...