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I'm trying this recipe for the first time and am currently 36 hours into it. 48 Hour Beef Short Ribs. Has anybody ever done this one before? 160 seems like a pretty high temperature for 48 hours, but these guys put out a ton of recipes so I doubt they got the temperature wrong. I'll post...

Has this been discussed yet? I've been considering getting a Pit Boss just for those weekends where I don't have time to manage my drum smoker, but I saw this and wonder if it's worth waiting for? Anybody tried one yet?

I'm considering doing a series of posts where I try various methods side by side and show the results. For instance, a "turbo" boston butt cooked at 300-325 vs one smoked at 225 for probably 3x as long. What are the differences and is the time saved worth it? Another example could be wrapping...

Hello everyone. I'm a long time reader, first time poster. I've been smoking and grilling for about 10 years now, and have used pretty much everything from kettles, gas grills, electric smokers, offsets and now a vertical drum smoker. I'm an engineering in my day job, so I like to tinker with...