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My daughter plays field hockey and the concession stand requests sign ups for crock pot food. I'm planning to make pulled pork for Labor Day and refrigerate about 5-6 lbs for the game the following day. What is the best way to warm the pulled pork up in the crock pot for a large crowd like...

I have a lot of ground beef (probably about 80/20) so I'd like to make some bologna. I may mix some ground sausage with it if that's suggested. I don't currently have any ground venison. I'd mainly use for snacking with cubed cheese but would possibly slice for sandwiches too. Does anybody...

I shot a young doe this past winter and at that time smoked a whole hind quarter on the bone. One of the best things I’ve ever cooked. Brined it. I kept the other hind quarter whole but cut it off the bone for in the freezer. Currently have it in the brine for smoking tomorrow for my mother...

Smoked or not, what are you making for new years? Friends of ours are having a small get together. I'm going to take smoked bbq shotgun shells. I think they are doing pizza, couple different dips, meat and cheese tray. The bbq shotgun shells should add a nice touch.

Friends of ours are having a small get together for new years. I threw out a few ideas and they said they'd like me to do shotgun shells. I did them a few months ago and the only issue I had was the ends of the shells stayed hard. This time around I'm going to boil the shells enough to start...

High winds blew my Pit Boss Pellet smoker over on the front. The shelf was up so it buckled the barrel in at the bottom of the door and the shelf isn't folding down. Very frustrating. Hopefully I can get everything bent back to get sealed up good. Haven't used it yet to make sure everything...

I was going to buy a Pit Boss insulated cover for my 800 series but couldn't find available anywhere. Decided to give the $35 Harbor Freight welding blanket a shot and WOW! I don't know how much better the name brand one could be but this was definitely worth it. The temp at 7am Sunday was 30...

Yesterday was a good day. Since it's getting cold and I also get very busy with work over the winter I decided to smoke a pork loin for lunch and a deer hind quarter for supper. Have another warm up meal of each this week and freeze the left to get out over the winter when I don't have as much...

Anybody notice the insulated blanket for the 850 is non-existent? I can't find it available anywhere. Maybe it's because of the time of year. I really didn't want to make my own out of a welding blanket. Have any of you had negative results from making your own out of a welding blanket...

Philly Cheesesteak Fatty. Wow these things are delicious. Bacon weave wrapped around 1lb seasoned beef, 6 oz cream cheese (pictured is 8 oz but we're going to cut it back a bit), sauteed green peppers/onions/jalapenos, 4 slices provolone cheese. Tied up. 225 for an hour. 300 for another...

What do you have your chimney gap at and are there any circumstances when you change it? Mine is always up pretty high because one time I put it down low and my temp went down so I went back up with it.

4 lb pork shoulder with some butt rub. Italian meatballs. The power went out while doing the meatballs so I let the smoke get to them for a while (pellet tubes) and then had to finish off on the propane grill. Rolls from the bakery are the way to go.

I get very busy over winter with work (average about 60+ hours per week all winter) so I don't have a lot of time for the smoker and it tends to be cold in PA making the smoker work harder and also I like to do larger chunks of meat that leave a lot of leftovers. So the rest of this summer/fall...

So I've read and understand and agree that longer time on the smoker (low and slow) creates the tenderness for meats in general and especially when trying to pull pork. So a 10lb shoulder getting to temp in 8 hours likely won't be as tender/juicy as the same shoulder to the same temp but done...

I kept it very basic. Rubbed with salt and brown sugar. Refrigerated for an hour. soaked up the moisture with a paper towel. Smoked at 225 for about 1 1/2 hr. I was worried it was going to be too salty and it was. I was able to eat it and liked it but less salt would have been better. The...

I have just read Meatheads Science of Rubs. He says that almost all commercial rubs have salt in them so he suggests making your own rubs without salt for numerous reasons, which he lists in the article. I currently have quite a few large containers of rubs I don't want to waste so I will use...

If I ever want fish or seafood I always get out at a restaurant so I don't know much about cooking it to begin with. I have more research to do but the little bit I've read it seems like there is a lot of room for error with a newbie when using a brine. But I did find a recipe where all they...

It's been decided I have a crew of about 10 coming tomorrow evening for horseshoes. I have nothing prepared as far as food. Any thoughts on what I can throw on tomorrow morning around 9am or later and have ready by 5pm for a group of 10 and it will cover all bases (no sides)? I'm not looking...

Seems there are a lot of different ways to buy your ham so I want to put my specs on here and have you guys provide suggestions. I want to do a smoked ham for Christmas. Fresh (uncooked), skin on, shank hock on, city smoked. Is there any best way to smoke this ham? Anything to stay away...

Having a get together tonight (go Penn State LOL..........:emoji_cold_sweat:). Pulled pork. Two 9.5lb picnics. I'll have plenty for left overs and to freeze for over winter. Are there any negative consequences to using a larger cooler to let the meat rest? Generally I use my 18 can cooler...