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So i had a rack of costco's finest baby backs on my kamado today and ran into a problem i've never had before. The meatiest part of the rack was underdone while the middle was a little juicy but on the other end of the rack it was over done. I smoked at 250 for the most part. I usually just do...

So i know that in competition ribs fall off the bone isn't wanted but what a lot of people prefer. I recently was at a popular chain restaurant in Ontario called Turtle Jacks and i got ribs which i never get unless i'm at a BBQ joint. Anyways as i'm eating these ribs they are not only fall off...

So i've had this brisket on for 5.5 hours and my probe was showing 161 so i decided to wrap. However, when i placed my thermopop throughout the brisket i was getting temps of 205 to the 190's. Now i've only done one brisket before and it took a helluva lot longer than 5 hours so i'm gonna go...

Does anyone have a preference? I just got a classic 2 and I’m finding it more difficult to maintain a consistent temp. I’m closed the top and bottom vent fully because I couldn’t stop the temp from rising and I noticed smoke still escaping from the top. Did anyone find it different using the...

So i'm fairly new to canning, having only done pickles but i want to can baked beans that have cooked bacon in them. I'm just wondering that if i get the PH level to 4.6 (the recipe has vinegar) would it be safe to water can or do i still need to get a pressure canner.

So i've never had this happen before (said many a guy lol) but i have a small pork shoulder in my kamado and i went to wrap it up, and there was zero bark, like zero and i've never had that happen. I've been smoking it consistently for between 230-250 and once it got to 260 ish i opened up the...