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Decided to try something different! Got a lamb shoulder from a local farm. Used a lamb rub, cooked until 165F then wrapped. Took it to 194 (high altitude), let it rest for 2 hours and pulled. Used the drippings to make lamb gravy. Very happy with how it turned out. Took about 12 hours including...

Thinking of smoking chocolate chip cookies.. I have maple, hickory, cherry, and alder on hand... what wood should I use?

I've cooked a lot of tri-tip in my life, coming from California. Never tried smoking it before, so decided to give it a go! And to mix it up, wanted to give a bison tri-tip a go as well. Smoked on my Smokin-it #2 wifi, with hickory and cherry wood. Rubbed it with olive oil and cow cover rub...

After doing lots of reading here I decided to give my first smoked salmon a go. Did a 3 to 1 brown sugar salt dry brine for 4 hours. Rinsed it off. Let it dry for 4 hours in the fridge. Put it in the smokin it at 200f with 1.8 ounces of alder wood until it hit 140f. Pretty happy with the...

I had a lot of left over smoked pork shoulder, so decided to try a smoked pork pozole. Turned out pretty good! The Smokey flavor is definitely different than traditional pozole.

Yesterday I posted in the welcome forum saying I was working on my first ever smoke. That did not go well and I did not end up with something edible. But that was yesterday. Always get back on the horse so today I gave it another go. My second smoke ever went much better. Just mustard and...

Just joining the group! Long time griller, first time at BBQ. Just got a Smokin-it 2d Wifi and am currently working on my first smoke! I've been lurking all week and am putting what I learned here so far for my first go. 2 pig butts. Injected with apple juice and put Kosmos chipotle killer bee...