Search results for query: *

I’ve had my Maverick 2000 for a little over a month now, and after just two cooks, I knew I had to ditch the stock controller. It was way too basic for a smoker this well-built—definitely the "weak link" in the setup. I swapped in the FireBoard Pellet Drive, and the installation was surprisingly...

Sometimes the best thing about BBQ is the leftovers! I always look forward to Brisket Chili almost as much as the Brisket itself. This past weekend I smoked a Pork Belly and last night we had the best BLT's I have ever had. What are some of your leftover favorites?

I currently use a Pellet Smoker and I have been shopping for a High End model to replace my Pit Boss. The high end (Lone Star, Pitts & Spitts, Yoder) is pricy so I've researched it to death before pulling the trigger. My wife made a comment the other day though that caused me to rethink the...

I want a Premium Pellet Smoker and I've narrowed it down to the LSG 42 and Pitts & Spitts Maverick 1250. I just got an email from Lone Star that their current delivery is 3 months +/-. The Pitts & Spitts is in stock at my local dealer. I like the looks of the Pitts & Spitts. It's built heavy...

Ash & Ember Vertical Cabinet Smoker Anybody have any experience with this smoker? Looks like a really good price but I really can't find much about it. No reviews on their website either. Thoughts or opinions?

My wife requested Spare Ribs for dinner yesterday and I usually follow the 321 method because she likes them FOTB tender. I normally use Orange Juice during the foil wrap to steam them. This time I used Blues Hog Texas Red during the wrap and then Blues Hog Champions Blend to glaze after that...

I just came back from a business trip to LA and while I was there I ate at a Hawaiian BBQ place called L&L. The macaroni salad was absolutely the star of the meal! I googled Hawaiian Macaroni salad for a recipe. This one seemed to match the flavors so I'll be trying it this weekend. For anyone...

I've cooked on everything at one time or another and to me the real difference is in rubs, marinades, and technique. Maybe my pallet is just not that refined but the difference in the type of cooker is pretty negligible really. I cooked for a long time on a cabinet smoker and then bought an...

Got started on the outdoor kitchen this weekend finally. The weather here has been rain every time I’ve had time to work on it. I’m hoping after the concrete is poured I’ll get more opportunity to work on it. At least it’s started!

Hello from Southern Indiana. Been an outdoor cooking enthusiast all my life but when I lived in Houston about 15 years ago I caught the smoking bug. When I got a taste of Texas BBQ it quickly became an obsession. I moved back home a few years ago and the weather here has put a damper on my...