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Did a brisket on the pit boss xl. Rubbed with salt, pepper, and garlic powder. The last one I tried turned out pretty dry when I set my temperature to 250. This time I planned to keep a lower temperature 225 and add a water pan. I've never tried a water pan in a pellet grill but figured I'd...

Absolutely perfect day today here in Michigan to put out some good bbq. Got two back ribs and a picnic shoulder on the PB Austin XL. Using lumberjack hickory pellets. Plan to foil everything in a couple hours. Never done a picnic but store was out of the butt roast. Followed advise on here to...

Got my jerk chicken ready to go on tomorrow around 10am. Marinating now in a homemade sauce. I have a pellet grill that I'll use some special pellets I bought made from real pimento wood. In the past I've used chips with my MES so hopefully these pellets works as well.

Going to hit 40 here in Michigan today! with it being the super bowl figured I'd get a brisket going. Pit boss xl with the amnps. Set it for 250 with temps swinging 230-275. Will wrap with butcher paper after 5 hours.

Anyone else have a 100 degree variance from left to right on their pit boss? Set temp for 225 and from the center right it was 250-325. The left side stayed right around 225. It was 45 with a little wind. I do have the cold weather cover attached

Had a frozen turkey 13lb. Thawed in fridge from friday and planned to smoke the following wednesday am (christmas). Got sick and refroze it that night Christmas in the deep freeze. got it out friday night and smoked today. Everything good? USDA indicates they can be refrozen 1-2 days after...

Going to smoke my first turkey for Christmas this year. I'll have a tenderloin roast and ham for backup if this goes sideways. Wondering what everyone prefers? Currently leaning towards brine, spatchcock and smoking at 225 for 2 hrs then bumping the heat to 350 until 165 IT. I've read some...

I want to buy some exotic wood chips to use in the pellet grill (Pimento, Guava, Kiawe). Was thinking of just buying the metal box and going that route on the grates. Anyone try something similar?

Is it common to have this much smoke from grease drip off at 350? If I drop to 300 I have nearly nothing like this. This is two chickens. Maverick probe indicates temp is 380

Looking at a pellet grill. Only had electric smoker and it died. Looking at LG900 for $599 @ local Costco or the pitboss 820 or 1000sc at menards for 399 or 549. Thoughts? Tectec is awesome but can't justify the price with already having a Weber propane will primarily use for a smoker

My MES 30 finally gave out. Working fine and about 4 hrs in the heating element broke. Not a bad run of 9 years I tossed the meat but now looking for a new smoker. Trying to decide if I want another electric or pellet grill. I thought about a stick burner but to much with with two under 4 @...

Trying to find an old country over under (preferred) or a pecos. I'm up here in Michigan and no academy's by me. Looked online to no avail. Have each been discontinued? Ive had my MES for awhile now and looking for a stick burner that won't require tons of modifications but went cost me $1500...

Second attempt at bacon is complete.  I used pops brine again but this time I hot smoked at 225 with a hickory and oak blend to internal temp of 150.  .  Only concern with this batch was the color when I cut it.  Looks more white than the last one not as pink...thoughts?  Safety is most...

So I am having my second go at pops brine on a belly.  First attempt was awesome.  However, this time my fridge temps were in the 33-34 degree range for the whole two weeks.  I temped the brine today (day 13 and it was 33.2 degrees.  Do I need to be concerned? Should I let it brine longer and...

So this will be my first attempt at bacon with pops brine (lo-salt).  The pictures are at 14 days in the cure after rinse and drying. I just popped them back in the fridge to form the pellicle and will smoke them Sunday.   Now I do have a few questions: 1.)  I was a bit concerned as I cut a...

I want to do the mailbox mod as I cant seem to keep my AMNPS lit inside the chamber on the lower left of the MES.  However, is it necessary to remove the inner chip tray/cover, etc?  I have concerns about drippings falling on the heating element and catching fire inside the box.  I only really...

Using Pops brine, is it safe to just continue adding gallons of the brine without an increase in meat?  Doing an 9 lb belly and Im doubting one gallon will cover it safely.  Thanks.   

So I'm going to try my first attempt at brining a pork belly to make some bacon this Friday. Before I make the leap I'd like some advice/preferences.  I plan to use pops brine as I just got my prague powder and his brine method seems the most fool proof.   1.) Do you use the full strength (1c...

im wanting to make some good ole bacon by buying a pork belly, curing, and then hot smoking.  however, ive seen conflicting reports on the proper way to cure using this method...here is one my friend used and recommended to me: 2 1⁄2-lb. slab of skin-on pork belly 2 1⁄2 tbsp. kosher salt 1 1⁄2...

i started a small 4lb flat on my MES at 3pm (EST) and foiled about 7 at the temp of 168; however its been 3 hours since the foil and im only sitting at 178...is this common?  Ive done a smaller flat and a whole packer before and havent had anything like this. i adjusted my probe and it...