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I just cooked three filet mignons at 133* for 4 hours. Seared them for 45 seconds each side on a 900* sear box. OMG!!! What a way to make a steak. I tried to get some q-vue but everyone ate it too quickly.

2lbs ground beef Crumbled crackers 2 eggs 2 tblsp Worcestershire sauce 1 tblsp yellow mustard salt and pepper Hickory-Cheery and maple pellets

Here's a simple Fatty, 1lb Jimmy Dean Sausage 9 scrambled Eggs 1lb of bacon Season to taste and some freshly grated cheddar cheese.

I really want to start making my ow sausage and I did a lot of reading. It seams that corn syrup is used in a lot of sausage. My problem is, my oldest daughter is highly allergic to any type of corn. It makes her esophagus close and she stops breathing. So, since blue is not her color, are there...

I read reviews and watched videos until my eyes were bleeding. I saw the sale of $100 off and took a chance. I've never owned a Camp Chef anything but they have great reviews except for a few I read here. I placed the order on a Saturday night for the WW SG with Sear Box and by the following...

This is my first NY Strip Roast. Thanks to everyone here for your knowledge. I've never heard of this roast before, but I'm glad I know now. I trimmed the fat cap completely off, rubbed it with Kosher salt, Fresh ground black pepper and garlic powder. Then, in the Camp Chef Woodwind SG at 250*...

I decided we need to eat more fish. My kids decided I was crazy. I won, they loved it I took frozen spinach, cooked it and drained it. I wrapped a flounder filet around the spinach, pinned it with toothpicks and in the smoker it went at 325° for 30 minutes While it was smoking, I used a cup of...

3-4lb roast 1/2 Onion 3 tbsp Rosemary 1 clove garlic 4 tbsp olive oil 1 can tomatoes 1 cup water 3-4 carrots, cut 2-3 celery stalks, cut salt and pepper This is a simple recipe that I use on cold snowy days Salt and pepper all the way around the roast Put 2tbsp oil in a DI and brown...

Hi All,  Since this is my 100th post in this wonderful community, I thought I would do a small karma giveaway to give back. Here are the rules, they're easy: Enter by posting a simple "I'm in" On January 30th, I will use a random number generator and pick a number. The number picked will be...

Has anyone had a problem using CI on a glass stove top? I've heard that the top may crack, is that from being dropped or the glass not being able to handle the heat with the weight on it? I have an enamel Dutch Oven that I use and absolutely love, but would like to use my old CI skillet. Thanks

First: Thanks Dutch for posting the recipe in 2007 that's now a sticky I started with a 3.5lb Chuck roast. I added salt, pepper, a little granulated garlic and onion powder Then brought the kamado up to 250* and put her on  with pecan and cherry wood When it hit 169IT, I added beef broth...

Hi all,  I've searched and read almost every thread that comes up with a search of 'Chipotle' with no luck. I'm trying to find a happy medium with my family and a chipotle sauce and/or glaze. I like spicy stuff; however, my wife and kids don't. They love the chipotle flavor, just not the heat...

Hi all, I did my first beer can chicken in my new Vision Grill Kamado. I used a half of a can of Miller Lite and a little Stubb Chicken rub and 275 degrees. The Kamado had a few temperature spikes but nothing too bad. The breast finished at 165 but I couldn't get the thighs to 170 after 3 hours...

Hi all, I smoked my first pastrami. It came out delicious, but it stalled at 150 for almost three hours, then stalled again at 167 for almost two hours. Is this normal? I started with a 2.5 lb corned beef, soaked it to remove some salt, used dijon mustard and rubbed it with cracked black...

I put slices of pineapple on a ham when I bake them. I've had pineapple glaze on pork too. When I smoke ribs with the 2-2-1 method I use apple juice when wrapping them for the second hour. Has anyone used pineapple juice when wrapping ribs, and if so how did it turn out? I'm just curious and...

Hi All, I'm going to do my first brisket for father's day. I have a 6 pounder I plan on rubbing with garlic, salt and pepper. I plan on 215-220 degrees. When I wrap it at 165, should it be wrapped tightly or is a foil pan covered with foil okay? If I read all of the threads correctly, I should...

I'm thinking about trying this and was wondering how long for an 8lb butt in a gasser and what are everyone's thoughts on running an unattended gasser if this takes 15, 16 18 hours? I read Smokin' Al's post and want to try it. Thanks, Shinny

I'm new to using smokers and I love it. My family and I camp a lot and I'm thinking of getting a small propane smoker to take with us. I have a Masterbuilt XL for home. It's perfect for home but too big to take with us. Any ideas of a good portable smoker? I only focused on propane because I use...

Well, My wife came home with a bird the other night and wanted it smoked in mesquite. I brined it, spiced it and put it in at 9 a.m. The winds picked up to 30 mph and the air temp dropped from 73 yesterday to 40 today. I put a board around the bottom of the smoker to keep it from being blown out...

I've read a lot here about brining and injecting. I've read some that say inject after brining, just before smoking and some seem to inject just before brining. I have a turkey in brine now and I'm smoking it tomorrow when friends come over. What seems to work the best for you? Thanks Shinny