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Picked up some Apple concentrate Barrels to make a UDS with. Tried burning out the liner But the liner didn't completely burn off. So I then went to sanding and wire wheel. Got it down to just about bare metal Started Drilling Built: I installed the thermometer on the wrong...

Santa gave me a sausage maker for Christmas. As you could expect, I was pretty siked, I've been interested in making my own sausage for a while. So the day after Christmas what else would you expect me to do but to try it out. Went to the local store and picked up around 10lbs of ground pork. I...

I am not affiliated in any way, I don't own a masterbuilt smoker but thought this was a good deal and didn't want someone in the market for one to miss out on a deal. Feel free to delete if this is considered inappropriate. Masterbuilt 30" Electric Smokehouse Smoker for $140 at Amazon or...

For Sunday Dinner I decided to smoke 2 Spatchcocked (Butterflied) whole chickens, with accompanying; rice, chili beans and, sharp cheddar smoked peppers. I also made a cast iron charcoal baked sweet potato muffin bread, and some brown sugar candied bacon. I hope to add more details later, It's...

I have not had much success with smoking a brisket in the past. After more research and looking into my process I found I was pulling the brisket too soon. Well yesterday I promised myself that I was going to have a successful brisket and so I did. I started off with a 7lbs flat. I didn't trim...

This weekend I wanted to try out my new Brinkmann Trailmaster LE horizontal offset smoker and see how it performs. I thought a nice way to do that would be by spatchcocking (removing the back bone) a chicken. This preparation style helps speed up cooking while allowing for all the meat to cook...

Well this was my 3rd Brisket that I have done and I still can't get it to be as tender as I like so I'm looking for some help. Here's the process. Applied my dry rub and some worcestershire sauce 24hr in advance. Started the smoker, got temp to 230* and put the meat in. It was 14lbs of meat...

My Sunday Boneless BBQ Pork Shoulder Roast. It was a 5.5lbs roast that I smoked over hickory for about 7 hours or so. Around 1pm Sunday, kind of a late start, I gathered my wood and started some coals. Around 1:30 - 1:45 fire was going well, smoker was heated up. On goes the meat...

A friend cooked up a Prime Rib the other week which was delicious so I figured I would have a go at it. Mine was just under 5#'s. I rubbed it down with some Montreal Steak Seasoning and let it sit for the 24 hours. Then into the smoker it went. I used 3 Hickory wood charcoal briquettes and...

My Sunday BBQ Pork Shoulder, seems to be coming a routine around here, Any way I stuck with my traditional dry rub, experimented with apple juice and coca cola basting as well as apple juice in the water tray and wrapping the shoulder with cola for the last hour and a half. I used peach wood...

I read up on spatchcocking a chicken and thought I would give it a try. I picked up a roasting chicken from the local Amish market and brought it home. I brined the chicken in a montreal steak seasoning for 12 hours. I then Spatchcocked, or removed the backbone of the bird. The lends to a...

So I BBQ'd a 5lb Pork Shoulder a weekend ago. Started off coating the meat with a Kansas City Dry Rub and fresh minced garlic for about 12 hours. Started the fire, I usually start with some charcoal briquets and then toss some wood on top and burn the logs down to coals. I then maintain the...

I started with a large full boneless chicken breast, drizzled it with a little evoo, then some fresh rosemary, fresh smashed garlic. (sorry for the blurry pic) Then added some chorizo sausage and brie cheese. (In the picture there is Extra Sharp Cheddar Cheese under the Brie, but I took that...

Hey everyone, I stumbled upon this site recently and have been glued to it ever since. There is soo much information shared and the community seems helpful and supportive. As the title states I'm from Bucks County PA, and have been smoking for a little over a year but not very frequently until...