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I was wondering how well a cooked brisket would hold up sealed in the freezer. I've been tasked with providing BBQ for my wife's cousins baby shower in a couple weeks. I already have the pulled pork done and frozen. My thought is to cook the weekend before, after letting it rest for a couple...

I was kicking around the idea of hot smoking some catfish fillets. Nothing too crazy just season with some cajun seasoning and toss in the smoker. Any advice on temps duration etc? I'm a noob when it comes to fish smoking! Thanks

Hey folks. I have a master forge propane smoker. I went out today to fire it up for some ribs and I'm not getting any gas. I checked the obvious things hose, clogged burner, swapped tanks etc. anyone have any suggestions? I'm almost thinking that it's the burner control maybe it's not opening...

I have an abundence of roma tomatos from the garden this year, and have already canned a bunch and made gallons of salsa. I'm just about out of ideas! Has anyone ever tried to smoke them? Kinda like a "fire roasted" type deal. Or like a smoke>dehydrator for a smoke dried tomato? I wanna hear...

I was just curious to see who still uses their chip pans in additon to ANMPS or ANMTS? I know I still fill mine with apple chips and then Pitmasters in the tube.

I've been meaning to start this thread all week, but I've been too busy til now… I am cooking for my wife's baby shower on 6/1. Over the course of the day we are expecting around 50-60 people. So far the menu is PP and ribs. We are also giving little 5oz bottles of homemade sauce as favors...

So after going to Pork in the Park last weekend, the wife has been asking non stop for me to try my hand at pulled chicken. (she can't eat pork after having her gall bladder removed) She had a pulled chx sando that she really liked from Jacked up BBQ. I had a couple questions... What is better...

Got some NY strips in the smoker now…

Planning on smoking some ribs for the SB this sun. First hot smoke since I got my AMNPS. I was wondering where I should place the AMNPS in the smoker? My thought is to fill the water pan with sand, place the ANMPS on it and then have a foil pan with water/ beer for the ribs on the lowest rack...

So it's the maiden voyage for my amnps and I have a good variety of cheese on there. Horseradish cheddar, Swiss, jack, muenster, pepper jack, Colby jack, and some sharp cheddar! I'm using the pitmasters blend for my pellets. Do I need to flip them at any point or can they just hang out? Thanks!

Hey folks! Been lurking for awhile soaking up some good info. Thanks btw! Hopefully I'll be able to help out on the path to mouth waterin bbq!