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I've got the Mini set up for a long smoke tonight, with pulled pork on the menu for tomorrow... Hickory & Mesquite, rubbed with salt & pepper, with a little chili powder & paprika. More to come.

About 4:00 this afternoon, my better half decided that we would have pork chops for dinner, and I was craving smoke, so I fired up the Mini. I really, really liked the results - first time I did pork chops on the Mini. Here's what we started with: 1 package of 3 bone-in pork chops, between 1/2...

I am currently putting my new Auber Instruments PID Temperature Controller through its paces on my 18.5" WSM for a trial run. This unit cost me $134.40 on www.auberins.com, plus 10.50 shipping, for a total bill of $144.90. (I added the $3 silicone gasket for the fan but I really don't need it)...

For my 3/8/14 weekend smoke I decided to try Aaron Franklin’s (Austin, TX) salt & pepper rub method for a 13-lb packer brisket. Here are the spec’s: [if !supportLists]·        [endif]Smoker: 18.5” WSM [if !supportLists]·        [endif]Fuel:  Kingsford Blue Bag briquettes [if...

Yesterday/last night I smoked a small brisket (point end) on my mini. The results were good. I used my Dad's dry rub recipe, which serves me well on just about everything, and it didn't disappoint me this time either. I did learn a couple of things though. First, if the forecast calls for...

I'm currently smoking a 10-lb Boston Butt on my MES30 using my AMNPS with Pitmasters Blend pellets. I am following the instructions Bearcarver posted a while back as a step-by-step tutorial. Bear gave some great instructions! I used a homemade rub from my Dad's recipe, put the rub on yesterday...

A week ago I built and seasoned my mini WSM. Today here in the D/FW area, since we were iced in anyway, I figured it would be a good day to smoke some baby back ribs. I had some rub I got from Joe's Barbecue in Alvin, TX, a while back, so I tried that. For the heat I used plain old blue-bag...

Today's smoker product was a success, if you measure by compliments and minimal leftovers. I brined a 12-lb bird with the following: 2 gal. water, 1.5 cups canning salt, 3 cloves of minced garlic, 2 tablespoons ground black pepper, 1/4 cup Worcestershire sauce, 1/3 cup brown sugar. I let...

I'm new to the forum but I've gotten a lot of good info as a guest over the past year or so. My wife (co-consumer of burnt offerings) and I live Plano, TX. I love to smoke just about anything that will smoke, although I'm not as skilled or experienced as most of you. I have a MES30 with an...