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Well the wife and I are trying to drop a few pounds over the next couple of months. She is also working towards a half marathon (I'll leave that to her). Being on a diet means no ribs, pulled pork, beef, or sausage - which is basically my usual menu. So in light of trying to eat cleaner, I'm...

Well I decided to build a UDS. I want a smoker that doesn't require a ton of babysitting - at least not as much as my offset cooker. I don't always have all day to sit by a fire and feed a split every 30 minutes. The WSM is just out of my budget, but thought the UDS would be a good value and...

We have been visiting family in GA for the holidays. My reverse flow patio-style pit is just too heavy and difficult to travel with, so I brought my CharBroil American Gourmet with me. Just had to cook some bbq for Christmas. I first learned how to cook bbq on this pit a few years ago. Now...

I know there is probably a thread on this topic already, but figured I would start a new one and list several questions for those with experience smoking with pecan wood. I've used pecan sparingly from a couple of WesternWoods bundle packs I bought at Academy Sports.  I always mixed the pecan...

Doing an early Thanksgiving meal. We have both sides of the family coming in for Thanksgiving. First set is in this weekend, so we're having a meal tonight. 16# turkey is on the smoker. Brined it for 12 hours in 2 gallons of water + 2c salt, 2c sugar, little garlic and onion. Dusted with...

Up at 5:00 this morning cooking some que for a work party this evening - about 30 people. Let's get smokin. 2 pork shoulders and a brisky. Cooking at 275 with a blend of oak, pecan, and a little bit of hickory here and there. It's whatever I feel like. They all sound good.

So I've been searching through the threads for a few minutes trying to get a detailed overview of sausage smoking but can't seem to find any "one-stop shop" type place that provides info on sausage smoking basics. I've never smoked any type of sausage before.  Been smoking for a few years now...

Living in Cincinnati, I've grown to expect pull pork and ribs slathered in sweet sauce since we're not too far from Kansas. I personally like smoked beef over pork (although I do love pork as well). My in-laws have a grass fed beef farm down in GA and they just gave us a qtr. cow for my wife's...

Brisket is on -- 12:05 a.m.; July 4, 2014 Pork shoulders will join the brisket about 5:30 a.m. Supper will be served at 5:00 p.m. for a family pool party - about 15 to 20 guests.

I've been using a maverick for a few months now as my primary smoker temp gauge. I never did a boil test when I first got it, but when I turned it on in my house it measured 72 degrees which is where my a/c was set so I went with it. I just got a tell tru last week cause I figured if my...

We're already starting to plan out our big Memorial Day cookout with all of our close friends, and of course we'll be hosting and center everything on BBQ.  For the meat, I'm wanting to do both brisket and pulled pork.  I'm planning on 15-18 people showing up, so I was thinking I would do 1...

Butts on the smoker over hickory this morning (living out my user name). Doing pulled pork for the youth at our church.

Chicken wings for the Mrs. and I tonight, and whole chickens to pull and freeze for later meals. Wings were rolled in black pepper, salt, paprika, and a little onion and garlic powder. Whole chickens were brined in salt water with brown sugar, onion and garlic powder. Currently smoking around...

Smoking at 250 degrees over red oak and cherry. 2 hours in and time for foil. And oh yeah, I had some sliced ham from my in-laws who have a farm in GA. They gave me a 1/4 hog for Christmas and some of it was ham. The ham was apparently already sliced, so I decided to throw it on and see...

This will be my first attempt at tri tip and will be for tomorrow's dinner. These don't look like the other cuts of tri tip I have seen on here, but I think these are just trimmed down. Looks like the point may be cut off? Either way, this is the only tri tip I could find here in Southern...

I'm about tired of the weather making smoking so darn difficult. I've been planning to smoke Tri Tip tomorrow afternoon for over a week now since I have tomorrow off, and it looks like I will be battling freezing rain and 15mph winds. And I've been battling wind all winter. Who else is ready...

Hey Guys, I recently bought a new horizontal offset smoker, and I am trying to get the most accurate measure of temperature across the entire cooking chamber.  For the Super Bowl, I cooked a full load of wings and some burned while others didn't.  So I obviously have a couple of hot spots.  I...

Turned out very good. I did Scarbelly and also some Stubbs Lemon/Onion wings. I almost liked the Stubbs wings better! Both were delicious though.

Alright, so my wife and I are hosting a Super Bowl party for the big game next weekend.  Of course I'll be smoking something.  We're not planning a meal - just appetizers, etc.  Each family will bring something.  Not sure how many ppl we'll have yet.  Could be 5, could be 12. Anyway, does...

Hey dudes. So I am doing a whole packer for Saturday dinner. I've read a lot about smoking a brisket on here, and believe it could take me anywhere from 14-18ish hours running at 230-240 degrees. What I plan to do is separate the point from the flat when the flat area reaches 165 degrees...