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So I bit the bullet, bought the packer brisket and proceeded to cook it on the Rec-Tec.  Trimmed it and rubbed it with Mad Hunky rub Thursday night, put it on the Rec-Tec at 220 degrees Friday night at 10PM.  13 hours later with an internal of 165 I wrapped it in foil and increased the temp to...

Put the Rec Tec through its paces this weekend and it didn't miss a beat.  Friday night was pizza then gave it a rest until Saturday.  Saturday, four butts went on for about 16 hours.  Sunday morning it was pineapple upside down cake followed by two racks of baby backs.  I love the pellet grill...

Well, I got to wanting some salmon and scallops, usually I grill hot and fast on the Weber but  last night I went for 240 on the Rec Tec.  I used Jeff's scallop idea from the newsletter.  Put the potatoes on about a half hour before the salmon, scallops and asparagus.  Amazingly the salmon hit...

I've got a Rec-Tec and have only burnt CookinPellets in it.  I'm located about midway between CookinPellets and Lumberjack.  The Lumberjack are about $8 per bag cheaper.  I've heard good things about both, just wondering if anyone notices any difference.  It's about two hours for me either way I...

Made 3 racks of baby backs for Memorial Day, some sweet potato salad with pesto and Dutch's Wicked baked beans.  It was all a great hit with the guests.  Sorry Dutch, didn't get a pic of the beans this time, but as always, they were amazing'!  A good day!

Everybody wanted something different on Sunday so I thought, "why not?".  So, two chuck roasts to pull, riblets and spare ribs on the Rec Tec, rotisserie chicken and tuna on the Weber.  Attached a few pics, forgot to take any of the chicken, too much going on.  The cookers did not disappoint...

I hope I describe this right ....... untrimmed spares, using pretty much a 3-2-1 method, adjusted as I go.  First step, beautiful color, bend test the meat is just starting to crack.  Second step, into the foil they go.  Check at the one hour mark, very tender.  Back on unfoiled for about an...

Kinda gloomy today and I had a bag of wings in the freezer, so I thought why not? So, got them thawed out, rubbed half with Memphis magic dust and the other half with Mad Hunky Hot Whang mixed with brown sugar. Into the smoker and now the rest is history, including the wings. They were great...

Just some quick chicken on the grill tonight, weather is getting better and wanted to try out the Mad Hunky Hot Whang rub. Did half just rub, the rest was honey and rub, going for a sweet hot combo. Gotta say it was pretty darn good both ways.

I have a Smoke Vault 24.  This morning I was getting ready for a smoke and I fired it up with no chip or water pan, bare burner.  Had nice blue flame with a little bit of yellow tip.  Put everything together, got it up to temp, put th3e meat in and a little while later something told me to look...

Got two chuck roasts cooking today, one is SPOG with toasted onions, the other is a Southwest seasoning, planning to pull for enchiladas. On they go at 240 with a mix of mesquite and Hickory.

Getting nicer here in Wisconsin, wanted to get outside so decided to smoke a pork loin, first one for me.  I did it in three pieces, two of them were stuffed with my wife's stuffing mix and asparagus, the other was a feta, sun dried tomato, black olive and spinach.  I also made some Mahogany...

This is probably a stupid question and I probably have the answer, but when doing long smokes for things like bacon and such with a tube smoker, do you let the tube burn out and start over or just wait until it's near the end, tip it up, add pellets and let it burn back from the capped end?

I've been wanting to try this for a while and I finally got an AMNTS to make it happen.  This was a two part experiment, one was to do my first cold smoke, the other was to compare USDA Choice with USDA Prime.  I started with two rib eyes, one Prime, one Choice, both very close in weight (within...

Got a new Thermapen last week, finally bit the bullet even though it seemed outrageously expensive.  Since it arrived I have been amazed.  Don't get me wrong, I love my Maverick and it has it's place, but the Thermapen is soooooo fast I can check all kinds of temps in different places very...

So, Saturday I was playing with the Smoke Vault, modified the lower dampers so they would close all the way and drilled a hole an added a grommet for my Maverick ET-732.  Well, now I had to try it out, right?  So, went to the store, got a 9# pork butt, some flat iron steaks and some ground beef...

This is my first vacuum sealer and I have nothing to compare it to, but I am wondering as an avid cook how did I live to be almost 60 without ever owning something like this.  This is an amazing and practical toy.  I love buying meat on sale, in bulk, and being able to package it in an airtight...

So, I saw a few meat loaf threads lately and it got me thinking I might like me some good meat loaf.  Most of the reading I've done seems to lean toward cooking it in a pan.  Now, I've done several fatties without bacon wrap on q-matz with no issues, anyone have any thoughts on doing a meat loaf...

My experiment this week was to do multiple meats and stock the fridge/freezer with my new vacuum sealer.  I was pretty happy with how things went plus had the fun of tasting it all, gotta say none of it will go to waste.  I worked up two different rubs and two sauces on Saturday and prepped some...

My question is, what do you guys do for multiple meats, do you consider several thermometers with probes or do you go for the Thermapen.  Here is what I was thinking.  So far I have typically done only tow types of meat in one smoke, one is always ribs.  The ribs I do 3-2-1 and probe the other...