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Decided to make something besides ABTS for tonight's party. So I made up something new (to me at least). I call them Atomic Pig Nuts. Hot JD sausage ball with a cube of Jalapeño Jack in the center, then wrapped with bacon and sprinkled with my pork rub. They're in the smoker with some...

Thanks for the info, I'll keep an eye out for moisture

For butts and ribs, I always rub the night before and put into the fridge. Then, I give them another light dusting of rub just before putting into the smoker. I've not had any come out dry yet.

That's 8 butts all between 8 and 10 lbs each. Mid cook pic Didn't get any pics of the finished product. Sorry, it was late and I was tired. 6 of the we're used at a charity fund raiser and the other two fed the adults at a Boy Scout camp out. If I had to, I think I could adjust the racks...

Thanks for all the info. I am going to smoke some salt for the first time tomorrow and I knew I find some good info here. Always do. I had planned to cold smoke, but now I think I'll put some heat to it. I'm also planning some ribs for dinner tomorrow, so I think I'll just do them together...

Packed up and ready for the party

Ordered a 12" Amazen Pellet Tube that is supposed to arrive Tuesday. Wish I had it today. Having a tough time keeping the smoke flowing. Either goes out or the chips catch fire and the temp soars.

Still cooking....guessing about 30 more minutes

Just put them in the smoker The pecan TBS is working it's magic

So, I got invited to a Labor Day / birthday party at a friends place. They raise pigs and are going to cook one of the smaller pigs for the party. Since I am usually the meat guy for all get together I attend, I had no idea what to bring. At first I said I would just bring Fumi Salad, but I...

Yep.....you're right. I'll get some next time. Probably a couple weeks with the holiday coming up, the smoker is going to get more use than the grill

I found this copy cat recipe online. Since making it the first time, it has become a weekly staple. A couple tips * Leave chicken in the marinade over night. * work to get the skin as crisp as possible, just south of burnt is perfect. * dark meat comes out better than white meat. I...

I just thought the stall temp was a bit low. Most of what I have read said stall at about 165*. Since the meat was wrapped and no smoke, I figured the smoker was really just acting like an out door oven anyway, so why not just move it inside. GVE me a chance to catch a nap too (

Here's the butt ready to go into the smoker Just closed the door Pulled and juicy Smoker stayed at around 240* for 7 hours. IT was stalled at 155* (according to my probe...need to check calibration) for over an hour. So I pulled it, placed in drip pan, added 1/2 cup apple juice / Honey...

I had to replace my Weber kettle last year. After the tears in my eyes dried, I went with the Silver 22.5 as it was the closest match to my 80's kettle that finally died. To get a good season on the new kettle, I talked to the butcher at the meat counter at the local supermarket and he gave me...

First, thanks to the forum and all of you for this great resource. I have read until my eyes go crossed for many nights. I have been cooking on a weber kettle with wood chips for going on 30 years. This year I decided to try my hand at using a larger smoker and getting some true low and slow...