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Had my butcher cut me some 1 and 3/4 inch chops. Out them on the smoker at 180 degrees with hickory after brining them. They turned out amazing!

Pulled them off. Here is the finished product. They are resting. Can't wait to dig in!

I got nervous if they would turn out or not.....so I threw a slab of spares on. Just in case.

Picked up a a couple of plates of short ribs. Each plate has 3 bones in them. The 16 ounce beer can is for reference. I coated them in a simple salt and pepper rub. I feel with beef there is no need for too many extra flavors. Out them on the smoker at 285 degrees and will be spritzing them with...

One thing I do to help retain heat inside my smoker, and to reduce the use of extra fuel (no getting around this 100% in cold weather smoking, you are going to burn more fuel regardless) I wrap my smoker in a water heater blanket.  It really helps against the wind and the cold weather.  This...

I have a Big Horn. I run my brisket and pork butts at around 225 to 250. I previously was smoking on a UDS at the same temps and would get real thick bark. Now i am not getting as much and was just wondering if this was common with pellet units or operator error

Hi all. I have a question regarding my wood pellet smoker. Since I have started using it I have noticed that I am not getting as much bark on my cooks as I would like. The food is still tasting great but is lacking that desired outer texture. Has anyone else had issues with developing bark on a...

I tried a few new techniques with this butt. I used my normal rub and then wrapped in plastic wrap and let it sit in the fridge for 24 hours, something I have never tried before but will do from now on. An hour before the smoke, I took it out of the fridge and got my smoker ready. About 11pm...

before, with injection.after: with a side of slaw, smoked baked beans and grilled stuffed jalapenos.

That's really good to know. I will use that from now on. I did cook them to an IT of about 160. Have to admit I was worried until I got into them. Thanks for the advice!

best thing to do is keep a log. Write everything you did in a notebook from the rub to the wood used temperature you cooked at and how long, even the weather. It will help you start to fine tune your variables for cooking great consistent BBQ

I'm fairly new to the BBQ world and am loving it. Yesterday I thought I would try something, I picked up a pack of rib cut CSRs and used an injection on them. I let them sit over night and rubbed them down 4 hours before I threw them in the smoker. I sprayed them with the left over injection...

I just smoked some brined chicken that had salt in the rub and personally I think it was too salty. Next time I may try it without salt at all and see how that turns out. And work my way up to decreasing the amount of salt called for in the rubs, maybe by cutting it in half. I'm no expert at all...

I wouldn't buy a traeger. My dad has one. The first year he had it he replaced the fan twice. I don't think the quality is quite there.

I used the pit boss competition blend and really enjoy them. Stay away from traeger pellets....they are junk.

thanks Al!

Has anyone ever cooked on or roasted a pig using a Caja China? I'm thinking of building one, I find the concept really interesting.