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I keep hearing about folks smoking pizza and how delicious it is --- they all sound incredible and it time to try but I keep seeing different temps and also wondering if you cook the dough a little first or just throw the whole thing in at once - also straight on the grill or a cast iron pan or...

that's gonna be one full smoker Good luck and show us the pics

Looks great Rookie question -- how do you reheat it -- in hot water???

That's one sexy smoker.

Looks great - I have t make another one since my parents love meatloaf - - my wife and kids not so much (kids get that from her side) I like to add a little salsa into the mix to add a little bit extra - delicious

Did you eat that all in one sitting??? My oh my that looks incredible --- you're not going to find that at IHOP

That's some nights fine bacon there

Looks good so far --- waiting for the money shots   The Costco by me doesn't always have whole packers which can make things difficult

Good luck - I'm goings for min first meatloaf this week Post the q-view

Thanks again guys - I have to say that it is always a pleasure to go on this site as there are so many helpful, kind people here.  I'm still new to smoking and to this site - and when ever I go to make something I search for recipes, techniques, advice and even PM people(al).  Never once have I...

Thanks guys --- there was some left that I'm going to make a sandwich out of today -----if the wife doesn't get to first since ill be out of the house for a bit. Can someone explain to me about what seemed like a second stall --- like I stated above when the IT hit 198 then dropped down slowly...

All done - after cueing - some rub - BBQ sauce - back into smoker while I roasted some brussle sprouts and cauliflower and of course some baked beans.  Turned out great even though I would have liked to keep them in another 20 min half hour but the wife and kids said "its time daddy"

All cubed up and ready for a little rub and sauce and smoke

Was talking in another thread about picking up just a point from a butcher in a chain supermarket - well its resting now before I cube it up for some burnt ends.  Started yesterday with the rub then vacuumed it overnight. Smoked  at 275 then hit a stall at162IT so gave it a quick wrap - broke...

My GOD that looks amazing I'm coming to your house to eat and to learn

Got the point and a part of flat - 6llbs Family wants burnt ends as I'm the only one who likes pastrami except for mom and dad - wife and kids just DON'T KNOW This should happen sat or Sunday --- qview to follow

I am going today to see a butcher to hook me up with points    -- he says they usually grind them up - works for big chain So wish me luck in picking up some points. AL - so I don't have to PM you (lol) how would I smoke these??? Want to do them burnt ends

Ok so I took all you guys advice and tied the butt up - next time ill know to make sure the bone is in - like I said before the butt was about 8 labs w/no bone -- I smoked it at 250 in my rec Tec with an additional amaze smoke tube.  Didn't wrap it to get thru the stall and this butt took 13...

Is anyone else having a problem typing in the search bar??? I can't see what I type and it will skip letters This is the only time I have this problem BTW - love the site and the people here are the best

Ok - let me start with this --- bought a pork butt at stew leonards the other day -- a nice 8pounder but it is boneless (there is the rookie mistake). Ok I have it all trimmed up and rubbed with a local guys rub that I have been wanting to try - even did a basic injection since I haven't done...