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I "zeroed in" on that and it just cracked me up.  Seriously though, I hope he and his wife are okay.

One thing I have started doing is taking my wood chunks and putting them in my oven and "pre-heating" them at about 300 degrees while lighting the smoker and bringing it up to tempt.  It seems to help reduce my white smoke time to about 20 - 30 minutes

I am wanting to smoke fresh pork rope sausage a local meat company makes.  I am planning to eat it right afterwards.  Is it safe to hot smoke it?  If so, what temp should it be smoked at? I am sure the answer is an obvious yes, but I want to double check.

I voted "Other" because it was a cross between Ribeye and Prime Rib.  Cooked Medium.

I know this is an OLD thread...but I would like to comment that I tried the Strawberry's seasoning after a friend brought me a bottle.  It is AMAZING!!!!  Sadly, I can't get it around Central Illinois where I live, the shipping costs is more than the price of the largest bottle, and I live...

Also, I had the opportunity to cook on a pellet grill last month.  I wasn't impressed.  I was cooking for the Fire Station (Stuffed chicken breasts) and had about 16 boobies to cook.  We made them on the pellet grill (Green Mountain brand) as the gas grill wasn't in good condition.  I checked it...

Question on the A-Maze-N....I have a 14.5 WSM...would it work in there fairly well if I used it as the primary source of smoke occasionally and just burned straight charcoal?

I have wanted to try this because I have never had pork belly (other than bacon).  I had an opportunity to try it about a month ago, but passed up on it because I just can't imagine "fast food pork belly" to be all that good.

I never said a word about it being a state park or in the state law.  However, if it is in the rules of the campground...be it a public or private campground, they have the right to deny you entry if you deny their request to check. Also, it may very well be in state law about restricting...

They don't need a search warrant.  They are essentially "asking to search your vehicle".  If you don't give permission, they don't give you "permission" to camp at the campsite.

I cut off a piece this morning and it tasted much better (although it was cold and just out of the refrigerator). I really don’t think I let it rest long enough last night.  The next time I do it, I am going to seal it up in a top and bottom layer of foil, like I did last night, and let it rest...

I smoked my first Chuck Roast today. 3# Chuck. Seasoned with salt and pepper. About 7 hours later, pulled out at an IT of 195°. For my first time, I wanted to try a sliced Chuck. I did foil it in a pan with beef broth, with skewers poked through so the Chuck wouldn't sit in the rendered...

Well, I debated on either a foil wrap or a covered foil pan.  I had planned to buy low-sodium beef broth at the store for liquid, but forgot.  I will pick that up tomorrow.  I honestly even debated putting it in the oven to finish after I foil/pan it. I am looking forward to the finished...

I will aim for 225 - 250 for smoker temp.

How long do you leave them on?  

I am planning to smoke my first Chuck Roast Saturday or Sunday. Going to season with salt and pepper and smoke on my WSM. I have searched and read several posts on Chuck Roasts, but does anyone​have any advice? Any idea how long it might take?

Question....can you slice and eat a chuck roast (like a brisket), or is it best used for shredding?

Sunny and upper 50's today. Decided to smoke a pork loin. Simple rub of SPOG with some white sugar and Cayenne mixed in. Smoked on WSM at 250° with pecan chunks for about 3 hours or so until internal temp was 145°. Pulled off and wrapped While I fixed some asparagus. Temp carried over to 150°...

With everyone talking about uber high Chuck Roast prices, I thought I would post the price in Central IL

After googling "Sheepshead" and reading about them, you should take a picture of the teeth.  This fish is supposed to have a front row of human-type teeth I have never cooked fish whole.  I would like to try some day.