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For those who already have one, or for those still on the fence; Fireboard has released pre-order for its waterproof case today. Shipping will start the week of July 31st. The waterproof case is a nice addition, and will no doubt keep the unit much safer than without it.

For those who already have one, or for those still on the fence; Fireboard has released pre-order for its waterproof case today. Shipping will start the week of July 31st. The waterproof case is a nice addition, and will no doubt keep the unit much safer than without it. Sorry to post here...

Great news. I use it on every use of my pellet smoker. I am sure you will be happy with its outcome. As a tip for lighting, I find a propane torch is the best and fastest way to get a good burn on the pellets started. Best of luck, and let us know how it works for you on your next smoke.

The best way I found to add smoke when using a pellet smoker is A-Maze-N-Tube smoker. You can see it action in the shot below, I have a 12" and 6" so that for shorter cooks such as ribs, I can light the pellets easier that trying to do a smaller amount in the long tube. This allows you to...

Thanks Yours looks great, thanks Thanks, that filet work was a pain for as long as it was. Yours gave me the confidence to try one of my own, and I will be giving the apple option a try soon.

Thanks, I will give that a try on pounding and tying the ends. Thanks, it was nice to see it on the front page :) Thanks. I was worried on uneven heat and having to spin it on the cooker every few hours, so I ended up cutting, darn thing was like 3ft long. Thanks Thanks Thanks, I wasn't a...

Smoked a stuffed Pork Loin today! Started with an 8lb pork loin and filleted it open so it was approximately 1/4 inch thick. I have seen several of these done, so was debating on ingredients. I finally settled on Colby jack cheese, Prosciutto, white onions & chives, mushroom, and stuffing...

Makes sense, thanks for your reply. Now to see if I can make mine look as tasty as yours :)

@Bearcarver When you cut the heat back to 100° did you do this to get closer to dinner time, or was it something that needed done for the cook? I am doing one tomorrow and was looking at yours to get a time average on the cook and noticed the step highlighted above about you reducing the temp.

Thanks for looking, if it hasn't happened to you, then perhaps its a fluke. Thank you sir, hopefully it is a mystery that will not happen again. Thanks, that is a possibility. I am familiar on briskets for the proper way of cutting, but honestly did not think about it for a chuck roast. Ill...

Sorry to comment on an older topic, but it was relevant. I followed your steps/recipe last weekend and made some Chuck roast burnt ends. Everything seemed to go great, and the taste was amazing. I am wondering on your opinions on why they seemed to have tightened and or got tough after I...

Thanks :)

Where did you pick up your flue vent for your Yoder, as I know they dont come with one. I would like to pick up one for myself. Is yours a 3rd party, or made by Yoder?

Thanks, I was happy with the slices for sure. Thanks. Thank you. Thank you. Finally was able to get it sliced up. Was super juicy and tender. This brisket turned out the best of those I have done so far. I may increase my salt amount in the rub next time, but over all it was a great feast...

Its a Thermoworks "Smoke" Thermometer. Knowing the weather was going to likely stay nasty, I put the main unit into a Ziploc baggie as this kept the unit and probe ports out of the moisture. Then sealed the bag as best I could around the cables that still stuck out the end. I zoomed in and...

Nice!. That is a butt load of snow. I would rather have some of that right now verses this ice. Yeah, only crazy on some days, lol! Sounds like a nice smoke your gearing up for. It has been a fun one for sure. I was lucky to not have to leave the house, both wife and I are off for a few days...

Some days my wife thinks I am crazy! Today I am starting to think she may be right! It is cold and nasty here in Missouri. Freezing rain all day, and forecast to continue for several more days. The view out my back deck while being beautiful, is darn cold looking! There is about 1/4 inch of...

Outside temp can impact the MES on how long it takes to recover after being opened and or the length of time the element runs to get to and hold your desired cooking temp. Its been my experience that brisket and pork butt often stall. This is only my own findings, for I am a true blue low and...

Ask 10 people here and likely get a half and half split on their own preference: each has a different opinion on wrapping (crutch) or not. I do wrap and find that it helps with adding moisture and not just speeding the cook time If you are not hindered with a dinner time that you are trying to...

Definitely sounds like they did not cook long enough. I usually follow the 3-2-1 (spares) or the 2-2-1 (baby back) methods and it turns out well. The end point can be found by temp, or the bend test. When you lift them with tongs from the 1/4 part, they should bend well, and the bark should...