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What do you know about the deer? I only marinade steaks if they are from a larger deer (120lbs +) for smaller deer I use the same pepper mix as for steaks with some added herbs. Put them on a hot grill or cast iron skillet until medium. I am not much help on back strap because I cut mine into...

Hi All, I have 2 legs of lambs planed for lunch Easter Sunday. As I reevaluate quantities one is probably enough, which gives me the opportunity to smoke the other if I can do so on Saturday. Is this possible and if so what is the best why to store it and reheat it without losing anything? The...

I made this 2 weeks ago with a slightly shorter marinading time and without patting it dry. It was great but next time I will let marinade longer, maybe swap Dr Pepper for Cheerwine and increase the peppers. Using hot sauce will probably change the flavors a bit and make it much spicier.

I would stick to Butt and Ribs they can smoke at about the same temp. Look into a 3-2-1 or 2-2-1 method for the ribs. You didn't mention your fuel source but if your smoker is charcoal I would find a small butt and cut it half and place them a part, this will greatly reduce cook time. Plan 2 per...

Find one that is made to go on a grill. It will have threads and a nut on the back to hold it in place. You will have to drill a bigger hole but the end result should be much better.

Looking for some input on a purchase. I have been watching Craigslist for a small stick burner for a while and this popped up just outside the area (~50 miles). It is clearly an american made model is it worth rehabbing for this price? I leaning yes but would greatly appreciate any input. I...

Are you using the original charcoal pan set up? A lot of them greatly restrict airflow and prevent ash from falling so it builds up. I use a wok topper (like the one bellow) and it makes a world of different, you just have to be ready to adjust the vents. Over the winter I am going to try to...

Busy with kids and family events until Christmas and January and February are a bit cold.

I made my first Brisket this weekend in what will probably be my last smoke before spring. I started with a 6# flat trimmed it and cut it in half to try wrapping and not wrapping. Smoked with royal oak charcoal and chunks of oak for about 4 hours. Here is the unwrapped one when I took it of...

Why not throw a chuck steak in with your chicken? They are on the cheap end for beef and are around 3-4 lbs each. There are plenty of recipes for this but essentially keep the seasoning simple with salt, pepper, garlic and chili powder smoke to about 200 IT.

After a month off I fired up the smoker Sunday with a rack of StL ribs and a #4 butt(really 1/2 half a butt). Kept the butt simple with just a trusted rub. It smoked for about 7 hours with and had a 1 hour stall which seemed long for a half butt. I intended to do a 2+2+1 method on the ribs but...

Do you taste rub prior to use? Is there another way to test it? This past weekend I made some good looking 3-2-1 ribs and a small Pork Butt, well my smoke was doomed from the start because I used a rub someone gave me that was way too salty. I have used rub from this person before and been very...

 I grew up there and went back for a visit a few months ago, if you want real smoked BBQ 4 Rivers all the way.  https://4rsmokehouse.com/locations/

I don't understand it either. I recently had to plan a BBQ lunch for my workplace (100 people). I was told we always use this local place to cater and it is okay at best. When I asked if I could get a quote from another place I was told no, we had to use another place 2 years ago and everyone...

I would figure out what you want in a smoker. Do you want to tend a fire or do you want/need something more set and forget?   I picked up an "open box" Masterbuilt Vertical Charcoal Smoker from  Amazon for $40 a few months ago(currently on sale for $60) and I have been very happy with it. I...

Thanks maybe next time. I went with BBQ rub and it was good. Because it was done early I also turn half in to burnt ends

So I took out what I thought was 3lbs of venison sausage to add on to a smoke tomorrow. It turns out it was a 3 lbs hunk of back leg. I am still planning to add it on to my smoke. But how should I prep it? Should I coat it in Olive oil and herbs, BBQ rub or something else? Any other advis...

I know everyone will say pork butt or chicken so I will provide a different option. I just started smoking and picked a chuck steak and pork loin for my fist smoke. I know pork butt is hard to mess up but that is a long smoke for some who has only had his smoker going for a 2 hour seasoning...

I like the straight forward simplicity of Arron Franklin and he doesn't skimp of the payoff/food porn  

My first attempt at the minion method went about the same. I think I started with too much lit charcoal and should have shut the vents sooner. Clearly it takes some delicious testing. Were you happy with the way the BGE gasket sealed the doors? I don't have a lot of smoke escaping but fear it...