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I didn't find it real smokey. I used 50/50 hickory apple. If wings were dirt cheap i think she would insist on them a few times a week.

Haven't made any pulled pork in like 8 months and work finally slowed down to give me a free weekend. Now I'm looking at how much pork I have and where to put it all 🤣. Guess that's a good scenario Also made Bologna for the first time and the wife insisted of cream cheese every time the smoker...

Gave this a go for the first time. Used cherry wood and glazed with bbq sauce and apple jelly & juice. Came out pretty scrumptious. Everyone has liked them so far.

Welcome, I'm a local to new orleans myself. This place is very helpful.

I cooked at 275 pretty steady. Dipped to 250 only for a bit. It was past a little crunch. Was editable but not like man thats a good bark bite.. guess there's only one thing to do when this question pops up. Gonna need to cook another rack sooner than later.

Well i got a 4yr old, he prefers pizza and tacos right now. Won't be looking forward to the bottomless pit he will become 🤣

I'm trying to cut down on my amount of food I eat. Lol so I only had 1 rib and same for the wife. So we got another meal 🙂

@jcam222 The outside bark in some spots were very hard. Would that make it softer?

It was a challenge getting these ribs. But finally got some free time to give it a whirl. Should have spritz but guess thats where trial and error come into play. Can't wait for the leftovers.

I rarley use salt at home also. When I make my mephis dust rub i skip the salt

I lost all my meat in my freezer from the last hurricane. I'm waiting for something to go on sale so I can cook and replenish

Lol I ran out of bacon. But they were just as good without

Made some meatballs 50/beef 50/ pork smoked with apple wood wrapped in bacon.. damn they were delish..

Currently have a masterbuilt 40 vertical cabinet about 10 yrs old. Last hurricane but a little damage on her. So I'm looking for a replacement when the time comes. Iv made some killer food in it. So I was looking at the master built 40 inch ThermoTemp XL Propane Smoker. Pretty much what I got...

Got some steaks close to a inch thick. Used chef Paul's seafood season. Had the grill around 425-450. Cooked each side around 6 minutes each. Pulled at 130° i.t. should have went at 120°-125°. But this was my first run and didn't want it rare. A texture issue there. But flavor wise was good and...

My first try at yellowfin. Definitely will be making it again. Wife even approved

On the weekly shopping trip happen to see mahi mahi on sale. So the wife suggested some tacos did the regular pineapple salsa and tried a Chipotle aioli. Wasn't bad will have to make a slaw next time to go with it.

I can't find the pineapple bourbon. Gonna make a try to wally this week coming. If not gonna have to order online 😒

Did 3. Never had one before so I tried a little piece . It packs a punch for the little minced piece. But the peach balances it very well. I def wanna try the pineapple.

Gave these a go. Glaze @WaterRat made sounded good. @kilo charlie gave the idea for peach flavor.Over cooked them just a tad. Needed some thicker chops but was done on a quick whim. Overall was a good flavor and will have to make again to perfect. Thanks y'all