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I just recently acquired a reverse flow offset smoker, and was wondering if anyone had recommendations for a good wood moisture meter. I appreciate the help.

I use "Q" Pellets in my pellet cookers. Here's a product description form their website, 30 lb. Bag Highest Quality BBQ Grilling and Smoking Pellets Clean burning 100% pure all-natural hardwood No fillers, binders, sprays, oils, scents or artificial ingredients Made from whole logs, not wood...

I have used a lot of the pellets mentioned here with a fair amount of success on my GMG. So I don't think you will go wrong with any of them, but my favorite are "Q" Pellets. They are available at a couple of shops here in SoCal, but they do have a online store where you can purchase their...

The food looks amazing. Looks like you had a fun cook. Thanks for sharing.

Nice job. Congrats on the first long cook.

I've notice on my Daniel Boone that the right side of the grill is slightly hotter then the left.  So when i cook briskets on it, i place the point end on the right side.  The point is thicker and fattier, and can take the heat better. The brisket looks good.  Awesome job.

Nice job.  Great looking brisket.

The cooking time is going to be determined by the temperature you are cooking at.  For example, I do a lot of home cooking on my 22" WSM (w/o water in the pan) at 275 degrees.  If I were cooking what you have stated, I would give my self at least 5 to 7 hours of cooking time at 275.  This does...

I compete quite a bit, and yes there are a couple of teams that compete on Yoders out here in California and done fairly well. My advise to you is that you can cook good food on anything, as long as you know your cooker and can achieve the desired tenderness the judges are looking for...

One Eyed Jack, The pasta was cooked to al dente before adding it to the cheese mixture.  Roughly 7.5 minutes.

Great job.  Meat looks on point.  What type of cooker did you cook it on?

Good looking cook.  Nicely done.

Had some spare time this weekend, so I thought I would smoke up some meatloaf and mac n cheese.  I always loved this combo on a cool day.  Here are some rough instructions on what I did. For the meatloaf I used the following,   *  2 lbs 80/20 ground beef   *  1 lb homemade italian sausge   *...

Over the Holidays I purchased a 7 bone prime rib roast.  I personally like my prime rib without the bones, so I trimmed them off and saved them for another cook.  A couple days after Christmas, I had the chance to cook them. To start off, I cooked the ribs on a Traeger Lil Tex Elite using...

Congrats on the new smoker.  You are going to love it. 

OldSchoolbbq, The brisket took 7 1/2 hours to cook at 260 degrees.  I foiled the brisket at the 4 1/2 hour mark.  I added a can of Campbell's condensed beef broth into the foil to help keep it moist.  I ended up pulling it off the pit when it was probe tender (this time w/ an IT of 207)...

I had a free weekend this week, so I figured I would cook a competition style brisket for practice. I started with a 15 lb prime packer brisket.  As you can see the trim on this brisket was pretty aggressive.  I trimmed the flat to fit the width of a turn in box, and exposed a good portion of...

Great job.  At some point, I am gonna build A UDS.  They look like they're a lot of fun to cook on.  Thanks for sharing.

The smoker was built by C & C Manufacturing Inc. out of Macon, Georgia.  They build smokers for several other companies, but the Assassin Line is their own brand.  Here's a link to their website, http://www.assassin-smokers.com. The smoker is not electric.  The wires, display, and power cord...

This last Monday I cooked up some ribs and chicken for dinner with some friends.  Here's some pictures from the cook. I love to cook ribs and chicken. Means I get to sleep in. Fired the smoker up at roughly 10:30 AM. I've been on a cherry wood kick lately. This cook wasn't any different...