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If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke anything and everything I can get my hands on  this summer."

Thanks yall! I'll let you guys know how it turns out. Smokin B, we are headed up to the Pocono's for the shower. Saylorsburg or East Stroudsburg something like that! Everytime we go I always get turned around, and haven't taken the same way twice!

I was wondering how well a cooked brisket would hold up sealed in the freezer. I've been tasked with providing BBQ for my wife's cousins baby shower in a couple weeks. I already have the pulled pork done and frozen. My thought is to cook the weekend before, after letting it rest for a couple...

Those pork shots look amazing! Gonna have to give those a shot!

Every 8-9 pound butt i've done has required at least 10+ hours cook time. With that said, the sooner you get the times out of your head the better. Cook to IT and you can't miss! I usually let mine ride until IT reaches 190-200 depending on how awake I am (usually its 4 or 5 am) Then I wrap it...

I tried some hot smoked catfish over the weekend. Seasoned with cajun seasoning and smoked @ 220  for about 2 and a half hours. Turned out so good I didn't even get a chance to take any pics!

eman that sounds awesome! I'll try both methods! Thanks

I was kicking around the idea of hot smoking some catfish fillets. Nothing too crazy just season with some cajun seasoning and toss in the smoker. Any advice on temps duration etc? I'm a noob when it comes to fish smoking! Thanks

Hey folks. I have a master forge propane smoker. I went out today to fire it up for some ribs and I'm not getting any gas. I checked the obvious things hose, clogged burner, swapped tanks etc. anyone have any suggestions? I'm almost thinking that it's the burner control maybe it's not opening...

What he said!!

I always like to pull the skin back from the breast, while not removing it. Seasoning under the skin and depending on the size of the bird, putting a few "pats" of butter under the skin as well. Butter under the skin along with an injection will almost ensure a moist product!

They turned out pretty good with a nice smokey aroma. The true test will be when I finally get around to making chili. Between the smoke dried tomato, and homemade chipotle its gonna be awesome! Just need it to get a little bit colder! Still too warm for chili!. As far as the dehydrator goes...

Thanks for the ideas! I also had a bunch if red jalapeño from the garden as well so we ended up with a double dose. 2 racks of peppers and 2 racks of tomatoes. Filled up the 12" tube with pitmasters and let them hang out in the smoke for almost 6 hours. Transferred them to the dehydrator...

I have an abundence of roma tomatos from the garden this year, and have already canned a bunch and made gallons of salsa. I'm just about out of ideas! Has anyone ever tried to smoke them? Kinda like a "fire roasted" type deal. Or like a smoke>dehydrator for a smoke dried tomato? I wanna hear...

One thing I learned is once you have it connected just let it run. I turn off the screensaver so the connection stays active. Sometimes it's a pain to reconnect.

Got round 1 of ribs in the smoker! Here's a quick shot of them on the way out!

The graph is where it's at! Especially when you know your tank is about to die. Just keep an eye on the graph it will let you know quick!

Master Forge actually sells a "square" smoker cover. I just happened to get lucky at Lowes one day, haven't seen one since though...

I was just curious to see who still uses their chip pans in additon to ANMPS or ANMTS? I know I still fill mine with apple chips and then Pitmasters in the tube.

Just to clarify... If I freeze them I will cook them this weekend. The more I think about it, it might be nice for the last batch of ribs to be finishing up as guests arrive. That way they can see the smoker in action for some ohhhs and ahhhs!