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Smoked Brisket today using the newsletter recipe for the low and slow 200 degree smoke.  Used my Camp Chef Pellet Smoker

Cliff any additional input on your smoker?

Tried my first meatloaf tonight. Was awesome, wouldn't do anything different!

Welcome to the forum. Im very new here and have found a lot of great hints and tips to get me started. Some great recipes and advice as well.

Hey Chad, welcome. My hunting season down here in Florida just started and I look forward to seeing all your venison recipes on here lol

Welcome to the forum. Im very new here and have found a lot of great hints and tips to get me started. Some great recipes and advice as well.

Howdy, welcome to the forum, look forward to seeing your photos and ideas!!!

Howdy Pappa, welcome and enjoy the folks here, they have helped me a ton

Howdy, Jerr. Welcome to the forum. Im very new here and have found a lot of great hints and tips to get me started. Some great recipes and advice as well.

Welcome to the forum. Im very new here and have found a lot of great hints and tips to get me started. Some great recipes and advice as well.

Welcome to your one stop smoking family!!!

Howdy Brian. Welcome to the forum. Im very new here and have found a lot of great hints and tips to get me started. Some great recipes and advice as well.

Welcome to the forum. Im very new here and have found a lot of great hints and tips to get me started. Some great recipes and advice as well.

Welcome to the forum. Im very new here and have found a lot of great hints and tips to get me started. Some great recipes and advice as well.

I don't think it makes any difference so long as the brine has a chance to penetrate. I just changed my mind from cooking whole to spatchcocking to butterflying on the fly. Good luck

pic of first time smoking two whole chickens.  I soaked in a brine solution for 24hrs then I spatchcocked and then decided to continue to cut in half. Rubbed with Jeffs rub and then smoked with Applewood at 300 for 2hrs.   

I am an Assistant Fire Chief in Florida.  I retired from the Air Force as a E-7 firefighter and was lucky to find a job for a civilian fire department to start my second career.  I just hit my 30 year mark as a firefighter and am only 46yrs old.  Been lucky to have found a calling so early in...

Ok so I got my mods complete: RTV on the doors, Maverick et732, and cast iron skillet for chip pan.  Today I did spare ribs, macaroni and cheese, and armadillo eggs. Turned out great! If anyone has suggestions after seeing the pics, let me know please Ribs ready to go with rub on them. Using...

I got my master built propane smoker converted to ng today and also got my Maverick ET 732 today.  Now that I am all set to experiment and create a BBQ log, I have some questions. 1) do you preheat the smoker to the desired temperature (225) and then add the wood chunks? 2) do you add the wood...

I tried the JD chips with my Masterbuilt Propane Two Door Smoker and they only lasted about 15 minutes and that was presoaked for 30 minutes.  I have since switched to chunks.  Just letting you know.  I know the flavor is good but with flames vs a heating element they didnt last. Good luck