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  1. J

    PitBoss Savannah Onyx

    I just have a couple of questions for my Savannah Onyx PitBoss that I bought in late March early April. I go to clean it and one the heat deflector plate is horrible to clean I read to only use a plastic scraper and it gets none of the buildup off at all. I'm also having trouble with a little...
  2. J

    Deli Chicken Breast

    The wife got me a new deli meat slicer for my bacon mostly because I couldn't get it think enough and have 2 slabs in the fridge but still have another week of curing before smoking. So decided I wanted to try out some deli style chicken breast on the smoker and slice that up since the process...
  3. J

    Barbacoa

    Long time no post have been trying to wing alot of my smokes and been a bit busy with trying to post my smoking stuff on my Instagram page but figured this would be the best place to ask this question. Have my birthday coming up this weekend and really wanted to smoke something new so was going...
  4. J

    4th of July Weekend Brisket

    With a 4 day weekend coming up for the 4th of July weekend have a lot of smoking on the agenda. Even more so now because I had someone give me a brisket flat that they weren't going to cook. Now this is where I need the help they gave it to me on Sunday and it was partially frozen since they had...
  5. J

    Couple of questions about PitBoss Savannah Onyx

    OK have a little bit of random things to ask on here about my Savannah Onyx smoker. First thing is that it ran hot at first like 10-15 degrees hotter then it said and now according to the same multiprobe thermometer it's running 10-15 degrees colder. Should I maybe try another probe thermometer...
  6. J

    Cold Smoked Bacon

    Attempting my second batch of cold smoked bacon. I don't have any vacuum sealer so just rub it with the dry cure and place in a Ziploc bag. It has been in the cure for almost 2 weeks and there has been no liquid at all in the bag. Is that fine or did I do something wrong is my bacon now bad or...
  7. J

    Trying new technique for Pork Butt plus quick question

    First things first tried an intriguing method for some pulled pork for work. Saw JoeYim on YouTube do it where you cut out the bone then cut the butt into 6 smaller chunks. Season them with my homemade sweet rub. Smoked at 250 for around 7 hours. Then threw all the chunks in a foil pain with...
  8. J

    Best Knife to cut Brisket

    Was wanting some suggestions for a knife to cut Brisket and ribs because everything I have right now just doesn't seem to get the job done the way I want. All I have are some regular knives I use in the kitchen and then my boning knife for trimming briskets and such
  9. J

    Brisket Heated Rest

    Cooking up a brisket this weekend for Mother's Day and wanted some opinions on a heated rest. Plan on starting my brisket when I get home and cooking it overnight periodically checking on it thought-out the night. Did an experiment with my meat probe thermometer and my oven holds on warm around...
  10. J

    Cinco De Mayo/Derby Party Smoke

    Ended up attempting some beef barbacoa with chuck roast and some smoked salsa for a get together this weekend. Had 2 chuck roast rubbed them with a mix of chili powder, cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Threw them on my smoker at 250 and cooked for 3 hours...
  11. J

    Frozen Brisket

    Was curious have a request from my Dad on cooking a brisket for Mother's Day and he said he had a brisket in the freezer but is nearing on being in there for a year. Has never been open would it still be good or would I be better off just grabbing one from Costco this weekend.
  12. J

    Pork Steaks

    Was watching the Chuds BBQ youtube channel and remember seeing him do pork steaks cut from a pork butt and sounded really good. Luck would have it Kroger had Buy One Get One Free Pork Butts so bought 2 one for some pulled pork soon and another I had them cut into steaks. In his video he did them...
  13. J

    Baking Racks

    Would it be worth it to get some cheapish baking sheets with baking racks. Have seen some people use that for certain things and I was debating it for stuff like bacon and even my pork belly burnt ends because everytime I've done them they have dried out a bit on the bottom before they get done...
  14. J

    First Time with Bacon

    Just finished my first batch of bacon and very unhappy with the result. Did a cure with curing salt, kosher salt, pepper, brown sugar and maple syrup. Let it cure for 5 days. Then rinsed off the cure patted dry and let it sit in my fridge for over 12 hours. Smoked it at 185 until it hit 150...
  15. J

    Big Smoking Weekend Upcoming

    Really in a smoking mood since I've got my new PitBoss Savannah. Think I've smoked on it every weekend since I've got it. Knocked out some killer pork butts, chicken breast, turkey breast even some decent pork belly burnt ends but think I've figured out why I'm not happy with them have cooked...
  16. J

    1st time Turkey Breast

    Was going to give a shot at Turkey Breast this weekend and had a couple of questions. Kroger has bone in skin on turkey breast on sale so bought one to smoke. Should I debone it and take the skin off before smoking or leave it as it is and smoke it like that. If I should debone it was wondering...
  17. J

    Weird Smoking Request

    Have a relative that's having a party tomorrow and they were going to make a dish with stew meat in a crockpot. But she asked me if I think I could smoke it instead and wasn't really sure if I could or how to even do it. So any kind of suggestions would be very helpful
  18. J

    Pork Belly Burnt Ends

    Got me some goodies from my new Costco membership on Friday and decided to throw some of it on the smoker. Tried Pork Belly Burnt Ends. Turned out very flavorful and not quite falling apart but thinking i might've over cooked them a bit. They were hitting 190 around like the 2 hour mark at 250...
  19. J

    Playing around with some Poultry

    Ended up just playing around with a little poultry this weekend with mixed results. Did some Smoked Buffalo and BBQ Chicken Legs for the UFC on Saturday Night. And really happy with those. Coated with a little baking powder and salt. Smoked at 225 for 30 minutes then coated with sauce and cooked...
  20. J

    Pork Loin

    Also decided to break in the Savannah with a pork loin and honestly probably the best pork loin I've smoked. Just scored the top, mustard, then a homemade rub. Cooked it at 225 for probably 3 hours. It was super juicy and honestly almost falling apart. And honestly think the PitBoss is adding...
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