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    Reverse searing equipment

    Hey all, I like to reverse sear my steaks and prime rib. Currently I smoke them low on my reqtec and then I have my pit boss cranked to 500 with open flame. I think that putting flame on them adds great flavor but it seems like a massive waste of pellets to crank the pb for just two minutes of...
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    Smoked pepper Jack Mac n cheese

    Ok so I’m not sure if smoked Mac n cheese would be the best as a side for smoked food so all of your feedback would be awesome. I’d like to get a solid recipe even if it’s not smoked. My favorite Mac recipe is a local guy and he nails it. He won best Mac after a Mac festival comp. His is pepper...
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    Refrigerating a pork butt for a day

    Hey I have a wedding I’m catering and that’s a first for me. As I’m in the wedding party I need to be there Friday night 1.5 hours from my smokersfor who knows how long. I would like to smoke Thursday night and finish Friday and then reheat the pork butts. How would you guys go about doing that...
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    Rectec smokestone….any good?

    I just saw rectec has a griddle claims smoke flavor…..anyone have firsthand experience? I honestly don’t think there would be much smoke with short cooks like that
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    Save my brisket

    Hey all need some advice. Threw on a brisket last night and went to bed. An hour after I threw it on my stupid pit boss shut down. Either my thermoworks smoke didn’t go off or I didn’t wake to the alarm. If I start it again tonight is it going to be ok? Or will sitting in the seasoning that long...
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    BBQ sauce

    Hey all, hoping I can get some ideas on bbq sauce recipes. I tend to like sweeter stuff like sweet baby rays and love to add some spice to them as well. Not into the mustard based stuff, but love a good huckleberry or blueberry bbq sauce. Really looking for a great go to recipe that I can use...
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    Curing bacon without #1??

    Hey smoking gurus and fellow carnivores! I have a question about curing bacon. Let me start with my plan. I plan on using a natural nitrate to cure my bacon for 8-10 days, I believe I’ll let it sit for a day in the fridge afterwards (not sure if that’s necessary), and then smoking at 200 till...
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    10 pound prime rib smoke time?

    Hey all! Christmas Im gonna be smoking two ten pound prime ribs. How long do you think that’ll take? Also are the worth basting with butter or just let seasoning do it’s thing? Also should I sear it?
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    Idaho winter steaks

    Smoked some reverse sear steaks today. Sirloin and ribeye (not happy with my butchers cuts, too thin). Stuck inside since idaho threw some snow at us. Smoker was at 200, threw an spg mix on em Smoked till about 110-115 degrees internalPulled, cranked to 450 degrees, threw em in the flame for 45...
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    Pork butt towel wrap

    Hey all! I’m gonna do a big get together and cook for like 35 people this weekend and I have a question about the towel wrap method for holding serving temp on a pork butt. I may need to be done with my pork butts 5 hours ahead of time so I can get other things on my smoker. I know of the towel...
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    Chuck roast with au jus

    My Friday meal was chuck roast on toasted buns with onion and au jus. Turned out amazing. Quartered them, then threw them on the smoker for an hour before I threw it in the crock pot. Unfortunately it didn’t get much smoke flavor. Salt, pepper, bay leaf, Worcestershire, garlic, and LOTS of...
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    Not an amateur, but tons to learn

    Hey all!! I’m brand new to finding smf but I have some experience smoking meats. Prob an amateur to most here but my smoked meats get great reviews from friends and family. Looking to increase my knowledge on all that is smoking. Things that turn out great for me: brisket, steak, ribs, meatloaf...
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    Chipotle ranch recipe?

    Does anyone have a good chipotle ranch recipe? Or a chipotle sauce that works with burgers, tacos, fries, etc?
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