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Had my butcher cut me some 1 and 3/4 inch chops. Out them on the smoker at 180 degrees with hickory after brining them. They turned out amazing!

Pulled them off. Here is the finished product. They are resting. Can't wait to dig in!

I got nervous if they would turn out or not.....so I threw a slab of spares on. Just in case.

Picked up a a couple of plates of short ribs. Each plate has 3 bones in them. The 16 ounce beer can is for reference. I coated them in a simple salt and pepper rub. I feel with beef there is no need for too many extra flavors. Out them on the smoker at 285 degrees and will be spritzing them with...

One thing I do to help retain heat inside my smoker, and to reduce the use of extra fuel (no getting around this 100% in cold weather smoking, you are going to burn more fuel regardless) I wrap my smoker in a water heater blanket.  It really helps against the wind and the cold weather.  This...

I have a Big Horn. I run my brisket and pork butts at around 225 to 250. I previously was smoking on a UDS at the same temps and would get real thick bark. Now i am not getting as much and was just wondering if this was common with pellet units or operator error

Hi all. I have a question regarding my wood pellet smoker. Since I have started using it I have noticed that I am not getting as much bark on my cooks as I would like. The food is still tasting great but is lacking that desired outer texture. Has anyone else had issues with developing bark on a...