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Looks like my app for today. I am smoking ribs and a beef chuck for a little get together. But those sound amazing. Nice pics

Okay so pork butts go 205+ and if i brine 203-205? Also any ideas on good measurement for brining. I cant ever remember is it 1TBS of kosher salt to 2cups water or less? Thankx for any good ideas. I usually brine cornish game hens for rotisserie but they fit in gallon size ziplock with some...

I turned on gas grill and set temp to high on 2 burners. Set chicken above them for about 7 minutes on first side then maybe 4-5 minutes for other side. Good char result. But will say skin was better than expected. But i had leftovers for lunch. Microwave made skin too leathery so i just enjoyed...

Any help would be appreciated. Never smoked chicken before. I am doing drummies. I put a little rub on them. Some store brand stuff to get a feel for what i like. Gas smoker broke a while back but im back in action with a char-grill with side box. I am smoking at around 225. I am sure thats low...

Well good news is i got it up over 140 but had major malfunction right afterwards smoker is done for. Had to finish in oven at 300. Wrapped it with a little butter.

I am currently in middle of smoke on a masterbuilt gas smoker. I am doing pork shoulder. I did a pretty poor pregame because i had little time for the prep. I rest the meat ablut 8lbs bone in. It got store bought mephis pit rub. I smothered it in karo syrup because i dont do well with mustard...

Kinda new to smoking i live in indianapolis area of Indiana. I am using my old 3 year old masterbuilt gas smoker. I know its not wood or charcoal like the purists out there. And i will get there one day. Just best i could afford with the space i have. I prefer to smoke what some call fatties...