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Oops. It was sitting on my porch since it was raining. I didn't think anything of it but will definitely make adjustments next time. Thanks for the advice!

Woke up this morning at 7am. 12 hours in the smoker, she jiggled like Jell-O. Probed a million times, 0 resistance. Remembered I didn't have time to foil, so ran to the store and picked some up, came home and wrapped her up and threw her in a box with towels. Can't wait to eat her, hopefully...

I do have one question. I can cut it in half without it hurting anything right? It won't fit as a whole piece

T minus 1 hour before she goes in the smoker. Any last tips or tricks or advice?

Looks very similar to this

I'm smoking it tomorrow so no time to order an amazing maze thing. I do however have this metal box about 6 inches long and 4 or so inches wide that has a cover with holes drilled in it. It'll hold alot of chips, will that work? Should I do chips or pellets? And does it have to be directly below...

Smoke with the fat cap up or down? Should I just do basic spog?

Well I guess it'll be a long night!! Not sure if I want to now hahaha

Oh wow. 20 hours? That's a long time, haha! How long rested? Just from the time it's like Jell-O to eating time? Edit to add: Will it dry out with nothing in the pan?

So today I bought a 9.1lb brisket flat. One end seems to be thicker than the other, not sure if that's normal because I've never cooked one. I want to smoke it in my masterbuilt 30. I've been reading through the forum and there's so much info it's a little overwhelming. I want to eat it for...

Hey so I have a masterbuilt 30 and someone gave us a bunch of small rainbow trout. I'm not familiar with smoking fish, what's the best brine and what chips should I use. How long do I brine and then smoke? Basically I need all of the directions haha thanks

Thanks! I was kind of bummed because one of the foil packets came open and I didn't notice, and it dried them out. Other than that, they were superb!

With everyone's help my first baby back ribs smoke came out AMAZING! Here's the low down: I picked up 4 racks, about 3 to 4lbs each. The day before I peeled the membrane and seasoned top and bottom with these seasonings: 1/8 cup salt 1/4 cup white sugar 3 TBSP packed dark brown sugar 1 TBSP...

When I open my smoker to put the meat in I lose a tremendous amount of heat. When do I start the cook time? Once it's up to the temp I want, or as soon as it goes in? I'm smoking my baby backs today and am not sure what to do.

I'm going to do this tomorrow. I already took the membrane off prior to reading this :( Instead of water I was going to use concentrated apple juice, the frozen kind that you add water to, minus the water, and apple chips. Think that'll be too much? I also don't have a thermapen. I have a...

I was actually thinking of doing 2 2 hot grill, but don't want to burn them lol.

I'm going to smoke 4 racks of baby back ribs for the first time in my masterbuilt 30, on Saturday. I'm doing a basic rub, apple juice in the pan, and apple chips. I keep seeing conflicting information about smoke times. I read some people do 8 hours, some do 5 to 6, and some only 1 to 3 hours...

They're directly on the grate, and apple juice in the pan. I was going to cook them both the same way, same time. We're new at smoking so we're just experimenting. The last hour I'm going to mop them

So I'm currently smoking beef and pork ribs following the 3-2-1 method. The only thing I can't find is to put water in the pan or not. I put some apple juice, should I pull it out?

What is the 3-2-1 approach?