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Patience is always the key. I've had crazy long stalls and end up eating at 10 PM rather than my targeted 5-6 PM. Also, make sure you aren't opening the smoker that often to check temp. Trust the probe you have in when you foiled it. Opening your smoker too often will cause a drop in heat which...

Good luck! Look forward to the pics. Do yourself a favor and drop $30 on a Victorinox Fibrox Pro 8-Inch knife. Life long guarantee, recommended by ATK, and has been an awesome knife.

I just take the wood chip tray and wood chip loader out completely when using the AMNPS to ensure air circulation keeps the pellets going. If it looks like there is starting to be too much smoke, I insert the chip loader in about halfway to reduce some of the air circulation. Glad I followed...

Long time follower of the forum. Finally decided to sign up to share recipes and tips I have learned through lots of blood, sweat and tears. Currently only have an electric smoker, the 30 inch MES. Can't have what I want as I currently rent my townhouse, they were fine with electric though...

That looks amazing. Love the rustic look of just putting the whole sprigs on the roast rather than grinding them up. I think you just inspired my next smoke :)

As long as the parchment paper is designed to handle the heat, like the type you would put cookies on, there shouldn't be any issues.

Ribs aren't a giant cut of meat so if you're going to brine I would probably assume 1-2 hours at most.

Try this recipe, makes amazing burgers everytime: 1.5 pounds ground beef (prefer 80/20) 1 cup shredded cheese (Use your favorite cheese, avoid pre-shredded because it has added starch) 4 slices bacon, minced (Use your favorite bacon) 1/2 cup minced onion, (Make sure its finely minced so it...