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Early pit shot... I'm thinking less than 2-hours of cook time.

Yes, forever. That was my point. Corporate giving guidance to June Cleaver or Donna Reed is a good thing 😄.

Once again, I'm giving Prairie Fresh pork a thumbs up... but this time for another reason. This whole loin was on sale for less than $15, and had a reasonably good trimming job. I'm expecting the same quality as I always get, but for the first time ever, I noticed the package has suggestions...

I've found all kind of stuff in bags of lump charcoal.

Awesome for your first pork butt. The 4th photo showing the bone slip says it all.

The large muscle on a bone-in (center cut) pork chop is the loin, and the small muscle is the tenderloin. Just like a T-bone or Porterhouse steak on a beef. Good link that covers all pork chop cuts: https://www.thekitchn.com/a-complete-guide-to-pork-chops-meat-basics-208638 Dry curing vs...

Man... you have stumbled upon an enormous resource as you experiment with curing various meats or sausages. I'm a third generation back porch charcuterist, my Grandfather made bacon and ham during the depression. One thing I'll contribute to this conversation is that once you decide on a...

Woah. When I was a little boy in Texas, we had a sizeable quail population on our ranch. Fried, grilled, or fricassee were the methods in those days. You hit a home run ✔️.

I love those guys, don't cook them enough though.... added to the bucket list shopping list ✔️.

That's pretty much the standard routine. But I'm following along to see your results. Typically I like the old skool burnt ends.. low and slow, then making cubes then back on the smoker.

Here is a good article about the two gas plants that produce helium. https://oilcity.news/community/wyoming-community-2/2025/12/19/feds-wyoming-greenlight-new-helium-plant-among-worlds-largest/

Well, here is an announcement https://www.cookoutnews.com/smokin-brothers-acquires-gateway-drum-smokers/

Thank you for the kind words. I have been using the Little Chief and a Big Chief box smokers since the '70s. Mine still have the Luhr Jenson (the fishing lure company) branding. And all replacement parts are still available. Good advice ✔️ Hey Melissa, late to chime in here.... Most of the...

Really? I thought Tim from Blues Hog bought Gateway??

When searching, I see a lot of recommendations for Smokin Brothers, but I was curious about owner comments.

I have traditional pressure cookers, not the IP style, but they sound like there are a lot of options. My canner is a 21 quart model with a pressure gauge. So when I use it for meats I can pick my pressure. At my altitude, water boils at 203°, but a pressure cooker can be up to 250° with 15#...

And there used to be a site with some archived articles but it's not around any more either. He was pretty witty on certain topics. 225° for barbecue was just like 325° for baking. I always called 325° the Betty Crocker temperature 😄. I sometimes do the exact thing in a table top roaster. I...

I read an article this morning about how gas prices are impacting our local Door Dash drivers. One driver had an example of making $93 one particular Friday, but she spent $86 on gasoline. Another driver who averaged $35/day on gas is now averaging $55/day.

There is a guy named Smoky Hale that published The Great American Barbecue & Grilling Manual about 25 years ago, and he subscribes to low and slow pit temps (180° to 225°F) for most barbecue meats. And for pork shoulder, he preferred using a 210°F pit temp. Smoky's finish temps were well below...

That is an excellent deal. My Sam's Club has chuck rolls at just over $6/lb. They are listed on a small white board in the meat department and never are in the meat case. The majority are sold to restaurants that grind their own burger.