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great video and looks simple to do. Id clean it each cook.

Thank you for the in depth breakdown, much appreciated! I'm going to look at the RT models a little more. So far I am stuck on this smoque XL.

Decent sales going on.

Ok, thank you and will do. I had a traditional 250 gal offset wood smoker. I sold it for various reasons and I will be getting a 120 offset built, but in the meantime I want to get a pellet smoker to hold me over.

excellent, I am leaning towards the smoque so far. Everything else is just so pricey.

Great thanks guys..the Weber Smoque XL looks really nice and has good reviews. The cleanouts seem easier vs some of the other ones out there.

Thank you, and great points. I have a govx account and get 20% off on orders. The Green Mt grill ledhe 2.0 for $629.

Ok, good to know. It looks like I'll need to up my budget for something bigger. Any thoughts on the Green Mt grills?

Hey All, I wanted to see budget friendly pellet smokers that are decent. Any recommendations? My budget is around $600-700 tops.

Thank you all for the jnput@ have a great weekend and smoke on!

First time smoking just the flat portion of the brisket. Smoking temp will be 250 degrees and I will wrap the brisket around 165 degrees with butchers paper. I am adding beef tallow upon wrapping it. Do you think the overall cook time will be shorter since it is a flat? Roughly 9 lbs flat.

Welcome! You will find so much useful information and a lot of people on here wanting to help. I have learned a lot over the years on this site.

They look very good, especially with the cheese! I did a bunch of these on my offset smoker for a birthday party and they were a hit!

I'll measure it tomorrow and yes it's on LSGs website.

I was going to be smoking burgers and wanted some tips from everyone. I have cherrywood , apple, maple, and oak. I was thinking of doing oak and cherry smoked burgers. Thinking of what is a good smoke temp for the burgers. I normally do them on my weber charcoal grill and do a hot and cool zone.

Nice wings!

Ya I was thinking that Also...i went to my local butcher and I saw they only had brisket flats and not packer briskets..they said to call 4 or 5 days in advance to get a packer brisket..starting to see how vital it is to acquire a decent meat supplier..

It's 15 people for catering but also hopes that they want to maybe choose me in the future for other events they may have..

Thanks brother!

Ya I thought it's definitely a lot food for 15 people but she is helping me get some exposure with the business so it was a little way of people sampling some of what I do. The 3x principal is good to keep into mind because I'm saying to myself just the amount of time that goes into this should...