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That looks freaking fantastic. Where does one acquire a food flamethrower? Asking for a friend...

From one Wisconsin dude to another: good to have you here!

Bought a 10 lb bag of frozen wings at Sam’s. After attempting to thaw for 24 hrs in the fridge, they were still pretty frozen. Put them in the oven on convect bake at paltry 100 degrees, and 25 minutes later they were perfect. Dried with paper towel, then liberally applied some Yardbird rub and...

Got my tube in the mail this afternoon (right after I was done smoking; great timing)! Going to attempt cold smoked salmon later this week. Thanks for the tip!

I was surprised too. Looking back, I think two things may have contributed: 1. Trimming the fat cap fairly thin (ended up removing more than 2 pounds during the trim) 2. Cooking fat side up, on the bottom rack, in a grill that heats from the bottom Who really knows though. I trusted my meat...

Sometimes you eat the bear. Sometimes the bear, well, he eats you. Good luck on your next go. Share it when you do!

I think there was a significant amount of ‘beginner luck’ helping me out. Over time, my goal is to develop bbq skills that let me consistently deliver that artery-clogging, cancer-causing-in-California deliciousness. I think I’ve come to the right place to learn.

Ah, forgot to mention. Bumped it to 250 once the foil was on there. So 6 hours at 225, 3 at 250.

I’ve only owned a smoker for three days. Decided to go big or go home, especially since I’m already home with this pandemic. Picked up a 15lb USDA Prime Full Packer Brisket at Sam’s Club for $47. Seasoned it with a healthy layer of McCormick Sweet and Smoky seasoning and extra black pepper...

Thanks guys! These tasted pretty damn good. Used the Famous Dave’s rib rub before smoking. Set the grill to the “smoke” setting for 90 minutes before bringing the temp up to 250 for four hours. Spritzed with a mixture of cranberry juice and bourbon every hour. Glazed it with hickory bbq sauce...

Picked up my first smoker from Home Depot last night. Went with a Traeger 22 because pellets seemed simpler for a newb like myself. Currently have two racks of baby back ribs smoking with some Lumberjack pellets. Looking forward to learning from you guys and sharing the experience. Greetings...