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I did all 3 on the vertical and as a new smoker and my first attempt at ribs, they were pretty good. 1 lesson learned is to rub and BBQ sauce the top and bottom. I was thinking the bottom was mostly bone and we are used to ribs from a local store deli with the membrane on the bottom. I had...

BLUF: Should I use my gas grill for the last step of making ribs or can I use my Vertical smoker all of the way through? I have a Pit Boss Pro Series II 4-Series Wood Pellet Vertical Smoker and am using a Pit Boss recipe with these 3 steps: 1) Dry-rub ribs then smoke them meat facing up @...

BLUF, my question is: After cleaning grease, pellet dust and any small meat pieces from a smoker, is the bronze color the smoke leaves inside considered good, as in "that's what makes it a seasoned smoker", or should I always wipe it back to as close to original as possible? BACKGROUND: I...

This Hobart 410 slicer is on FB marketplace somewhat in our area. I'm considering buying it for $100 rather than spending $250 on a new Beswood250. The seller says this one is "solid", "runs perfectly", "everything runs great". But I don't think he's an expert. After researching 410's I...