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  1. T

    Smoking chunks of baby backs

    I got a couple of packs of baby backs that were on sale that I want to smoke. They’re vacuum sealed, and will be going on an WSM 18”. At least that’s the plan. I haven’t opened them but as far as I can tell they aren’t full racks, but are cut in portions of 3-4 ribs, maybe 4”-6” wide each. Is...
    • Turboconman
    • Thread
    • baby backs help ribs wsm
    • Replies: 19
    • Forum: Pork
  2. T

    Question : temp drop after 201

    I’m using an WSM 18” to smoke a 2ib pork butt (first real smoke in it). I’ve had fairly consistent temps all the way through, between 225-250. No wrap. Going good. I got up to 201 internal temp, and then it started dropping. Now it’s at 196. Is this normal?
  3. A

    Pulled Pork a little dry - overcooked?

    I tried my first pulled pork the other week. It was fine overall, but some parts were dry and didn't fall apart so easily. I'm wondering if anyone has ideas on what I should have done differently. This cut was a shoulder without the bone, but with skin. I first cut off the skin, but left most of...
    • abk
    • Thread
    • beginner gas grill help pulled pork
    • Replies: 22
    • Forum: For New Members
  4. scrumtiousruckingBBQ

    Meat shopping in Europe

    Hello all, Just moved to Belgium with the military and am having a hard time finding quality beef. I’m shopping almost exclusively at Carrefour, but their cuts of beef are all very very lean and so far everything I’ve cooked has been a bit chewy. Anyone here have advice on where to shop for...
  5. Meateor Man 5000

    Help please / Advice

    Hey all, At 8pm last night, I started a 15lb brisket on my Traeger electric pellet smoker @ 190° (first time smoking on this Traeger) at 3:30am it was roughly 157° internal in the flat (digital thermometer inserted throughout smoking cycle) I refilled the pellets and cranked her up to 225° and...
    • Meateor Man 5000
    • Thread
    • danger zone good help helpful suggestions please spoiled temp control temperature issue trash yummy
    • Replies: 14
    • Forum: For New Members
  6. S

    Smoker went out during overnight brisket cook - HELP (in-laws in town 🤣 )

    I had a brisket on my smoker for an overnight cook and my smoker cut off in the middle of the night due to a power flicker during a storm that popped up 😡 . Checked the pellet hopper when I got to the smoker and it was still 90% full. Fire pot had been cleaned right before the cook. Grease trap...
    • Sir Smokes A Lot
    • Thread
    • brisket food safety help overnight cook power outage smoker turned off
    • Replies: 14
    • Forum: Food Safety
  7. D

    !Business help needed. Reverse flow offset size!

    Hey fellow smoking degens. Looking for some advice. What is the size and reasonable price for a commercially viable used reverse flow offset smoker? Something that could handle the needs of a small restaurant. Ideally its trailered to my truck so I can drive to different restaurants and do pop...
  8. O

    New to this, please help. Pork scotch

    Hello! I am from Australia so some of our cuts are named different I think. I went to the butcher and asked for pork shoulder or butt and they gave me a pork scotch and said it was good for pulled pork. I’ve had it in the smoker 3.5 hours and it is not reaching a stall yet. It’s 5 pounder and...
    • oldsongs91
    • Thread
    • advice advice needed advice welcome chargriller help pork pork butt pork scotch smoker smoker akorn
    • Replies: 8
    • Forum: General Discussion
  9. B

    Stove Pipe’s Purpose?

    hey all! I am new to this site/forum and also quite new to smoking in general….I apologize in advance if these questions have obvious answers or are odd. I’m just (over)thinking through the design as I go. I have an outdoor fireplace in my backyard/patio area that is attached to the house. It...
    • bslman74
    • Thread
    • help question smoker build questions stovepipe
    • Replies: 1
    • Forum: Other Builds
  10. M

    HELP!

    I’m trying to either locate a bottle of Cabela’s beer can chicken rub that was discontinued, or to figure out who is the manufacturer for a Cabela’s dry rubs, so I can potentially buy directly from the manufacturer! Any information would be greatly appreciated! :)
  11. N

    Inherited Smoker help

    Howdy! I have inherited(see: first one that wanted) a smoker from a friend of a family member. Her husband passed a couple years back and is now working on going through his stuff and getting rid of it. One of those was this smoker(pictures attached). I told her I'd take it sight unseen. My...
    • NSSeager
    • Thread
    • fixing help new propane propane line smoker
    • Replies: 30
    • Forum: Other Builds
  12. Ersley

    PANIC - First Time Curing Ham

    Hello everyone, I apologize for making my first post like this, but I am posting this in a complete panic. My husband and I decided to cure and smoke a ham for Christmas. We've smoked many meats before but never cured anything. Long story short, we found a recipe online and the ham has been in...
    • Ersley
    • Thread
    • cure #1 ham help
    • Replies: 30
    • Forum: Curing
  13. D

    White dots on freshly made bacon. Is this normal or safe?

    My second time making bacon from scratch. If just pulled it out of the baby and has these small white dots on it. Is this normal or safe to eat?
  14. D

    First timer curing bacon. Have I used too much cure? Help needed

    I have recently prepared some pork belly(1.9kg) with a pre made bacon cure(Misty Valley Maple Bacon Cure). Part of the meat was feeling soft so I ended up adding 10g more cure to it. The instructions on the bacon cure is 40g per kg. In total, I have added 90g of cure To 1.9kg pork. The bacon...
    • Downunda
    • Thread
    • bacon food safety? help
    • Replies: 5
    • Forum: Bacon
  15. S

    Brisket Finished FAR to Early - Question

    Hi All - New to the forum. I'm not sure if this is the place for this, but I had a few questions around smoking a brisket on a pellet grill. I completed my first attempt a little while back, and while the brisket wasn't bad, it finished far earlier than expected. First thing - equipment. I have...
  16. DirtyPaw

    Upgrade account

    I have been a member for several weeks now. I decided to upgrade but get a message saying my account is limited. I don’t want all the adds popping up obscuring my vision. What is the problem? Maybe 🤔 I have not been a member long enough.
  17. M

    Would love some advice for my current smoke session.

    I have a verticle gas smoker that I use wood chunks for, I am smoking Beef Ribs (thick boys) and a beef brisket, I got them to have a great bark and then wrapped them in butcher paper. I wrapped the brisket at 165-175 degrees and wrapped the beef ribs at 180 degrees. Once I put them back in the...
  18. C

    Help please.

    ETA: outside temp was in the low 20°'s. How should I continue to cook to make sure it reaches desired temp. Do I just monitor internal temp? Hi there! I’m hoping you can help guide me. I put my brisket in an electric smoker last night at 11pm. I woke up to find out the smoker turned off due...
  19. D

    Brisket burgers.!

    I just got my first meat grinder and brisket happened to be on sale this week. I picked up 9 pound brisket. how should I go about about grinding this up? Should I trim some fat off. And if I were to leave it whole what would the ratio be? What spices should I add to the ground burger? any...
  20. B

    Replacing Circuit Board on MasterBuilt smoker

    Quick question. We were having issues with our smoker. Masterbuilt sent us a new circuit board and heating element. We took a pic before we pulled out the old circuit board. This is the one. Notice the blue wire over the white one. The paperwork with the new board says to install with white...
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