help

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...

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...

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...

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...

Good morning! So I started smoking 2 pork butts last night at 9pm and kept the temp between 250 and 300 constantly. Around 2:00 I reset the new coals, got the temp to a constant 250 and went to bed. I overslept a bit and woke up at 6:45 to find the smoker out and temp down to 0. I immediately...

Hello, not new to burning meats but i would definitely like to continue to step my game up. Currently i have a jerky project going on it i could get some direction on.... Very new to curing meats would like some experienced advice to my wet cure and time i can let it stay in the fridge before...

Hey guys finally got the smokehouse finished and dialed in exactly as far as the cold smoked process going and keeping that smoke flowing just right My first item I did was quite a large brisket and smoked it at about 90° for 20 hours and I couldn't believe I actually made one of the best...

Hello, first time pellet smoker and first time meat smoker. I have smoked ribs, brisket, turkey, and a pork butt. My smoker refuses to keep the temp that the control board is indicating. for example: I set the smoker to 250 and let it go for 30 mins. However the smokers internal temp is 180...

Anyone familiar with JED MASTER commercial smokers? I lost mine in a fire and am not having any luck finding another one. Mine was 6' tall X 6' wide X 48" deep, Rotisserie, H2O and charcoal. I purchased off another gentleman, it was inside my concession trailer and he tried about 10 years...

Hi all. Been a member here for quite some time, and have done a lot of reading here and other places. So believe me, asking this isnt on a whim its after a lot of reading and trial/error. In a nutshell, my briskets are coming out amazingly flavorful but amazingly dry and I cant seem to fix that...

So I've made jerky acouple of times before. Im not doing anything fancy mainly just ground beef with nesco original season packets. Although I've done jerk seasoning from Jamaica twice(highly recommended). So my question is what do you guys do to manage the smell during the dehydration...

Hello. I'm new here so I'm not entirely sure where to ask this question, so forgive me if I have misplaced it. I'm a college student on a budget, and currently own a small drum-style charcoal grill that I primarily use on my tailgate for weekend cookouts and whatnot. I've wanted to do some...

Hello, folks! I just wanted to get your opinions/advice on whats going on with my airflow (or lack there of) . I just purchased an offset reverse flow smoker from a gentleman. I have fired it up twice but I cannot get the cooking chamber hot enough. I was able to get it up to 263 with the help...

So I have a Bradley Smoker and forgot to plug in the heating element to get the oven temperatures up. I'm smoking a 12 lbs brisket and basically had it exposed to smoke for about 4 hours at a temperature of 180°F with the oven off. I then found the mistake and got the oven running at 260°F. Its...

Hi members, I'm the new guy here from Waco, Tx. I am fairly new to smoking but I love smoked food and want to build a smoker out of this 60 gallon air tank I bought a while back. Wants: Easy to maintain temp Even temp across entire CC Multipurpose firebox(use top for griddle) Multipupose...

Ok so I used to work in a bbq place nearby and have never had trouble like I am at home. I bought a nice brisket for a party, about 14 or 15 lbs, I was smoking low and slow all day and all night and the point is stalling at about 130 and has been for hours. I have a water bath in the bottom of...

First time with a real long cook on a big piece of meat. I got a 9 lb. pork butt at the store yesterday. I'm planning to serve it at 5:30 p.m. tomorrow. I plan to cook this on my Pit Boss 700s. My understanding is: mustard and cover w/rub let rest in fridge for 12 hours fill pellet cooker...

Hello! Starting in the new forum as I am new and I just bought this thing from someone in town for $15 and I do not know how to use it as I have never used a smoker before myself. It is open at the bottom and there are no vents anywhere. A lid, two bowls of some kind. I figure for $15 if I...

I’ve been researching and looking at the threads here. But I am left with two questions. 1) do you just add cheese and other things like peppers to the mix while grinding? 2) when do I need to use cure? These will be all pork brats as I just had two 300lbs pigs butchers. I ended up with 35lbs...

Hi all, the wife had no luck shopping for brisket but was sold this cut of meat, and was told it’s basically “brisket’s little brother”. She thought the salesman might have called it top round, but after looking at google we’re not so sure. Any ideas what it is? Also: suggestions on how to...