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  1. S

    Smoker stopped heating Brisket over night. Fire went out...

    Hi all. After smoking my brisket for over 5 hours, and getting it to an internal temperature of over 160, I took it out to wrap in butcher paper and placed it back in the smoker. I then decided to sleep for 4 hours, but when I woke up, the smoker had stopped heating (due to lack of coals) and...
  2. Odie Oskarsson

    Frozen goose, planning on curing and defrosting in my Smoker, should i light it?

    So, a friend gifted me a goose that he shot last weekend that he threw undressed into the freezer, I plucked it today and chopped the head off and hung it in my cold smoker to thaw and hopefully drain, its hanging out in the low 30s around here right now (above freezing) I plan on curing all of...
  3. Snizzley

    The "healthiest" pellets?

    Hello All- I just got my first Pellet smoker (pit boss 820) and I also purchased the pit boss brand pellets to go with it. I have had trouble finding reliable info on what the pellets are actually made of. Can anyone shed some light on that for me? Also what is the best and most pure pellet...
  4. S

    First Smoked Brisket best cooling methods?

    Hey guys, new to smoking and the forum! I just finished my first 28 hour smoke on a 16lb brisket. I had it wrapped in butcher paper for the back end and when it hit 195, I took it out and placed it in a large cooler lined with foil. I kept it in the juices wrapped in the butcher paper, then...
  5. C

    My First Brisket

    Tools: Pitboss Pellet Smoker @225 , aluminum foil / pan , Pitboss sweet rib rub , Pitboss competition wood pellets, water pan, brush, cooler/towel/butcher paper Meat: 5 pound Brisket (I could not find a larger one at the time however I have since tracked down a local butcher that carries...
  6. T

    How to pre cook pork ribs?

    Hi guys, i'm really new at smoking, i started doing this about 1 month ago, and I started a little business in my town of smoked brisket, pulled pork and now i'm trying to smoke some ribs. Since the restaurant is just delivery service or pick up and go i really need to figure out a way on how to...
  7. reformedvegan

    Memorial Day Tri Tips on the Pit Boss pellet cooker

    Folks, I want to check in and share the results of my first cook of the season. I did two untrimmed tri tips on the Pit Boss 700S. As I mentioned last summer, I am very new to this and only cooked twice on the cooker after getting it last summer. This is my third cook. One tri tip was about...
  8. Jabiru

    Smoked Beef Cheeks

    These were the most flavorful & richest meat I have ever tasted. If you like meat then I suggest try these, Gold Medal of meat. When I put my Temps probes in the raw cheeks I thought I would need to sharpen my probes, so tough like sticking probe into Leather. Haha. Note: When near the end...
  9. N

    Partial Smoked Brisket then to Chili

    Hey i was looking to see if it is possible to do a few hours of smoke on a brisket pull it off and then slice and cube it and throw it into a chili. I know most people say just cook it all the way through but im not going to hit and food danger zones due to pulling it off and throwing it into a...
  10. John_D

    Bacon flavor Experiment

    Well the test of all kinds of flavors continues. Test batches today , using pork loin Rib cut ( canadian bacon ) 5 hours cold smoke using Applewood , now it's into the fridge to setup before slicing tomorrow, it was 1KG Dill pickle , 1Kg Coffee , 1.5KG Maple Syrup and Crushed Black Peppercorn.
  11. B

    Need Help With my Smoker Please

    So I have the Masterbuilt Electric 135S Smoker and was wondering when I'm smoking my meat for a long time, am I suppose to let the woodchips turn into ashes and then empty them out or do I put more in and change them in a later time like 2-3 hours in?
  12. H

    Smoker chimney?

    Hi So I have built a smoker from 2 gas tanks, based on Franklyn BBQ's online tutorial. The smoker itself is perfect, I get as good a rib and brisket as I could hope for, my only problem is the smoke itself. I have a business with an enclosed back yard where the smoker is housed. I need to...
  13. R

    Question about smoking ham

    so I have a fresh uncurled bone in ham I was thinking about making for Easter. My plan was to use pops brine. I just had a thought about making it boneless and tying it really good. I was just wondering if there’s some tips or tricks about doing it? And if it might be too small at this point to...
  14. L

    Bacon Recipes

    Hey everyone, I am looking for some help. I have tried making a raspberry and chipotle bacon twice. The first time I used raspberry extract and chipotle powder mixed in with the standard salt, sugar and curing salt to make a kind of slurry that I coated the belly in. I let it cure in a ziplock...
  15. Rmartinez2

    2nd attempt at Ribs

    Alright so here's my 2nd attempt at making some ribs. One baby back and the other a full spare. For one I used another rub I concocted and the other is one a member of this forum was kind enough to share (thanks jbellard). I smoked them at 225 for 3 hours then wrapped them. When I wrapped I put...
  16. S

    Help! Brisket Questions!

    So, newbie here so if I'm not following certain forum rules, I apologize! I've only smoked one brisket and it was a few years ago so I'm basically having to learn the basics all over again and have a few (most likely subjective) questions. I will he smoking 2 briskets (9# and 11#). First, I...
  17. Jgurley561


    I've been experimenting with coffee and bourbon and fresh rosemary in my sweat box while smoking a butt. Anyone else tried it? I'm using hickory logs and a homemade rub of sugar, salt, black pepper, garlic powder, and smoked paprika.
  18. joseph73

    Smoking Flavor Depth

    I was wondering about how deep the smoke flavor should reach in a turkey. Should it go all the way to the meat on the bone if done properly? I smoked a turkey last night that was done faster than I anticipated. While the outside of the breast was lightly smoked, the inner part, while juicy, was...
  19. agoude

    MES 30 Terrible Smoke Flavor

    So I moved on from my WSM and just bought a MES 30, 135S to be exact, based on my research here it may be a hybrid unit? Regardless, I've done 2 smokes both came out looking great and juicy but had a not so great smoke profile. I used apple wood, dry chips, the first time on Salmon and it came...
  20. A

    Adding a coniferous taste

    I'm aware that I'm probably way off-topic for this forum, and I'm sorry about that. I just couldn't find any other forum with such fine conoisseurs of all things smokey! So. I've been dying to try and smoke coffee beans for a while. While I know this is already a thing, while sipping my morning...
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