New profile posts

New Pit Boss Pellet Smoker! Really need tips for a juicy, fall apart, brisket! Every other attempt was an epic failure.

76 yrs young, Weber charcoal grill, propane grill, Orion smoker, delaminated!

I haven't posted in a while. I moved from San Antonio to the Boise area of Idaho. Quite a change in environment for smoking. I gave my old electric smoker to a friend and purchased a 30" vert. propane smoker. Family is coming in from out of state next week for our 2nd Christmas. I'll smoking a turkey and a bone-in half ham. I would like to smoke them at the same time. Any helps?

Posted some photos from misc. cooks that I had saved on my phone. Still learning how to use the features but feel free to check out the photos under my media. Some photos are mixed and matched (do a smo-fried turkey every year and not great at documenting).

newbie looking for thoughts and advice - new to smoking have a pit boss for 6 months now and cant seem to find good "times" for cooking in the colder season we have here in Southern Ontario CA. we cook outside all year round!

Posting some recent pictures from the grills and smokers. These came off my 22inch Weber performer kettle, Primo XL or the reverse flow cooker. There are quartered turkeys, whole turkeys and breakfast casseroles.
So I just got this Reverse flow Any wisdom and knowledge is welcome
I'm really trying to learn how to use the SMF.

Killing it with the Primo XL and Weber kettle game. Just purchased a reverse flow offset. I'm always seeking knowledge and wisdom from the old-timers.

Slàinte Mhath

Saw your handle of radioguy and figured you might be a ham.

Mac KO4GOD

Hello and happy thanksgiving everyone from a retired carpenter, lots of venison in the freezer this year. I have a master built smoker and am hoping to learn sausage making , thanks in advance to all

Displaced, I just tried to send TNJake a message and I got a blocked message. Stated only certain individuals could see his profile and message him. If you can contact him and explain why I haven't been on for so long and let him know I would like to be able to stay in touch I would appreciate it you reaching out to him for me. Thanks Michael Fincher.

Long time no talk to, it took me almost a year to be able to respond to post or to send messages. I got with Jeff and for some reason my yahoo account would not let me access the site to post questions and respond. It took Jeff several weeks to a month to be able to figure it out. I am back and loving my Bell Fab. Just wanted to touch base with you and let you know I will be back on the site.

I saw the video on the Pro smoker small aging cabinet. There was taslk about testing it. Has anyone tried thiis unit out? If so what"s the word? Appreciate any feed back Thanks

Burger dogs were a HUGE success!

need your help - trouble shot and replaced element on 40"MES and not heating up - now need to find the SLS to check it. how do I access it?

Hi all, just tried my little chief smoker to make jerky. Meat was smoked with one pan of chips and then finished in a convection oven. The result was mixed and overpowering smoke taste. Any thoughts on how to reduce the smoke/bitter flavor. BTW the recipe called for much longer and more smoke time.

Hi, I would love to try your enchilada sauce recipe. The canned stuff is just not good enough. I have my own recipe, but I love to try other recipes as well. Thanks in advance!

Hello DoYheEyeThing. I was wondering if you could share 3d data of The smoker that you built? I have just started designing it to be as close as posaible to Aaron Franklins, bit its tedious job :-)

Lmk, thank you.

Rok Barbo

Retired and as busy as ever.

THanks for the welcome Mr. Miller,

Eric