Cooked on a Yoder Kingman. Seasoned with SPG. On the smoker for 5 hours, wrapped with Meat Mitches Whomp sauce for the glaze, finished in the wrap till tender. Probably should’ve turned ‘em half way through after the wrap for even bone pull.

Edit: 5 hours smoked, 1-1.5 hours wrapped.

I’ve never made this sauce so I thought I’d give it a try. On its own, not great. With smoked meat, heavenly.

Insured by our local promotion where restaurants make their best burgers for the month of August.

I’ve been a bit sick lately, haven’t been able to try them like I usually can so decided to try my own.

1kg Beef Mince
Garlic
Homemade rub (salt, pepper, paprika, cumin, garlic powder, onion powder)
Caramelised onion

Made a meat donut from this, and then wrapped three pieces of streaky bacon around each, by hand.

Smoked to 60c internal at 120c.

Anmmmaaazzzziinnnnnggggggg

Hi, new to smoking. Got a cheap masterbuilt on sale.

I followed all “seasoning” instructions (wiped interior x2 with soapy water, rinsed clean and dried, + all grates) Full heat for 3-3 1/2hrs and added a handful of chips the last 30-45mins.

It produced a very white smoke, (the applewood smelled nice) for the duration of time before smoldering out, and before I shut it off I noticed the temp was a ridiculously high 350-400 degrees on the gauge.

I let everything cool before storing it in my patio, but when I opened the door, the most horrific smell pierced my soul.

It’s almost indescribable as it’s a new one for me, chemically acrid burnt plastic-ey tar ridden offgassing hot metal sofa with a certain hollowness to it, if that makes sense.

I did again earlier today wipe the interior down the best I could with a damp cloth, and had it going for 2hrs without any wood chips this time and no shelves. It smoked for 30-40 mins. I can still faintly smell the smell.

Currently my ribs are in the oven because I’m not so sure if this is normal or not and didn’t want dinner to be ruined.

I’ve owned many different propane BBQ’s over the years and am familiar with the funky smells of it being “new” but this is nothing like it.

I did take note of the chip tray quickly forming the iridescent shine one would expect, except I can see that in multiple spots it’s “bubbling” off everywhere. Could this be the smell? cheap shitty coating that im melting off?

Any suggestions?

I’ve never really had any interest in trying pork belly, but lately I’ve been seeing so many posts about pork belly burnt ends that I finally started thinking about giving them a try.
Then I saw Costco had pork belly on sale, so I figured what the hell, let’s try it.
Cut it into about 1½-inch cubes, seasoned them up with yardbird and threw them on my Kamado Bid Joe. Once they had a nice bark(2.5 hours at 280°F), I put them in a pan with butter, brown sugar and Blue Hogs Comp BBQ sauce and let everything cook down until they got nice and sticky.
Man, did these turn out good.
Honestly, they were pretty easy to make too. Sweet, smoky, tender and absolutely delicious. The family loved them and they disappeared pretty damn fast.
I definitely understand now why I’ve been seeing so many people making these.
I’ll be making them again.
One piece of advice though. Eat them first, enjoy the hell out of them, and whatever you do, DON’T Google the calories. 😂

Pimento stuffed crimini and button mushrooms, sealed with some thin sliced bacon. Sprinkled with a little homemade rub. Bbq glaze half of them for fun. The bbq ones were definitely next level. Smoked approximately 2 hrs at 250. Pretty awesome and will become a staple football season.

Clearly the fat didn't render at all. I watched a few YouTube videos and followed their steps. I set my pit boss smoker at 225 and smoked for 10 hours and spritzed every hour after the bark was set. Pulled the meat off the grill when it reached internal temp of 203 degrees in the biggest/fattiest part.

Edit: I also wanted to add that it was not tender at all(I am sure you could tell)

First time doing it froggy style…pause. Decided to try out the alternative to spatchcocking that I saw Al Frugoni do. I threw it in the WSM and cooked it pretty hot and fast (around 325-350). Turned out really good and crispy. Will definitely do this again.

On a side note, I find it hilarious that my phone’s AI thought it was an actual amphibian of some sort.

One of the biggest struggles I have with smoking is Canadians and Americans all call different cuts different names and I buy in Canada with nearly every recipe being American terminology. I’m hoping y’all can help me out.

So please smoking community, what’s the best thing to do with the attached? Or at least what’s the American name for it so I can look at some videos

Half rack of baby back on the Lil Smokey Joe . 2 hours 45min with hickory and half snake

Brazilian rock salt was a great touch

Recently I decided to try to go as simple as possible for a pork shoulder. I put rub on it, put it in the smoker at 225 and didn’t open it until 200 degrees. It was as good if not better than any other shoulder I’ve made. Makes me think if I was just over complicating everything with spritzing, wrapping and every other little “trick” I’ve picked up so far.

Wondering if anyone else has caught themselves doing this lol

Mayo as the binder, pretty much just garlic and pepper and very little salt since it came pre brined. On the WSM for just under 2hrs at 250-275, pulled at 155ish wrapped in foil with stick of butter and held until 165.

So freakin easy and delicious!

Now the thigh on the other hand was tough and not great. This came in a package with both thigh and breast. The thigh was a bit of a different story. Cooked very different from a chicken thigh. Did the same cook with meat temps 10 degrees higher (was much smaller than the breast so took half the time) but it came out almost gamey. Next time I'd probably just cook the thighs on the stovetop and make pot pie unless anyone has any recs.

Cheers!

Smoked at 325 for an hour. Then layered it with cubed butter, wrapped, and put it on for another hour. Amazingly juicy. Rub was 2 parts pepper, 1 part kosher salt, 1 part lawry’s.

Need some advice here. I’ve got an 18.5 lb Prime brisket that I’ve been dry aging in an UMAi bag for about 30 days. Planning on cooking it this weekend at around 35 days.
Went out to my garage fridge this morning to grab some milk and immediately noticed it didn’t feel very cold. Put a thermometer in the fridge and the air temp was around 70°.
Checked the brisket itself and the thin/flat end is around 49°, but the thick end is still right at 38°.
I immediately moved it to another fridge that’s working properly. Unfortunately I have no idea when the garage fridge stopped cooling or how long it’s been warming up.
What do you guys think? With the thick end still at 38° and the thin end at 49°, would you keep it and cook it this weekend or is this thing toast?
Really hoping I don’t have to throw away a 30-day dry-aged Prime brisket, but I also don’t want to make everybody sick. 😂 Anybody ever had something like this happen while dry aging?

Smoked for five hours at 250 on my kettle that I've had since 2010, wanted to upgrade, but never found the need. Best $99 I've ever spent. By far, the best food I have ever made. Went to temp it, the probe damn near slid right through. Paired with my homemade spicy mac and garlic bread.

Everyone was happy

I have a little chief smoker and it usually goes well but today I could never get the meat to change color as usual. So I left it there for the whole day and then finished it on the barbecue to an internal temperature around 63 C (145 F). I measured the temperature inside the smoker as best I could around the middle of it's height and got 42 C (110 F) and Google says that's the danger zone for cooking anything. Should I discard this salmon?

edit: It seems pretty clear, I'm not going to eat it. Thanks everyone.

Hi guys, just wondering, can I leave the bark on for smoking? Also, can I smoke with wood from
a cherry blossom tree? Thanks in advance

alright I have another brisdket to cook this weekend. I am inviting some people over.

my last brisket was dryy. below is everything I did.

- Overnight dry brine

- Smoke at 225f for 14 hours ish til about 175-180f

-Wrap in tallow and butcher paper

- Back on until probe tender, I have yet to have the cap and point both come out good

- Rested and hot held for 10 hours at 155f.

It was dry rerally dry. I think the hot hold could have done that?

So some ideas:

I know a guy who never cooks the point and flat attached. he cuts them smokes them side by side pulling the flat as soon as its ready resitng for 2 hours and slicing.

I just don't know why mine came out as saw dust last time, just so dry. Iwas thinking of trying the method of smoking them nseperately? What do you guys think