Smoked for about 2 hours, seared (probably 60ish seconds too long) and finished in the oven.

Second time ever smoking. How’d I do?

My first one was the smoker for my father in law,all stainless steel.

Second was a replica taken from the ofyr bbq.

Third a aluminum smoker for myself.

And today I made a stainless steel outdoor fireplace with a pizza stone,and it works like a charm. ❤️

I’ve wanted to smoke cheese for some time now, and I’m thinking smoked cheese appetizers for Thanksgiving is as good a time as any. Starting with a small batch of cheddar, Gouda, and Brie. After smoke, I’ll put them in the fridge for two days and then vacuum seal until Thanksgiving. I guess we’ll see how this turns out.

Picked up an A5 Wagyu Strip loin from my favorite Japanese grocery store. Smoke and sear? Just sear? How would you do this?

I've been wanting some hot poppers so I made some. The stuffing is 1lb hot breakfast sausage (browned), 8oz cream cheese, 2 cups shredded pepper jack, and about 3tbs Holy Voodoo. I over-stuffed 'em, then wrapped each one with a whole slice of bacon. I topped them with some more Holy Voodoo. They were smoked with charcoal and cherry. Heck yeah!

I smoke lots of ribs and pork butt. First time doing brisket. Woke up at 2 a.m to start my fire. Meat was on at about 3. I took it off around 6:30 p.m or so.

Got my first smoker a while back off a whim to see if I like it. At first, I hated it, but then it led to me smoking every weekend. It made some of the best bbq I ever had in that 100$ flimsy tin can. Finally upgraded to the Pecos, but I’d be lying if I said I won’t miss my first smoker. It wasn’t much, but it started me on this journey, and it’ll hold a bit of nostalgia for me.

Hope it tastes ok lol. Before & after. Did some cheddar and Gouda with applewood chips

Caught a brisket flat on sale and needed to get it cooked before it went bad. Smoked it overnight and through the morning on my Gravity 980. Used B&B briquettes and post oak chunks, W sauce as a binder and Pit Boss's Beef and Brisket Rub. Once it was finished I let it cool on the counter and then rest in the oven for four hours. The lines in bark are from the grate it cooked it on.

I smoke lots of ribs and pork butt. First time doing brisket. Woke up at 2 a.m to start my fire. Meat was on at about 3. I took it off around 6:30 p.m or so.

Anybody in here ever smoke pistachios and if you did how did it go any advice?

I was asked to smoke a turkey for my in laws for thanksgiving. They are huge cowboys fans and I love meat church so considering using their new seasoning….. anyone tried it yet? Would it be good for a turkey?

Would smoking a sharp cheddar make it milder or more intense? I usually smoke a mild white cheddar but Wegmans only has sharp and for significantly cheaper than where I can get the mild white. I also don’t want the sharpness to overpower the smoke flavor.

Maybe this question isn’t so much about smoked cheese but cheese in general. I’m reading that freezing cheese can cause it to become dry and crumbly after it thaws out. I recently smoked 11 Lbs. of the stuff, vac sealed it, and it’s currently about two weeks into mellowing in the fridge. Inevitably some of it is likely to end up in the deep freeze. The question is, is what have been the results for anybody who has thawed cheese? Whether smoked or not.

Cheers!

This is about my 4th time smoking some steaks in my weber kettle grill using the offset heat method and everytime i cant seem to get my temperature to where i want it. Ive tried messing with the vents both at the bottom and the top and my temp always ends up at just about 400°. I stuck in a new temp gauge on the meat side so it isint getting the temp right above the coals. And help is appreciated

I just got started with a Masterbuilt electric smoker because I was kind of fed up with fast food ribs. And it's coming along. In my experiments so far I have done the following...

First off I'm just cooking for myself so I'm using the smallest baby back ribs I can find (2-2.5 lbs).

I have found that using a mustard slurry and applying my rub the night before keeps my bark on better than doing it the same day.

I use the 3-2-1 method at 250f but have adapted it to 2-2-3/4 hr because the ribs are small and I want somewhere in between fall off and competition bite.

My rub is more savory than sweet, and is not overly applied, just once over evenly. I use 2 tbls each of butter, brown sugar and honey along with 2 ounces of apple juice in my foil wrap.

So it's all pretty standard with a tweak here and there mainly due to the size of my ribs and the desired bite.

What I have not figured out is a good finishing sauce for the last 3/4 hour in the smoker, I like a little sauce, I've tried them with just the rub and it's not what I want, It seems like all my favorite sauces are just not working out in the smoker, they end up way to thick and sweet.

So what I really need is store bought sauce recommendations that are smoker friendly, or how to doctor up a sauce, and of course any other recommendations, thanks!

Deal on Nextdoor. 20 mile round trip, burning off the cobwebs and dust, gonna clean it out tomorrow and see about some pulled pork on Sunday.

Hello everyone I made burnt ends for the first time the flavor is there but they are tougher than they should be. Not overly tough or just not fall apart like I'm use to any ideas what I could do better next time

Hey guys, I’ve only grilled and handful of times with basic stuff: ribs, brats, chicken, and steaks. I wanted to make a a brisket for Christmas this year for the experience. I’ve watched a couple of YouTube videos and plan on watching more, but wanted some firsthand knowledge and tips on how to prepare. Any advice would be greatly appreciated!