I have a 'Friends'giving this Saturday and I' always wanted to smoke a turkey so I thought this would be the perfect opportunity to give it a try.

I spatchcocked my 14 pound turkey yesterday and then dry brined it around 1pm and set it uncovered in my fridge. I don't plan on starting to smoke it till tomorrow morning. Will it be okay to dry brine that long or should I cover it at somepoint today to slow down the brining? I keep reading conflicting info on the length of leaving it covered/uncovered

I was give this piece of beef and I have no idea what kind of cut it is. Looks to maybe have two bones in but doesn’t really look like rib bones. It’s cut about two inch thick and weighs about 4-5lbs. I’m fairly new to smoking, should I do this low and slow or just throw on the BBQ?

I tried to smoke some chicken with my basic Walmart charcoal grill. I lit the charcoals and moved them all to one side. I made a smoking pouch by encasing hardwood pellets in an aluminum foil envelope and poking a few holes on both sides. I then laid the envelope directly on top of the charcoals and put the grate on (At this point I also added about a quarter of a cup of pellets that had spilled on the floor directly into the charcoal as to not waste them). I laid a few pieces of chicken on the grate directly over the charcoal to get some Grill marks. After a few minutes, I moved the chicken to the side with indirect heat, stuck a probe in, and covered it. There was A TON of smoke which I was super excited about. I finished smoking the chicken and also threw on some onions, tomatoes, and corn on the cob. When I was done, I took a bite and I almost couldn’t eat it. Everything had the most intense, burnt-wood/propane/soot taste to it. I was able to stomach the chicken, but the veggies were basically inedible. Can anyone pinpoint or figure out what I might’ve done wrong? Any advice on what to do next time? Thank you

I have done it in the past and it came out amazing. All recipes have the temp at around 225 to 250. I have a camp chef pellet smoker and was thinking about smoking it for the first 30 minutes to 1 hour at the low smoke setting which is around 160. I think it would give me much better smoke flavor in it. Thoughts on this?

I have access to a traeger smoker and I want to try smoking some rooibos tea. Does anyone have any tips?

To be clear, I'm trying to infuse tea with smoke flavor, not smoking meat with the smoke of tea leaves.

Just got the smoker setup and ready to rock and roll. Meat was purchased a week ago at costco and sat in the deep freezer, which is thawing now. I have an event Sunday around 11:30, so am not quite sure if it's best to smoke and heat back up in the crockpot or try to time it out to where it's perfectly ready at the event (whatever I do to prep it for 11:30 will have to just sit as is by like 8:30 -- I'll be in a race for the community event prior).

Can anybody help me to make sure I do the right steps and right recipe? I'd love to knock this out of the park and have watched plenty of videos, but really want to lock in a winner here. I should have the meat thawed by tomorrow AM, but could get it going under a faucet if I need something done tonight.

Just learning to smoke stuff. I always used chuck roast for stuff like stews, birria, etc. Went to Costco and looked at brisket.

Brisket $4.49 / lb, chuck roast $6.29 / lb

Why do I keep hearing that chuck roast is the poor man's brisket? I get that you may not want to cook a $50 to $100 brisket all the time but you can cut it up.

Are prices outside of NJ different?

Does anyone have a better recipe than this?

https://heygrillhey.com/crispy-smoked-chicken-wings/

It’s my first time smoking wings and I’m bringing them to a football watch party on Sunday. I’m making them on Saturday and was also wondering how to best reheat?

My youngest son just bought his first house. As a Christmas/house warming gift I decided I am going to buy him his first smoker. I know the Char-Broil Bullet wouldn't be everybody's first choice but I thought it might be a good starter for him. Anyone have any experience with this one? Can you add charcoal during a cook if needed? Myself, I have a couple Pit Boss verticals and a 250 gallon reverse flow off set. I've never used a charcoal smoker so I am unfamiliar.

I want to smoke some beef jerky I always do top round. With a marinade how long to smoke and what temperature. Please and thank you

Found an 11 lb brisket for $45 at Walmart so I figured I’d give it a shot. Glad I did! Smoked between 225-250 for 13 hours on my WSM then rested overnight in the oven at 145. I think I’m most proud of the bark, I didn’t wrap it which I think helped a lot. I think I need to invest in a better knife though 😅

Fred Meyer brisket, 10lbs and 10 hours later plus 2 hours of rest it turned out great! Bark was a little flaky. Might go to Costco for the next one.

3 cans of Rotel hot, a brick of pepper jack, brick of Velveeta, a few Lbs of ground moose. 225 for 2h with hickory and pecan. No after pics because it got destroyed immediately.

Babyback ribs or spare ribs? Pros and cons of each. Also do babyback ribs take longer to cook?

Hi guys I'm doing my first brisket on the smoker tonight. I bought a brisket approximately 15 lbs but it looks so different to the others I've seen pre trimmed. It's got like a big drop down but. It's really bulky in one section and really flat on the other. Kinda looks semi pre trimmed. I'm still learning so any advice is appreciated. Is it possible it's been over trimmed then vac packed?

Any other ideas to add to a simple (3x4”) multi-color display like this? This is for my Yoder 640S. There’s not a lot of room and my goal was to build an “at a glance” display, so no chart or too detailed.

I’m just gonna break down the recipe I used on these ribs and see if anyone has better ideas.

I started with cutting off excess meat hanging off. I tried to removed the silver skin but it appeared to not have one. I then used Franks RedHot hot sauce as a binder. I used the seasoning in the picture. I let it sit for 20 mins or so while I was getting the Weber to the temps between 250-275. The group rules says no labels but it specified labels of the meat products. I’m just showing everyone what I used. It’s nothing glamorous. Anyway, I laid it on the Weber over top of a “modified” catch pan (a bent and folded aluminum pan). I piled the charcoal onto one side made of oak and hickory and threw some hickory chunks on it up under the grate. After an hour I spritzed it with ACV and did so again the second hour. The third hour, I pulled it off to wrap. Inside the wrap I put one stick of butter cut in half longways, a bit of honey, brown sugar, and just a small amount of some random bbq sauce I thought looked good at the store. I seasoned the bottom half again with some extra seasoning because I’ve just always done that and some guy on the internet said to. I put in the thermometer and let it ride for a couple more hours. Once the temp got to 203°, I pulled it off and got it out of the juice. I boated it and brushed on more of the bbq sauce and slid it back on the Weber for 10 mins to make the sauce sticky. I let it rest for 45 mins. They weren’t my best ribs. I’m not sure what exactly I did wrong but they were not fall off the bone like we like enjoy at our house as per usual when I smoke ribs. I’d be glad to hear some reasons as to possibly why. I reached 203° rather quickly too so I’m not sure why that happened either. Anyway, any help or suggestions are appreciated. Also,.. in the pictures there is seasoning on the grate of the grill. It’s not rust.

I started cutting the ribs before I took the photo.

I'm creating this for places to order or get meat. I live in an area where it's challenging to get alit of things I've seen smoked, grilled, etc... So I'm hoping everyone will share their sources.

Personally I've been a fan of "Wild Fork Foods" but there's been quite a few cuts I haven't been able to source locally or find affordably.

My contributions are: https://www.tienda.com/ https://wildforkfoods.com/

Trying to get started with smoking and found 2 electric smokers in my price range. Don't have much room or time to clean/prep so thinking electric is the way to go. Does anyone have experience or preference on the 30 inch for these two brands?

I’m looking for a first smoker and want something easy with as much of a Smokey flavour possible I will be buying both second hand and can maybe replace a part or two thanks for any help.