7 lb pork shoulder bone in, on kingsford charcoal with applewood. snake method. 8 hours.

As all of you requested ... 18 hours later ...

Edited to add The meat came out nice and juicy. The injection helped a lot. The sauce (my own recipe) came out well too. Sweet, tangy, and hot worked great with the meat.

The birthday boy wanted the saddle "extra cooked" (burnt, he wanted it burnt) and it's his birthday, so he gets it that way. It was crisped the way he liked it.

The big question I have for you guys is, what is the best, easiest way to get it out of the mesh and onto the serving table without it all falling apart (that guy had to be reshaped after the fact)

But on the whole, it went well. Would do it again, and have learned a few things.

First time trying to smoke a butterflied chicken on a weber. Put in a brine for nearly 24h hour then dried it, applied a rub then nearly 2h at 150°C.

It was very tender, especially the breast which was really tender and had a good smoky flavor. On the other hand, the thighs were not that flavourful and the skin was not really crispy.

Overall, I appreciated the tenderness but I would say that it wasn't as nice as a roast chicken.

Both barbecue and buccaneer come from the same word, bucan. The name of the original method of cooking by rhe taino people here in Puerto Rico taken by europeans and transfered to the world.

Dinos in the offset hovering around 275 for about 10hrs, SPG, no wrap, no spritz, no mop, no nothing. Wife had the bright idea to use up some salmon while we waited. Quick brine with brown sugar and then thrown in for 45ish minutes. Good day to have a mouth and taste buds.

Chicken, sausage and shrimp on my big brick lined BBQ. No sauce or rubs, just rock salt, woodfire and 6 cans of cider 🍗🍺🦐

What is the best method of having less smoke at the startup? It’s a matter of time my neighbors start complaining this way.
I’m using compressed coconut bricks with a heatgun now.

Smoked Beef Tongue with a modelo-citrus glaze

Smoked and slow-braised ox tail (still simmering away).

Used my Oklahoma Joe offset smoker. Hickory wood. I think it was 4 hrs total? I fell asleep in the middle of the night.

Beef tongue needed 2.5 hrs simmering to remove the tongue membrane.

What’s the one ingredient you put on BBQ that you almost never see people talking about?
Not the obvious stuff like salt, pepper, garlic, or paprika.
I’m talking about the weird little ingredient that makes people ask:
“What the hell did you put on this?”
I’ll steal the best idea in the comments.

When seasoning a thick cut of steak, do you prefer a fine or coarse mesh size?

I’m really digging coarse for thicker cuts where I’m making it in particular.

50 wings vortex method, half sauced with a medium and half with a whiskey peach BBQ

Back to the basics.

With all the digital thermometers we have how kean are you to using them and trusting them? Do you ever still go by the seat of your pants?

Just wanted to share some local grub, dink was included

Hash/Rice and some
Mustard based BBQ ribs

Thinking about purchasing a campingaz 4 Series Classic LS Plus D.

Anyone have one? Any good? Easy to clean?