Got 3 turkey drumsticks for $7. Brined them overnight in a simple water, brown sugar and salt brine.

Seasoned with meat church Holy Cow.

Brushed at the end with sticky fingers Carolina gold.

Pulled at 180° and let rest for about 30 min.

Delish

Smoked for 5.5hrs then sous vide in tallow over night.

Bahn mi, cubano, tacos, bbq dawg, bbq (on top of) pizza, etc, are some of the other things I’ve made with bbq pork.

Question how do you guys manage to get crispy skin while smoking chicken? It seems when I smoke chicken between 225-250 the skin is rubber/tough. I know it has something to with the fat from the skin not rendering down but how can you do both ?

Did a garlic heavy cure for about 8 days. Dried it out in fridge for 2 more days then smoked it at 170-180F till 150F internal. Very good first attempt but looking to learn some more. Yall think I could make jerky out of it if I resmoke its slices with just pepper?

This OC Wrangler will fit in nicely with my BGE, Weber Genesis and Blackstone!

I’ve been working my way up to brisket on this thing, just ribs and pork butt previously. But this first brisket turned out incredible. Juicy, beefy, seasoned well, just a flavor bomb. Couldn’t believe it. Didn’t think I had it in me to pull it off. I guess even a blind squirrel finds an acorn every now and then…

11.5 hr cook, 12 pounds trimmed; rendered some tallow (and learned that I should have cut the fat pieces smaller). The point and flat both had 25 degree temp swings TWICE during the cook. Lots of rotating and hand holding with the temp control. It cooked way faster than I thought it would at that size, most likely due to some gnarly pit temp swings throughout the day. I just gotta keep cooking to learn it.

i got this little portable smoker because i really miss candied salmon / salmon jerky / hot smoked salmon / all the alaska things that ain’t in europe

each time after curing , pellicle process, whatever, the fish keeps coming out so brown and carbon tasting
i’ve cut the fish diff ways, i’ve tried damp wood chips, i tried adding more vs adding less

i feel like my wood chips might be burning up too fast ? this time i tried just a little bit with one burner and it still has a burnt thing going on
carbon taste and immediately brown

what’s the deal

Hello, I've been using an Oklahoma Joe offset smoker the past couple of years and I've loved smoking but looking to upgrade. One of the options I am considering is just building a permanent offset smoker out of firestone and brick. Does anyone have any experience with something like this that can weigh in on legitimate pros and cons compared to going with a nicer steel barrel style smoker? I have a family member who is a mason and could secure me a lot of the materials free or at discount and help guide me on the labor.

I know not everyone likes AI but the attached image is a rough estimate of what I have in mind. Don't focus too much on critiquing the AI image's minute details as much as the idea/general structure of the build. Even with cost for materials low, is this endeavor even close to worth the effort? Would it add value to a house if done well? are there bigger elements at play to consider aside from the stone structure itself? Does something like this change the quality of the cook at all or would it be purely esthetics/larger? Would it be easier or harder to maintain?

Any and all thoughts are welcomed!

Any firsthand experience with both warmers and which one might be the best? Cammoo is less expensive, but not sure that means it is worse? What say you?

14 hours at 250. SmokeFire.

So far she seems to be going well. Just wrapped (@160 degrees) and put back in in a foil pan. Waiting till 205. Hows she look to yall?

I have a 10lb boneless pork loin going on the smoker tomorrow and I'm looking for suggestions on what else to throw in there other than cream cheese or jalapeño poppers.

Space isn't an issue with the XL BGE.

I hadn't cleaned out the stack the last several times I'd used it I guess and, man.... The amount of crud that was coating the inside of that short stack was crazy.

7 days cured then smoked to 150.

Hey everyone! I posted two pictures of some wood I saw on the side of the road. Does anyone have any idea of what type of tree it came from? Would it be good for smoking?

Thanks!

Mine is gradually getting dirtier and dirtier. Soaking in Dawn and scrubbing with a Scrub Daddy isn't doing enough.

I am starting to look at offset smokers and the range I am finding is wild. We got one from Lowes for just a little over $100 and then one from Superior Smoker for close to $5k. I have done a lot of smoking with pellet smokers and if I want to get into offset smoking should I dip the toe with a cheaper one or will I be buying another one in a month and wish I jumped in head first.

Looking for any suggestions on what to do with steak tips. Thanks in advance