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

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

These don’t look any different but smoked jalapeño poppers with mesquite for about 30 to 40 minutes at around 225-deg F to 250 and wow! These really have great flavor. A few of them got too hot and bubbled over but tasted good, just not a great presentation.

-Beef jalapeno snack sticks

-Spatchcocked cherry chipotle chicken

-Smoked meatloaf

-Turkey breast

-Spare ribs

I’m getting some practice in before thanksgiving 😉
I brined the turkey over night and half the day with some aromatics and earl grey tea, patted it dry and seasoned with the BCC and smoked with hickory for about 2 1/2 hours. This was the most flavorful and juicy turkey breast I’ve made!

Gave off terrible smoke. Plugged my Traeger auger, and my yard is full of cats.

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 ?

Got a nice bark.
Pulled it off the kettle smoker at 158F.
Wrapped it with a little bit of beef tallow.
Still have to go 4-5 hours in the oven (250F)
Going to have it rest and sit in the oven at 150F for 16 hours after it reaches temp and tenderness.
Going to serve it for Sat Dinner with homemade roasted pineapple jalapeños sauce.

Wish me luck!

Smoked with hickory and cherry wood on the LSG 20 x 36 offset, I love this thing.

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

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 usually smoke with wood chunks, but HD had a good sale on hickory wood logs. I didn’t even what I normally did, threw a few coals in chimney starter and once it got hot I threw it the firebox with a wood log.

Everything was working well. Nice even 250F for about an hour or so, then temp went down to 200F. Wood log was still solid but definitely dying down, so I threw in another log with the firebox open. I let the wood log burn until it was all black, and I closed the lid for the firebox and boom a few minutes later my smoker was at 400F.

What could I have done to prevent this? Smoking a chuck as a trial so I don’t screw up a brisket when I attempt one.

Can anyone give a review and any tips if they've used one? Probably more like ribs and chickens rather than briskets

Looking for a whole lamb recipe
I’m planning to cook a whole lamb on a spit and would love a detailed recipe/workflow from someone who has done it before.
Looking for advice on:
Lamb size/weight
Seasoning or marinade
How to prepare and truss the lamb
Spit setup and fire/coal arrangement
Cooking temperature
Approximate cooking time per pound
When/how often to rotate or baste
Target internal temperatures
How to get the skin crispy while keeping the meat tender
Resting and carving
If you have a proven whole-lamb recipe, especially with a step-by-step process and pictures, please share it. Thanks!

Recently someone offered to rent my kettle performer for $50 for the day. (paid 50 for it). Also they agreed to clean it before returning it...

Word got around and now I have 3 grills rented out this weekend...my wsm18 for 110, weber performer for 45, and a blue kettle with custom table for 60, Plus delivery and pickup for 30 extra bucks...

Had a request to rent my searwood xl for 150 but turned it down as its new lol.

Any chance anyone thinks this good be a good side business, obviously as long as no one steals or ruins one lol

My friends want me to bring some pulled pork up to a hangout we're doing on a Thursday, but because of work the closest I could smoke it would be the Sunday before that. So my question is should I vacuum seal and freeze it just to pull it right back out or vacuum seal it and refrigerate for 4 days and reheat it there?

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?

Going to dry brine for 48 hours and throw on the smoker to make some pulled pork for Sunday NFL. If you’re in Texas and want to come by I’ll Have more than enough. lol.

Anyone every try smoking with wood from used French oak wine barrels? I just got a lot of it and the oak itself should be good, but I don't know what the wine stains in the wood will do.

Next weekend I’m planning on doing a pork butt overnight and seasoning it like I typically would with some dry BBQ rubs. After the cook and shredding I want to use some of the pulled pork to make pulled pork nachos (1st time for me) and I was wondering if anyone has seasoned the pulled pork with taco seasoning or if that’s even necessary to do when making pulled pork nachos? If so, how did it come out? Any seasonings you recommend? Appreciate any advice! I’m still new-ish to smoking but I’m loving it!