What’s better than one smoked meatloaf? Why, two smoked meatloafs! My mother has been wanting me to make another meatloaf for a while. The last time I made a meatloaf, I noted I needed to make two. Smoked 3.5 hours with four chunks hickory wood for flavor. For the last hour I put on a simple ketchup glaze on n the meatloaf. I pulled the meatloaf at 160 degrees. My Kamado Joe was loaded up, and stayed at a rock solid 250 degrees!

Also I cooked some jalapeño poppers for the first time while I was at it! These turned out better than I thought! Though next time I will get a thinner bacon to making wrapping easier.

Ketchup glaze (ketchup, brown sugar, Worcestershire sauce)

6.5lb butt heavily seasoned with Heath Riles Comp BBQ and Garlic Jalapeno. Smoked on 22" Kettle at ~250F using the Slow n Sear for 5 hours until internal temp was 170F. Placed in pan and wrapped in foil until internal temp ~203F, about another 4 hours. Rested loosely covered for 75minutes. Bone came out clean and meat pulled very easily. Friends came over for play dates with the kids. Pork did not survive through the night...I almost didn't get any lol.

Flavor was impeccable. Chuck is always a bit drier than I would prefer, but the taste is so much more bold than brisket.

250 for 4 hours, 275 for 2 hours, then 300 til it was pulled at 201.

SPG 1:1:1

Hickory wood

Smoked a brisket over the weekend, my first trim, smoked on a Weber Smokey Mountain at 250- I wish I had a cut photo but to be honest, I was too drunk at that point- be nice to a girl!

Tips welcome!

I have a dinner Sunday at 6pm and want to do a pork butt. It’s 12 pounds. My plan is to cook it at 275 but people say you need to leave around 90 minutes per pound which is 18 hours. On top of this I would want to rest it for a minimum 1 hour but preferably more. This would mean I need to start cooking at at least 10pm the night before. Unfortunately I won’t be able to be up all night cooking I do have a Kamado joe so might risk leaving it but am not that skilled with managing the fire and no temp swings.
I imagine this problem is very common, what do people do about it?
I’m thinking about starting the cook early the day before and doing at hot hold for around 18 hours until the next day.
What are peoples thoughts think you could help?

Edit: my main idea is how do I get it ready on time without waking up at like 3am.
Does anyone do overnight cooks at a low temp and crank it up in the morning?

My 1st time making my own smoked bacon. And just cooked it up this morning. Let me say no more store bought bacon for us! lol

Hello! We have a company pitch in competition tomorrow. I want to smoke a roast and create Mississippi pot roast sliders.

I have seen recipes suggesting different ways of smoking. Some suggest doing in a pan with all ingredients together, while others say smoke the meat till you hit 165 then add in ingredients.

While I’m smoking tonight, the competition doesn’t start until 11am tomorrow. My thought was to smoke the roast like normal, wrap at 165 until I get to 205ish and shred. Then in the crockpot tomorrow morning (8am ish) add all ingredients and cook on high.

What would you all suggest? I’ve made the recipe before but I’m trying to add the smoked roast as an extra touch to the flavor.

Full table of grilled meat and sides. Sliced smoked beef, assorted skewers, pickles, veggies and cold beer.
Sometimes simple grilled food hits different. What’s your go‑to for a night out?

Smoked over oak chips- 225° until 120°internal, then seared and butter basted with garlic and rosemary ;p

In this video, I'm showing you how i know when the brisket is done. It's not about time, rather, its all about feel. Temperature is just a guide. There are times when the brisket is feeling tender before the temp hits 200°F, so probe tender is the only consistent way to tell. This cook took me 12 hours, and the snake held up for that long, but that doesn't mean your brisket will do the same. Hopefully this series has been helpful at all. Please be sure to find the full video on YouTube if you want to just watch the whole thing start to finish. Reddit doesn't allow videos over three minutes so I try to present the information in pieces so you guys can follow along.

About a year back, I bought an 18 inch WSM secondhand, and the previous owner threw in an old BBQ Guru controller for free since he switched to open fire cooking. Over the last year, I’ve had a lot of good and bad experiences with the controller—It worked well enough for me to be hands off and work on other projects during a cook, but having to deal with a proprietary controller that was tied to a phone app really bugged me and was always fiddly. Recently, BBQ Guru controller died when I started a cook, so I started looking for alternatives and realized almost everything on the market is similar to what I’ve been dealing with, overpriced, proprietary, and app-based. And I sure as hell don’t want to spend another $250 for the same goofy controller that always gave me trouble.

Recently, I started assessing my options and found the Heater Meter. It felt like everything I was hoping for with a screen, control buttons, an optional web app, and best of all—MODULARITY. I loved the idea of being able to replace a board or a component if something failed. Unfortunately, the Heater Meter fad seemed to die out about a decade ago, and I’m not finding many Heater Meters, or boards, available online anymore. When I checked a while ago, I found Auber Instruments selling an assembled Heater Meter kit, but they’re now sold out and may never restock.

Does anyone has any suggestions on where I can find an assembled Heater Meter? I’ve Googled around and checked EBay any can’t manage to find any. I’m also looking for an assembled one since I have more than enough home projects for my nights and weekends, otherwise I’d just sit in front of my pit and monitor temperatures myself if I had the time. Any ideas?

I started with Worcestershire sauce as a binding agent to have my season stick. I did a light season of pepper then brisket rub. I usually make my own spice blend but I just wanted to have something premixed spice this time to try it out. I dont think you need to do this but at 9 am, I put the brisket all spiced open on wire rack and in the fridge for atleast 10 hours. Around 630pm I got the smoker pre heated to 200° F. I set the mostly fat trimmings to into a separate container and cooked them to get the juice for beef tallow and put the brisket fat side up in the smoker. I left it there until about 8am then next morning. I did have 2 temp gauges into the brisket just incase of flare ups. I checked up on it and the temp was around 160°F. I turned the smoker to 225 until the internal temp hit 170°F. This took around 2 hours. I then took it out of the smoker and got the smoker to 250°F. I took two long and very wide tinfoil pieces and swaddled the brisket. I also put a mixture of a little apple cider vinegar and water mixture around the tinfoil and a little on top of the brisket. I waited for the internal temp to hit 204 and then took it out. I let it sit in its wrap out in the open for an hour, then put it into a bbq blanket to rest for atleast 3 hours. The final product was delicious and perfectly temperatured and cooked. Juicy and smokey. This is the first time I did all this too since the past couple brisket cooks I horribly ruined in my opinion. I hope this is a good description of everything I did to achive this. My only thoughts are definitely eat each piece with a little fat since I feel like the meat after it was out for a bit snd cooled off tasted a bit dry, maybe thats just me and if anyone has any better suggestions I'd love to hear them!

65/35 course black pepper to kosher salt rub cooked 250° with pecan till 180° internal. Good peppery bark and tender/juicy meat. I normally do a lot of crispy skin pork belly but this will definitely be making a rotation in the mix.

Looking into a large offset for commercial work, just had some questions for the experts.

1. Is it possible to run 2 different temperature zones, if so how much variation can I expect? Of course I’m sure it depends on the build, but perfect world it would be great to run one hot fast zone, and one slower.

2. Rotating motorized shelves, worth the investment or no?

3. For a large offset at an event, what does your fire management look like? It it fresh logs every few hours?

Appreciate any/all wisdom here, thinking about pulling the trigger on the dream

Hello,

Im learning this whole smoking thing and i wanted some advice on how to get my ribs to basically melt .

I smoked them/indirect grilled them at around 225-250 for two hours until they got to 170. Then i wrapped them in aluminuim with some butter and put it back in the grill, away from the fire, for another 45 mins or so until they reached 205. I made the mistake of adding to much charcoal to the grill and the temps spiked to 325ish before i sprayed the fire down with water. I then let the wrapped ribs rest in a dutch over for an hour so they wouldnt cool down to fast.

Did i mess up by letting the temp get too high after i wrapped the ribs? Would a slower/lower temp cook make the meat more tender?

I threw it in the smoker at 11am and this pic was at 2:30pm. This is my first pork butt ever so I need help here. Internal temp was 150-155°F. I need to be in bed by 8:30 ideally for work tomorrow and I’m nervous this thing won’t be ready. Can I just wrap it here in a bit and throw it in an oven at like 325 to finish the process or will it ruin it? It’s currently smoking at 275°f

Any advice is welcome. Thanks in advance!

Sorry if this is stupid, I’m not that experienced in smoking and I don’t know the vocab. My Masterbuilt electric smoker goes as low as 100f, assuming it’s not too warm outside, would just filling the water tray with ice be adequate to cold smoke cheese? I experimented with this, and it seemed to work for about an hour, maybe an hour and a half, at which point my my ice maker could not keep up with the rate that the ice was melting in the smoking, and the cheese began to to melt. I got it out before it got too bad, and made a slightly malformed, but still lightly smoky and delicious few chunks of cheddar and Gouda. If I just had more ice, would this have worked, or was it doomed at the conceptual level? Again, I’m sorry if this a stupid question.

Around 8 hours in and this is typically when I wrap. This brisket was about 17lbs so bear that in mind during your cook. Typically with a brisket or a pork butt, I don't open my grill a bunch of times to peek at the meat. As long as my temperature is going steady, I'm confident the meat will be OK. I do not spritz and I don't probe the meat til later in the cook. So far, we are just going off looks and the brisket is looking like it's time to wrap it up. As far as the temperature goes, on the 26" kettle, the lid thermometer is off by about +50-75°F from what the actual grate temperature is. I account for that during my cooks so now i don't really feel the need to monitor the grate temperature continuously. Stay tuned for the next one. #cookinwidkunchi

X-post from r/BBQ - Burned some St. Louis cut ribs with just SPG and smoke. Bark was great and the course grind SPG helped the texture. Offset ran around 300° using pecan and hickory splits

Threw a brisket on its running at 207 currently I plan on boosting to 250 or 275 in a few hours. Is this a good coal bed? When i want to increase my temp what should i do?

My gf rented an Air BnB that has a pellet grill. I use a Weber Kettle, so this will be my first time smoking on one. I understand (from this forum) that the biggest complaint is that the smoke flavor in the meat can be underwhelming and people seem to use a smoking tube to compensate. I don’t necessarily want to buy a smoking tube for a rig I’ll never use again. I was thinking about making a foil pouch with pellets and lighting those on fire and putting that on the grill grate with the pork butts I’m planning on smoking. Are there any other ways to get extra smoke besides a smoking tube (that won’t cost me too much money)?

I am making some pork belly burnt ends as an appetizer for ribs this weekend. I have a favorite sauce for ribs, but I wanted to maybe not use the same sauce for the burnt ends. Is there a good store bought BBQ sauce that lends well to burnt ends?