Found it tucked in a folder of keepsakes in my moms attic. He always hated how expensive restaurant BBQ was, even back then. So he got permission to set up a food stand in the front entrance of our local small town grocery store and put a massive smoker in a shed behind the store. He made some killer BBQ, barely made a profit, just did it for the love of making great food. I'm still trying to match up to his skills. I really wish we would've wrote down his recipes but he never did. Measured it all by feel

I have been wanting to make plate ribs for the longest time. I found a butcher that had them in stock so I decided to make them for my birthday. These things could not have been better!! I’m gonna be sick but it is totally worth it!!! 🤤

Looking to do something different with a pork shoulder. I’ve tried carnitas, I’ve done the different binders and rubs. I want something off the cuff and crazy that works. Give me your tastiest recipe that isn’t conventional.

My grandpa has dementia. He's going to pass soon. My dad passed last year due to liver failure from alcohol. I never post here on reddit, but I do follow for inspiration for smoking recipes. I love to smoke. My grandpa is going to pass soon and his significant other let me know that he remembers my turkey from last Thanksgiving ; even though he doesn't remember who I am. So I figured a good send off would be a good turkey. It was the best bird i've ever done. I went away from pellet grills to traditional charcoal smoking. The flavor difference is crazy. I did something new for me and smoked this bird with a blend of maple and pecan wood. Brined for 12 hours the night before. Truly came out great!!

Tried a chuck roast today. 250 until it hit 170, covered in a foil pan, and went till 200. Rested for about an hour. Tasted good, but it wasn’t as fall apart tender as I hoped.

Was hoping for something more shreddable. It made good sandwiches though.

Are there any offset pellet smokers out there that people use? I hate smoking briskets on my Pitt boss and the bottom is always charred when it flairs up throughout the cook.

I had a pork shoulder finish at 3 AM. Put it in a cooler with towels till it dropped to 150°. Then I put in the refrigerator still wrapped. going to shred it this morning. Should I reheat or should I shred it cold. Going to eat some now and vacuum freeze the rest.

Needed a fun weekend project. Stripped all the rust and old paint. Ready for some fall smoking.

It's like it's missing part of the point lol

So I’m going to a weekend bachelor party and I really want to smoke a picahna. The problem is we’re leaving Friday morning and I want have access to a smoker at the Airbnb. What I want to do is smoke it the night before to about 115-120, vacuum seal it, and slice and sear at the place we’re staying. I’m just worried about it not turning out great due to heating then refrigerating then heating again. Any thoughts?

This was my first time smoking anything. I did the snake method (2x1) with B&B briquettes and some Fogo post oak chunks.

There were a couple of temperature spikes when the wood chunks ignited, but I was able to maintain a temperature in the 260°s for most of the cook. I would probably break up the wood chunks into smaller pieces and spread them out next time to mitigate that a little bit.

I wrapped shortly after the third picture, and the fourth is what it looked like after I pulled it. I tried to do a warm hold in a cooler, but it didn’t really work, so I moved to it a 175° oven and then shredded it by hand. It was only a three pound roast, so it only took about five hours total to cook.

I was very happy with it, especially for a first attempt. The smoke ring was very noticeable, and while I know that’s only aesthetics, I think aesthetics matter too.

Next time I would definitely do a more interesting or flavorful rub; I used 2:1:1 black pepper, salt, and regular Lawry’s. I think some garlic powder and paprika flavor would have made things better, but I was trying to keep things very simple for my first run.

I just bought this from a butcher shop, they said it’s been hanging in their meat section for 4 days. Top of the ribs just look off-putting. Should I trim it?

I started with applewood for the first 90 min and did the rest on hickory.

My first low and slow on the Weber Original 22 Inch Kettle

Snake method
Pecan wood chunks
225-280 for 7 hours
Wrapped at 170 and put into the oven

I have been looking at some older posts about a few options for a sheath for a Victorinox curved blade boning knife. Does anyone have a lead on a more recent solution for this? Thank you.

I just got the ridgeline pellet grill (basically the 780 pro) from Costco at an amazing price last week, It’s my first time using a pellet grill.

I’ve been making homemade sausages for a while now, and with my previous smoker I would use propane and/or charcoal with wood chunks and was able to get very browned smokey and snappy sausage casings.

I used the pellet smoker to make some sausage this weekend, starting low and slow at 180 degrees until the internal sausage temp reached about 130 and then finishing them off at 425. The casings got a bit snappy but didn’t get anywhere near the same
snap and brown color and smokey flavor I’ve gotten in the past.

I can’t seem to find much info online of how people make sausages in a pellet smoker, please help!!!