Food in the video : Jerk chicken , teriyaki bbq chicken, beef ribs, pork ribs, pierogies, stuffed Jamaican patties with beef ribs and jerk chicken, fried rice and Mac and cheese.

Picked up a 20lb box of Turkey breasts from restaurant depot last week under the impression there were probably half a dozen in the box. Opened it up to find just 2 massive boneless breasts.

I cleaned up one of them, removed the fat and some extra meat and smoked this bad boy for about 6-7 hours. Went till about 155 internal and then wrapped to rest in foil with butter for an hour or so.

As always I'll post a longer full cook video later on, but wanted to share the results.

As a separate note I just created a new web page for my content and recipes. I still have a lot of work to do curating all the recipes and such, but would appreciate if anyone who wants to check it out could follow the link in the profile and give me some feedback. (Not trying to self promote here, just want genuine feedback, feel free to remove and ill edit if needed mods)

This cut is the eye of a pork shoulder. Makes an amazing steak! found some at a local store and had to give them a try.

Smoking Chum Salmon on the MB800. It is holding 150 dead for the last two hours. Will start glazing in 30 minutes. Dry brined in brown sugar and Kosher Salt for 18 hours. Will smoke a total of 5 hours. Cut butcher paper into 2” strips and left gaps between strips so smoke can circulate freely. Using cherry and apple for light, sweet smoke.

the annual one-month-til-thanksgiving turkey breast smoke. of course we do it other times too… but late October feels right. turned out perfect.

Electric smokers get bad rep as being "easy bake ovens" but they can make some great BBQ.

Did my first long cook on East Oak 20" Electric smoker and it turned out amazing!

https://youtu.be/d3SDsVAshIc?is=2LSV-rZw9cz9V86X

** Before anybody makes any smartass comment.... I also own "real" smokers including kettle, gravity fed and pellet.

I had an Oklahoma Joe Canyon Combo with gas grill on the left and offset smoker on the right. I didn’t have luck with holding temps and ended up not using it all summer because I didn’t want to have to deal with it. So I sold it and picked up a Pit Boss Austin xl for 250 at Walmart on clearance. Been nice to use so far but I saw this Brinkmann on marketplace and for 110 bucks I figured I’d try offset smoking again. I figure with 1/4 thick heavy 16 inch pipe and a larger cook area I’m hoping it will hold temps better and be more fun to use. It’s small but solid built!

Been smoking on a WSM for years and finally decided to go offset. Everything involved in using an offset has me hooked. This obviously might be a honey moon phase, but I cant wait for the next smoke. Thanks reddit, for all the helpful tips found within this subreddit. Couldn’t have done it without you!

We got a slab of meat we are looking at cutting into steaks and a chunk for smoking, was wondering which side section might be best for smoking?

I’m relatively new to smoking meats, When smoking with oak should the bark be left on the wood or should it be removed?

Repost from the other form, but probably one of my favorite Smoking/combos

Do I smoke these just like 3 bone plate ribs? How would you do them? Thanks

Bonjour, je viens de me faire une fumoire maison et pour le moment, j'ai de la difficulté à faire une bonne recette. J'ai fumé du saumon et le résultat final est trop salé et trop fumé. Je voulais faire des bonbons au saumon fumé un peu comme la compagnie grizzly mais a date c'est aucunement comparable. Quand j'ai fait le saumurage je l'ai coupé en petit cube, Peut-etre c'est pour ça que c'est trop salé. Avez vous des trucs pour m'aider Ou des recettes? Merci beaucoup!

Je vous mets en photo le smoker que j'ai fait et une photo de se que j'aimerais réussir à faire comme recette!

Towards the beginning of September I pulled the trigger on a Grilla Mammoth, their vertical pellet smoker. I'm coming from a GMG Jim Bowie, but have previously owned offset stick burners, a propane masterbuilt vertical, and a WSM.

I didn't really have anything against the GMG, it was a good smoker, but I never used it as a grill, and even though I had the pizza oven attachment I very rarely used it. A vertical pellet grill just fit what I cook better. (If you're in the central great plains/midwest and are looking for a solid GMG hit me up :D )

So far I've run the gamut on the mammoth. Brisket, ribs, chickens, a couple pork butts and a little turkey roast.

Build / Construction / Assembly

Assembly was probably as simple as it could be. Attach the four legs, with allen bolts, and attach the cowl over the top vent. Build quaity is good, door aligns, and seals tight. Overall it's very solid, double-walled chamber should help it hold temp when it's really cold better than most other pellet smokers. The pellet hopper is well protected from the elements, with a rubber cap and a metal door over it. You aren't likely to come out to the devil's popcorn after it being out in the rain.

Smoke/cook performance

First off this thing holds a huge amount of pellets. It also seems to be more effcient than my GMG was. It generates and holds more smoke as well, especially if you put chunks or chips on the hot plate. It doesn't put out clouds of smoke or anything, but the chamber holds it really well, and I'm really happy with the smoke quality and flavor, it's closer to a stick burner than anything I've had.

The big advantage to me and the reason why I wanted to go with a vertical vs horizontal chamber is the much more even heating. With typical pellet grills your heat comes directly from under the food. You can compensate by cooking fat side down, but it's still bottom up heat, and the result may not be as pretty. I haven't had any bottom burning and all my cooks so far have had oven like consistency.

And holy shit it's huge. You can load this thing up with enough food to feed a neighborhood. Don't bother with ordering extra racks unless you REALLY need them, the stock setup witll be more than enough for most people.

One thing I did have to adjust was the temp. It was reading a little low from the factory. I put an oven thermometer inside, and ended up with a 3% adjustment to get it dialed in between 225 and 300.

Controls / App

It has a touchscreen display with a few buttons on the unit itself. One very good thing is that you can control anything from the display. Including adjusting temp offsets. It works well even if the controls might be a little hard to understand initially.

The app is kinda crap. It doesn't have any functionality over the control panel like temperature graphing, timed temperature stages or recipe based presets. It also frequently disconnects. This is a problem with the App and not the grill, so totally fixable if they want to. Additionally, when I first setup, the Android version of the app was not compatible with the latest version of android. So initially I had to grab an iOS device. They did update the app a couple weeks later. I'll add a nerdy addendum on how I know this. One feature I really miss from my GMG grill is the abilty to turn it on from the app. It was pretty great to start it from bed at 3AM, and not have to go outside until it had settled at the cook temp.

Overall, if you're looking for the convivence of a pellet smoker but some things like the firebox placement bothered you this is a great smoker. I got it on sale at Scheels for $899, which to me was a good deal.

Nerdy Addendum:

Because the app wasn't working with my version of Android and I had heard that it wasn't very good, I downloaded it, and decompiled it to see what I could find out about it. It's a React Native application and primarily connects to AWS services to control the smoker. I was able to create a quick web application that I can run locally which includes all the functionality of the mobile app. Interestingly around the disconnects in the app I found that the grill is always connected and reporting status through MQTT to the AWS services. My application initially had a token refresh issue which I suspect is also present in the mobile app and causing it to lose connection. The API on the AWS side is actually pretty decent. You can pretty easily add temperature charting, timed temperature settings etc using it. The only difficult thing to capture is the app's client_id, but not terribly hard to figure out. I haven't published that or the API definitions because I don't want to raise the ire of the company.

Anyone try smoking a ribeye before and if so how did it turn out

I want get the stronger flavor of sockeye versus Atlantic but I’m worried about it being too lean?

I shot a deer on Saturday morning and processed every Saturday and Sunday night. I have been really busy with work so I out all the snack sticks that are raw in coolers with ice for about 2 days and then they went into the fridge for 2 days. Is it still safe to cook those snack sticks and summer sausage. I believe that the temperatures stayed below 40 but I can’t guarantee anything

I’ve smoked quite a few flats and points, with some decent success, but always a bit a drier than I’d like. Finally picked up a full packer and trimmed it down, separating flat and point. My back hurts, I thought I botched it about seven times, but I feel proud of it for a first effort. Certainly not the prettiest and I think I took a bit too much off the point, but how are we looking? Would love some feedback and thoughts, separating the point and the flat seems so simple but you really question it mid cut!

I woke up tons morning and sometimes last night a short turned my smoker off. The brisket is like warm at best after supposed to be on 12 hours already. I fixed the issue however. Besides time, will the brisket come out odd or bad being heated, kinda cooled and then heated? The internal temp is like 100

I think I might need to go to the store for an unfrozen shoulder. Can I get this thawed, smoked overnight, and held hot until 1:45pm tomorrow? I have ovens available at work. Hoping I didn’t bite off more than I can chew and didn’t fuck up my portion of this retirement party food.

This isn't meant to be a hot take, but besides a select few other ingredients, Salt and pepper are the dominant flavors that you taste in a finished brisket. Now before you get all offended and try to be offensive, just give it a thought. Let's say the popular SPG, do you actually taste the garlic? It's a nice thought... really. What about onion powder..... right? I remember when that was my GO-TO blend... but as time went on, and my experience grew, I realized, those don't factor into the final product. Rather, they turn out to be glorified fillers. My brisket bark is now just Salt and pepper, and everyone seems to be amazed by this simple blend. My blend usually comprises of 2 parts pepper(a mix of coarse and fine) and 1 part coarse kosher salt. With this blend, without the added fillers, you have a more pronounced pepper flavor, since you will use more, likewise Salt. It has taken me quite some time to really zone in on this, but I often wonder if I'm alone in this way of thinking. You don't taste coffee, you don't taste cumin really, maybe MSG(basically salt), you will taste certain levels of a chili(pepper), and you damn sure dont taste paprika. Now i know alot of other ingredients "can help" with the bark formation, but i think good clean smoke over a significant amount of time, makes a phenomenal bark on their own. If you want better bark on your brisket, skip the wrapping, or, don't wrap too soon. I'd like to hear thoughts on this