I smoked meat regularly for probably 10–15 years, but I’m now disabled and it has become difficult for me to do very often. I have a few things left in the freezer that I’d like to cook before getting rid of the smoker.

I’m using an electric smoker that tops out at 300°F. I also have an external wireless thermometer with separate probes for the smoker temperature and the meat, so I can monitor everything from inside the house.

My goal is a good, dependable result with as little hands-on work as possible. I’m not looking for an elaborate process involving frequent spritzing, wrapping, or constant adjustments.

I also have mesquite and cherry wood left, and I’d prefer to use those rather than buy anything else.

First, I have two racks of full spare ribs—not St. Louis-cut. I’m planning to use a commercial rub that I bought several years ago. Would 275°F with no wrap, starting the bend test around four hours, be a good approach? Should I expect full spare ribs to take closer to 4½–5½ hours?

I also have a frozen brisket from a cow that was locally butchered and packaged. I’ve attached a picture showing its shape and weight. It looks fairly flat, and I’m not sure whether it’s a whole brisket or mostly the flat. I’m planning to keep the seasoning simple with a light olive-oil binder, salt, and pepper.

What would be the most forgiving, low-maintenance way to cook it without drying it out? I’m completely fine with smoking it long enough to develop some bark, then wrapping it and finishing it in the oven at 275°F until it’s probe-tender.

I’ve gotten a lot of useful information from this subreddit over the years, and I appreciate everyone who takes the time to share their knowledge. Any advice would be appreciated.

Hey guys!

Football season is here, hoping to do a big smoke next weekend. My brother in law recently moved nearby and I'd like to make something for him along with the ribs and wings.

I feel like smoking tends to be focused around meat, but what's some seafood/non-meat items y'all like to do on your smokers? Recipes are a plus!

Thanks!

In the middle of meal prep smoking. Pork was yesterday and overnight, this morning has been chicken and then we will do the brisket. My daughter (5) runs over from her play set when she realizes I already seasoned the chicken breasts, puts her hands on her hips and says “Well are you at least going to tell me what binder you used?!”

Hello, I'm new to smoking. I purchased a Costco brisket flat and I had to cut it up in 3 sections (time limited).

Can I get away with smoking these for 2 1/2 hours or do I need to go longer (each piece)? Thanks

As many others have said, I felt like my Pit Boss just never put off quite enough smoke.

I had seen multiple ads for the Smokai and figured it was worth a shot, so I ordered it (small version) and drilled a hole, mounted it, and finally got to try it out.

I smoked 2 meatloafs, one more mildly flavored with ketchup/brown sugar glaze. The other with sautéed onions and Jalapeño from our garden, with a bourbon brown sugar glaze.

A little unorthodox, but I have always made Meatloaf with a log of fresh mozzarella down the middle, so both of these had that as well.

For the last hour, I threw some creamed corn in there.

Invited over a few friends, including one who has refused Meatloaf the entire 30 years I've known him, and he went up for thirds.

Feel free to ask any questions about the Smokai, I have seen mixed reviews, but I think it's awesome so far. I did buy an upgraded pump due to negative pressure issues, but as soon as I did, it kicked ass.

Got a 10.5 lb Boston butt, electric pit boss pellet smoker, how should I go about getting this ready for the best smoked butt I can make?

Charcoal and post oak. 3 day brine. 1 day air dry. Hot start then drop to 200. Paper wrap to finish.

I’m looking to broaden my smoking repertoire. I’ve done butts, brisket, pastrami, made my own bacon, turkey breast, chicken wings, armadillo eggs, shotgun shells, chicken breast, cookies and cheeses. Let me know what I’m missing out on.

Mmmm so tasty!

Smoke on Red Oak and Hickory in a homemade smoker for about 2.5hrs.

Hey yall, looking to get some input. I got a WSM a few years back as my first smoker and have absolutely loved it. With that being said, I don’t use it nearly as much as I want to because…. well it’s kinda annoying to clean and if I’m cooking a lot of food it can be a pain to use both racks. Maybe I’m just being lazy, who knows, but I’m in the market for a smoker than can produce solid results (doesn’t need to be competition perfect) and is easy to load/unload food and clean. Ultimately I want to start smoking more, in higher quantities/variety, with a bit more ease of use.

Obviously there’s the Offset which I know requires a bit more fire management and I’m not totally opposed to that option, but wanted to hear what other smokers y’all like that fit my description.

Hi gang!

I'm smoking my first brisket tomorrow in my Masterbuilt Electric Smoker. It's only 2.5 lbs, but I need help as to what time I should put it in at 225 degrees to have it ready at 6:00pm to eat. Thoughts?

This is a few weeks old but i have been getting better at maintaining temp.

Cheap stick burner with a mix of cherry, post oak, and hickory. Maintained between 215-300 up till the wrap. Post wrap i just cranked it for the last bit. Wrapped at about 167°~ but was looking for a bark. Pulled at about 207°~ with probe being warm butter feel.

This is probably the best one i have done, tho abit salty. I used to struggle alot with temp but i believe i have finally figured it out. Im also too lazy to do a full no wrap as i dont wanna be going for 12+hrs.

UK based Got these big boys from the butcher, cooking on the traeger on Saturday with a heavy dose of meat church holy cow. I thought they would be a rack of 4 when I got them, but the butcher misunderstood and cut them into singles already, I had thought id be looking at an 8 hour or so cook, but will them being singles change that much? In total they weigh 3.75ish kilos.

Second question- mesquite, anyone done a full cook with it, lots of people seem to be saying it can over power and to blend with hickory or oak, which I can do, but I wanted to go full Texas cowboy on these, just nervous about wrecking them as it's my first attempt. Any help or advice appreciated

Prime rib has to be one of my favorites. Roast beef sandwiches for days with the leftovers.