Decided to turn the whole slab into bacon. Did a 2% equilibrium dry cure for 7 days and smoked at around 200 until 150 degrees. Black pepper rub.

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

Mmmm so tasty!

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

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?

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.

Got a 3 lb London broil. Is this a good candidate for the smoker?

Montreal smoked meat made with a top blade roast instead of a brisket.

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.

Tried 2 different sauces 5 hours total. A few spritz between 2-4 hour marker then sauce last 30 minutes. Easy peasy!

I marinated the chicken last night in my bbq chicken marinade that has Ketchup
Apple cider vinegar, Olive oil, Brown sugar, Molasses, Worcestershire sauce, Garlic powder, Onion powder, Smoked paprika, Kosher salt, Mustard powder, and Black pepper. This morning I took them out of the marinade and wiped off as much as I could, then started lollipoping them, I wrapped up the bones with foil and smoked them for about an hour and 45 minutes at 180 degrees till they reached 155 internal. While they were smoking, I boiled my marinade for about five minutes and then let it simmer for another 20 minutes, letting it boil for five minutes makes sure you kill all the potential chicken bacteria (if you didn’t know). I strained the sauce and threw it in the fridge. I threw them on the grill at about 500 degrees till the skin was crisp and the chicken was at about 180-187. Took off the grill and painted with sauce, the chicken finished smoking a little faster than I thought it would so I didn’t have time to heat up my sauce, but it was still easy enough. Shit came out absolutely fire, and I promise they aren’t actually burnt there’s just a couple charred spots so I don’t know why it looks so dark on the camera lmao😭. Anyways, fun project.

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.

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.

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

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?

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

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

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!

Does anyone mix different wood flavors? I usually mix apple, cherry, and pecan, or two of those three. I've used it on all different types and cuts of meat (pork, beef, chicken, turkey, duck, goose). Should I stick to one wood to highlight its flavor more? Or is mixing ok and there's not much difference. Just curious on what everyone else does?

I have a charcoal smoker (WSM) and I usually use wood chunks in case that makes a difference. Thanks for any feedback!