Actually pretty impressed with myself. These turned out perfect. They're smoked Cajun Andouille sausages.

I picked up a brisket for $57 on Sunday at Walmart, but it was spoiled. I checked tonight at the local Winn Dixie and found this...

I'm trying to follow this Al Pastor recipe: https://iamafoodblog.com/al-pastor/

-except I'm smoking the marinated chunks of pork instead of frying. Suggestions for temps/times and whether/when to cover with foil?

I've only ever smoked whole cuts of meat, never chunks. Suggestions appreciated!

I just started them at 180 (low) on the recteq.

Okay. We got my father a pellet grill and he's OBSESSED. I mean, he's got his money's worth and then some so far. It's only been a month and a half! And he got GOOD at it. People are asking for his smoked bbq now. :)

I want to give him some ideas on things to smoke. To expand his smoker horizons, you know? He's done all sorts of ribs, steak, brisket, burgers... He has done a little bit of poultry. I know he's got some fish he wants to try but hasn't smoked yet.

I've seen some posts of interesting ideas around here briefly--meatloaf, pineapples, etc-- but I'd rather ask pointedly. What do you all smoke? What suggestions can I pass along to him?

Thanks for reading. I appreciate it!

Edit: I literally hear him in the other room watching YouTube videos about smoking right now lol.

I’ve got an ok Joe Highland that I’ve been using for a few years, looking to step up to a nicer offset smoker, like an Old Country Brazos, or a barrel. Really like offsets but the lower hassle of a barrel does sounds nice. Looking for recommendations, can’t justify a Yoder or anything, just looking for something a little nicer with thicker steel that can hold temps longer.

Starting my project on revitalizing an old new braunfels smoker for use. As you can see, it’s got heavy rust on her, but I’m up for the challenge. Wish me luck!

Hear me out... me and my buddies go hiking, I want to bring a brisket our for them, heat it up bu the campfire.

Any strategy to bring it out there? Slice it on site or at my house? How long can I keep it in my fridge, how to reheat on the campfire?

Thanks yall

Never smoked anything before but obsessed with BBQ and smoked meats. I’m a busy body and lack the attention required for charcoal. That being said; can someone please give me pros and cons of each. I’m torn between the pit boss Lexington pellet smoker or the East oak electric smoker. Please explain like I’m an absolute idiot on why you’d recommend one over the other 😂

Mods if not allowed please feel free to delete.

As the title states I am planning on a chud box inspired build. I like direct heat cooking but I can't afford $2k for a chud box. Friend of mine works at a fabrication shop and can get me a very good deal to cut and bend all the metal so all I have to do to finish is weld it up. Since it's going to be fabbed to my specs I can have it built any way I'd like. I've made a list below of the mods I'm thinking about doing but open to hearing anything anyone else might recommend.

-adjustable cooking grate or charcoal basket height. Sometimes I might want it all closer.

-box is going to be 1/8" steel vs chud's 3/16". Considering going double wall with an air gap or some sort of insulation in between. I'm not really sure this is worth the hassle in the long run.

-going to go a little wider from 24" to 30"

• light cross break on the bottom to create a low point in the center with a drain hole. I sometimes forget to cover or the cover blows off so it's nice that the water can drain out on its own.

I apologize if this question has been asked, but I can’t find answers anywhere else.

I have the 18” WSM and have cooked two pork butts, a whole chicken, some ribs, and two pork tenderloins. Everything has turned out great except the pork butts.

Both times, I cooked around 250 for 8ish hours. Added the meat once it came up to temp and smoke had cleared some. First time I lit a few charcoals in the pile like the instruction manual said. The second time I used the minion method, and both times I used 3-5 chunks of applewood.

While they were very tender and juicy, they both had a bitter, smoke taste. The first time I will admit I added more wood chunks which produced too much smoke. But the second butt I didn’t add anything and the majority of the time the smoke was clean or not there at all.

Anyone have any suggestions to what I did wrong the second time?

Like the title says my brothers gifted me a 35 ounce 45 day dry aged ribeye. I have two years experience with the smoker but have not done a steak of this cut or size yet. Help me not screw it up.

First time smoking ribs in a MES smoker. From what i hear, its all down hill from here 😅

This might be more of a cooking sub question, but I have this beef stew I make that cooks for about 18 hours and I was wondering if anyone has put smoked meat in a stew like that and how it comes out?