For context, I have a Weber Kettle for “long” smokes, a propane smoker for “short” cooks, and a Weber Spirit propane grill for everyday use. I am trying to justify in my mind a pellet grill, but it really seems like the only benefit I come to is overnight cooks (which IDK if I would do) or “set it and forget it” which really the snake method does reasonably well in the kettle.

Is there any real benefit im missing?

Hey everyone! Merry Christmas/Happy holidays. I hope this post finds everyone safe and well. Here’s my dilemma and I need some ideas since they both recommend serving immediately:

Smoked cream cheese with a bacon bourbon glaze/jam

Smoked shotgun shells

We are having our family Christmas celebration this weekend and the location is roughly 45 minutes away, drive time wise. I’m mixing the shotgun shells and stuffing them today to rest overnight. Would like to smoke the cream cheese tomorrow morning before throwing on the shells. How and/or what way is the best for transporting hot/ready to serve upon arrival. I actually think the appetizers may not be served until approx. 30-45 minutes after our arrival. I don’t want to throw them in an oven and ruin textures but I also want them to both be awesome family hits as nobody has had either of the recipes yet. Thoughts/ideas for best transportation methods? Thinking similar to a small cambro cooler style but wasn’t sure how they’ll hold texture. Also, are there are any ideas or tips on preparing or cooking these to assist in fixing this travel issue above? Thanks to all responses in advance. Stay well and safe travels during the remained of this years holidays.

The smoker - Custom built, 6 foot tall, 8 foot wide Rotisserie. At max capacity, it can handle 25 briskets, 50 racks of ribs, 10 pork butts, and 800lbs of hand rolled sausage.

https://imgur.com/yxOtHMP

Prime Rib -

https://imgur.com/rc8duVd

https://imgur.com/WhuzzbM

Honey Sriracha Ribs -

https://imgur.com/rMLzlRt

Bacon wrapped, smoked "grilled" cheese -

https://imgur.com/u0Xj1Wi

Brisket sausages and Jalapeno/Cheddar links -

https://imgur.com/f4Lr8J1

Smoked ribeye steak -

https://imgur.com/KnoOeqJ

Home cured Bacon -

https://imgur.com/EUPDGb2

Bacon wrapped Pork roast -

https://imgur.com/7Jp4Cq7

Brisket -

https://imgur.com/uaclSXs

I have a six year old tailgater and despite changing out the temp sensor and replacing the motherboard once, it still randomly turns full blast and fills up the pit with pellets, igniting a smoke fest that invites the fire department. Happened at 4am after a few hours of seamless operation. Glad I caught it when I did, otherwise the smoke could have turned to high heat and burned this thing.

I can’t sleep when this thing is on, so this was the last brisket I’ll ever do with this equipment. Going to have to clean out the grill when it cools and see if I can finish it at 250 for a few hours.

Anyone care to recommend an upgrade for my pellet smoker? I like the ease of the Traeger and want to get another pellet smoker. Interested in rec tec because I hear you can grill with those too, much hotter than my 450f max on the tailgater.

Good morning, ladies and gentlemen! I have a friend that has asked me to smoke a turkey for her Christmas dinner. I'm not going to have time Christmas Eve or Christmas day to cook it. I'd have to do it a day or two before Christmas Eve. Any tips on reheating it successfully in an oven Christmas day? Food safety tips as well. I know you don't want to be in the 40-140 temperature range very long to reduce the chances of bacteria. I'm thinking as long as it goes straight to the refrigerator after cooking it should be good. I've never had to reheat a whole turkey before so I don't know what to tell her. Thanks for any advice!

I am finally smoking my first brisket and need advice and help. What are your favorite seasonings? What temp do you like to keep your smoker at? What type of pellets do you like to use (brand and flavor)? Anything in particular I should pay attention to? Any additional advice for a first timer?

Lucked out with some nice weather. -6c/21f when I put it on this morning. High of -4c/25f, minimal wind. We’ll see how she goes, worst case I have the oven on standby.

Hey lovely people, I'm planning to build a drum smoker over the holidays with my father and I'd like a bit of advice please. For context, this will be done in Italy, so I can't get any of the kits shipped over there in time for the holidays. Questions as follows, I'd be glad if anyone can give me some pointers please:

• We can't really burn the drum to get the liner off, we're in a pretty small town and the fire dept will be showing up at our place in about 10 minutes if we do 😂 can we get the liner off by scraping or any other way?
• we're planning it with two intake pipes so we don't have to crouch to manage the temp. What pipe diameter should we go for, both intakes and exhaust?

Thank you very much in advance!

Blue line is the grill, what exactly happened there in the middle? This is my first smoker and first cook. Is that something that is normal or did some random fluke hit me with a 20 degree drop in the middle of the night that had me freaking out?

Do y'all actively make sure to keep your water bath filled and topped off for the entire smoke? I want to smoke for XMas but I'll need to smoke through the night. Would letting my water reservoir run dry to get 6 hours of sleep put me in that bad of a spot?

Hi experts! My old electric Smokey Hollow finally gave up and I was looking for something more interesting. And I have found barely used Pit Boss Memphis Ultimate Combo Grill for sale. It has 1500w heating element at the smoker box. Anyone had any experience with this animal, is it worth looking at? Or it's a joke? Someone sells it for $70 not too far from me. TIA

Hey guys. I’ve had my PitBoss pellet grill for a while and have done a couple pork butts, beef ribs, wings, but never brisket.

My dad picked up this cut for me to throw on the grill but I’ve read smaller cuts are generally harder to get good results with due to them drying out. Any tips or suggestions on how to tackle this to get a decent result? Thanks

Honey, chillies, Orange rind Sauce. Brined.

Cherry/hickory wood.

https://preview.redd.it/9h72fbv2fj6e1.jpg?width=847&format=pjpg&auto=webp&s=abe5e6bf71023163d3df4f2ba5d4fe9ac2d12382

https://preview.redd.it/3gjsd6c4fj6e1.jpg?width=1200&format=pjpg&auto=webp&s=8248cb7cda928d35a1206b31630e1c8158d590a0

https://preview.redd.it/d239kh56fj6e1.jpg?width=1200&format=pjpg&auto=webp&s=291b2bc928e0ba75a2027a183ec24c91102e5b3b

https://preview.redd.it/xoy0laq7fj6e1.jpg?width=1200&format=pjpg&auto=webp&s=0a719ad98a7faec200e9f316148a27598cb7dd70

After a day of research I have information overload. I want to get my husband started with two decent quality, and low maintenance, knives. He mostly prepares/smokes ribs, brisket, and chicken. What two knives would you say he’d get the most use out of? Slicer, chef, utility, boning? Serrated or no? Please be specific as I have about 6 variations in my Amazon cart and can’t narrow them down. Pretty much decided on Victorinox Fibrox, but open to others in a similar price point. TIA!

I just bought a Kamado Joe Jr. for my city condo. When I read the instructions, I worry it was a bad idea and I should return it. Looking for advice on wrangling all that beautiful smoke in a city setting.

Details:

I have a brick deck and one neighbor above me. Our deck floor is concrete. The deck roof (his flooring) is decorative wood slats before the brick and concrete. The deck is open on 2 sides, and over 10ft wide in all directions, except it's 9ft tall.

Kamado Joe Jr's manual instructs 10ft of clearance. The Joe Jr is 27" tall, more if I get a table for it. So I'm under recommendations by 3ft+ of height. Sure that wood is just decorative, but still, I'd rather not light my deck on fire, nor darken the wood permanently.

Heck every kitchen and fireplace in America redirects smoke and fire up and out. So I figure even mounting an angled piece of sheet metal could do the trick to redirect the smoke out the side of the deck.

Questions:

Are there outdoor hood vents or just angled sheet metal made for the purpose of wrangling and directing smoker smoke a few feet?

Maybe something like dryer machine soft piping? I figure that exact thing may be a fire hazard, but the idea of it.

Is returning the smoker an over abundance of caution? Or am I begging for a flare up to do some damage?

Smoked using a RecTeq 8 pound brisket flat Rubbed mustard, salt, and pepper Smoked until 165 internal Transitioned to oven until 205 Wrapped in foil and towels in a cooler for 2 hours

So, my wife like "fall off the bone" ribs and I thought I had mastered the process... that is until today. I prepped a rack of St. Louis Style Ribs, preheated the smoker to 220° and put them in for 3 hours. At the three hour mark, a put butter, honey, brown sugar, and apple juice in doubled-up tinfoil and wrapped the ribs meat side down. The ribs went into the smoker for another 3 hours @ °220. When I pulled them out of the smoker, I could see that they were not falling apart like they usually do.

After letting them rest for awhile, I tried pulling then apart; they were not tender enough. So I grabbed a knife and they were actually tough to cut! They meat was very tough; they still tasted decent, but the consistency ruined dinner.

Has this happened to anyone else? What might have caused this?

I expected 2 whole butts, not 5 pieces Still being sent ✅

I have a masterbuilt gravity fed smoker and the original computer shit the bed. Replaced it but the temp seems to not be quite right. It always seems quite a bit hotter in the chamber than on the digital display. Figured I'll get a weber2 w the two probes and let one hang in the middle while I smoke to get a more accurate temp reading. Thoughts or tips?