Could anybody tell me what this is? Is it safe to eat?

Just looking for some advice on how to cook a reverse sear steak on a smoker?

I would assume probe the steak, set the temp appropriately, wait for the internal to reach medium rare then transport it to the stove top to sear it. You probably couldn’t seat it on the smoker as there would be a temperature disparity? So take it to the stove top to finish it off?

Hello! I am relocating to Nashville and am currently renting a home to which I can have my RT-1250 pellet smoker. Now that I’m looking for a place to move , I am looking for advice on what types of places allow a pellet smoker. I haven’t had much luck with finding townhomes , condos , or apartments that would allow it. Hopefully I can get some good info from this thread!

Hey folks, hoping to get figure out what happened with my chickens. Brined two whole chickens, dry rub, then smoked at 225 for just over 5 hours on a WSM charcoal. After it had rested and I went to taste it, it was incredibly bitter and tasted like liquid smoke. Even with the skin removed, it was still too strong of a smoke flavor.

My hunch is I screwed up with basting it with BBQ sauce. I started basting at 140, figuring it wouldn't take super long to get to 165. Having never done chickens before, I didn't realize the stall would take as long as it did. Ended up smoking another 2 hours, basting it periodically. I'm guessing that the sauce, which had molasses in it, burned and produced the bitter taste. I just want to make sure there's nothing else I did to screw it up, since I'm supposed to smoke chickens for a family event in two weeks.

Appreciate any advice. Thanks!

Have a 2.3lb pork tenderloin how would you smoke it?

Have used the pellet grill a few times, but first time smoking anything big and low & slow. Two 9lb pork butts, bone in. Was just planning on leaving it until 160 then foiling and putting back on until 200. That good?

Bunch of people coming over for my daughters birthday tomorrow. No pressure... LOL

For me, it was my first Weber grill. Wood chip packets in foil. It was so much better than just the propane and I decided to get into dedicated smoking as I massively LOVE to eat BBQ. Next move was to add a Brinkman smoke n grill. Took a TON of fire tending which was a pain in the ass and easy to mess up,l but got some good results that really got me hooked. Having to mind it all the time got old though, so I wanted a simpler long-smoke solution. Bought a Smokin It 1. Easy to use and thermostat control lets you run all night smokes while you sleep. Hardly uses wood chunks and imparts massive flavor. Anyway, what was your start?

Anyone have any good smoked salmon recipes? Looking to throw something on the smoker tomm for the Kentucky Derby. Thanks!

Smoked pork loin and baby back ribs. Both came out perfect

Just finished its rest and I noticed this dark, gooey substance in between the muscles. I’ve never seen it before. Any idea what it is and is this brisket still edible?

Hey friends. What are your preferred charcoal layouts for smoked chicken on a kettle? Relatively new to all this so not sure whether to do a hot side and a cold side, baskets either side, or even a snake. What do you do?

So I usually wake up early morning to smoke pork butts. But I'm helping a friend out last minute for hos sons graduation he wants the butts done by early morning next Saturday so I was gonna smoke then after work Friday night. What's the best way to keep the meet juicy and from drying out.

Was thinking of getting a griddle plate for a Weber kettle like the one sold by SnS and am wondering if it could be used for smoking low and slow. My thought is with the right level of fire management (maybe minion method), the griddle could distribute heat evenly while keeping the meat out of direct contact with flame.

On top of that, there may be some added benefit to the meat cooking in its own juices, especially for cuts that tend to dry out like brisket.

The obvious downside is the bottom side of the meat would be out of contact with the smoke. Was thinking this could be mitigated by flipping the meat halfway through the cook.

Curious to hear feedback on this ideas, especially if anyone has tried something like it. Thanks.

The only thing they liked was brisket. They don’t like pork butt because it’s “slimy” No go on chicken either since it’s not chicken nuggets or strips

I have a really good carnitas recipe that uses oj and beer in the braising liquid. I usually make this in Pyrex or large enameled cast iron pot in the oven but I thought it might come out pretty good in the smoker. I get nervous about acidity in raw metal pans (excluding cast iron chicken parm cus that comes out so good!).

Is it safe to braise with this combo or will I get that off metallic taste?

Thanks in advance.

My buddy dropped this off for fight night. He works at a purveyor and always hooks it up. I have a lot of experience smoking, but not this particular cut. Wondering if I should smoke it whole or separate the cap then roasting the cap and center separately. (Mouse muscle will stay with the center) I’m tempted to roast the whole thing the same way I do tri tip. 225 to an internal of 120-125. I’m worried about the end pieces coming out too dry. Maybe separating it would yield a better cook. Main motivation for not separating is because it would look cool all in one piece. I have a commercial slicer, so I’m not worried about cutting it after. Any suggestions or advice would be appreciated. Also, if anyone knows how long it would take at 225 whole. Thanks! 13.7 lbs. Beer for scale.