Ive got a pistol style injector now, but its a pain having to refill it a bunch of time when injecting my ribs. im looking for a siphon style one with the hose that goes into the marinade mixer bottle. only other thing i want is easy/cheap replacement needles to go with it. i dropped my current one over the summer and had to pay like $12 after shipping for one needle. So, what are you guys using and do you like it?

Took first in Ribs out of 40.

https://preview.redd.it/oeq197od5atd1.jpg?width=1440&format=pjpg&auto=webp&s=e2b724f15d03266d6b473280a971b1a3c2a1588f

Hi everyone! I am a new smoker here and back with some more questions. Since my previous post, I have decided to buy a Pitboss smoker/ pellet grill. Since I have never smoked before, I am unsure whether to get the higher-end Wi-Fi model or a mid-range one. What Pitboss smoker/grill would you recommend? I want to smoke pulled pork, ribs, and chicken mostly so I don't need something that is huge. I'm concerned that the Pitboss Sportsman 500 might not be big enough. Has anyone used this model to smoke larger cuts of meat before? I'm considering getting a simpler model without all the bells and whistles. Do the newer Wi-Fi models really make that much of a difference? I originally wanted the 1050 Gravity Masterbuilt because it has an app and probes that let you monitor your meat and heat from your phone. However, due to where I live, I can not have a charcoal smoker. I don't want to invest in the newest Pitboss because I want to upgrade to a different brand when I move in a year or so. Again, since I have never smoked meat before, some of my questions might seem dumb, but I will ask them anyway. Are there any tools you use during smoking that help you monitor your meat better? Have you purchased any probes or temp spikes from Amazon or a third party that provides better monitoring? It doesn't even have to be monitoring tools— it can be rubs, grill covers, brands of wood pellets, utensils, or anything! What tools or tricks have truly changed the game for you in your smoking journey that now you wouldn't even consider smoking meat without it? I would appreciate any and all recommendations. Thank you for your time and help!

Hey everyone! I’m thinking about trying out smoking meats, but I don’t want to jump straight into buying a top-of-the-line smoker, only to find out I might not enjoy it. I’m looking for a good, budget-friendly option that’s easy to use and would be great for smoking pork shoulder. I’m leaning towards either a wood pellet smoker or an electric smoker, but I can’t do a charcoal one. I also need a smoker with a long enough cord so I can set it up halfway down my driveway, away from my apartment complex. Portability is really important, too, because I won’t be able to leave the smoker in my driveway overnight, so I’ll need something that’s easy to move into my garage. One more thing—I’d love to have a smoker with an app that lets me control it and monitor the temperature remotely. Lastly, how long does it take for a smoker to cool down after use? I’ll need to wait for it to cool enough to safely move it inside after smoking.

Thanks in advance for any tips or recommendations!

We are doing our first Georgia BBQ Association (GBA) next month.

I dont usually cook loin for myself or competition.

Suggestions for injections? Rubs? Sauces? Keep a sweeter profile than butt?

I have a competition in late Sept and I am looking for something buffet for anything butt….

Thanks in advance.

Doing my first KCBS backyard competition in August. Any tips/ tricks for a first timer?

Do you get confused by your KCBS BBQ results? The score sheets can look confusing. In this week's BBQ Tips Podcast, I break down what all the numbers mean. That way you can fully understand your KCBS BBQ scores, which will help you up your competition BBQ game.
https://www.youtube.com/watch?v=zxy-Hkqnb0s

This weekend was my first 2 events of the year (KCBS) and I thought my flavors where good, then I tried my neighbors turn ins and im missing something, chicken had a huge burst of flavor as soon as you bit into it same with his brisket. I only soaked the chicken this time and brisket I injected almost 30oz of beef broth, butchers prime brisket, and au jus starter with water and it gave a good flavor but not enough to really wow me like his did.

what the hell am i missing?

I have had the worst luck with injectors, my Butcher BBQ Pistol Grip injector broke this year, couldn't screw it together anymore the threads on the plastic part where gone and it was super tough to fill with injection. I also bought the OK Joe Siphon injector that broke the first time i used it, the handle just popped off and never went back on.

I really like the siphon style injector are there any better ones out there that work similar to it?

Does anyone here do this? Its at the end of September. It is fixing to open up for applications for this year.

Curious if you do how you chose your nonprofit? Our nonprofit is looking for a BBQ Pit or a booth to be sponsored by, and curious how others chose theirs.

My boss is really big into smoking meats. Anyone have one gadget or cool item they bought or received as a gift that they can't live without? Gift ideas?

I have tried numerous recipes and can’t seem to even get top 10.

I could use some input advice or even someone generous enough to share a receipt

Most cooks all ingredients have to be smaller than the bean

If you did, what does the deal look like? I know a handful of people that own companies and I've thought about reaching out to them for next year, but I don't know what to offer or ask for. Any advice would be appreciated. Just trying to offset some of the costs.