I got a (just over) 3 pound London Broil from a local farm. I have done my fair share of smoking/grilling this cut before, but was wondering if anyone has ever braised one? I have been into beef cheeks and ox tail, and wondering if I could get that fall apart textured with a nice lean LB. Thanks for your help guys.

Having a gathering on Saturday, I planned on buying pastrami from the deli locally but the list of guests is steadily growing. Do I have time to pull off brining and smoking a flat by five p.m. Saturday if I pick up by five tomorrow?

I'm normally a baking kind of girl, but I researched this group and bought a Smoker (mid life crisis, who knows)... being a baker, I love recipes. Where do I start with finding them for using a smoker (good website, book, reddit...etc)? I got a Mak 2 Star.

Looking to get into the world of smoked meats. Extensive history behind a grill but no history with a smoker. Looking for recommendations for good entry level smoker that will allow me to learn what I'm doing without breaking the bank and expand my culinary horizons.

Should I grill or smoke the first one? Not overcooking it either way, nice medium rare

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Let me know what y’all think ab my first brisket. Looking for tips. I use a Traeger 575.

So I screwed up and bought 40 lbs of frozen chicken tenderloins. I can’t thaw it out and refreeze into manageable size portions for 2 people, so it looks like I’m thawing it and cooking it this weekend. I need some ideas for how to turn this into a less expensive screw up by cooking a bunch.

Hi,

Long time lurker, first time poster looking for your collective wisdom.

My LP Weber Genesis has finally bit the bucket, and I am looking to make the switch to lump coal/wood.

I am looking for one unit to handle grilling and smoking responsibilities.

Here is how I will use it:

• Grilling once a week in cold months, twice a week in the warm months (direct heat most of the time).
• Smoking 6 to 12 times a year

What is important to me:

• Quality (I would rather buy something nice once than something cheap twice)
• Idiot proof (I have never used coal or wood). We have pool parties and I want to be swimming and making Tiki drinks, not watching the fire.
• Starting easily, coming to temperature quick (cooking after work on a cold Minnesota night)
• Do I have to be concerned with the ceramics cracking from thermal shock in 10F degree weather?

Based on this, would you recommend:

1. Kamado Joe “Konnected Joe”

2. A different Kamado Joe (which model) with a FireBoard 2

3. Different grill or temperature control system

Thanks for in advance for your input and expertise.

Alan

This is a more off topic question, but y’all are the experts.

Just opened up the traeger after winter to do a deep clean and found a field mouse/nest in the main barrel. I vacuumed it all out and did a deep clean with dawn and a Brillo sponge. I’m running it at the top temp of 425 and I’m going to run it for an hour.

Anyone else have something like this happen and what’s the best way to get her back to 100%.

Thank you!

Hello All,

Wondering how folks maintain consistent temps with Fireboard 2 when opening lid of WSM? It takes a good 20 minutes to get back to the target temp Ive set whenever I open the lid to put on the meat or spritz. Sometimes it overshoots that temp and just stays at 40-50 degrees above my target temp until I almost starve the fire by adjusting top damper to almost closed.

For context, I have all the bottom dampers closed throughout entire cook and only the top damper open so that the bbq guru fan can control things (but perhaps this is my error). I also noticed I was losing some smoke from the bottom to mid connection this past weekend (not a ton but some) as I dont have any gasket there like I do with the connection of the top and middle sections.

Pls be easy-ish to find and delicious once cooked… please…

Edit: the amount of “crack” comments is concerning hahaha

Edit: and humans lmao. Let’s just stick with balls okay guys?

Lurker here finally ready to give it a go. I’ve searched through the feeds trying to determine what type of smoker will work for me. Looking for easy temp control using wood, good amount of space for brisket (of course), couple racks of ribs, and maybe a couple of chickens. I don’t see too many folks talking about the cabinet style smokers. There are some good deals on OfferUp for offset barrels, Oklahoma Joe’s and the like. Any advice would be appreciated.

I bought a bunch of canned herring (or maybe it was sardines, I dunno, small canned fish!) at Costco during the pandemic and needed to use it up. This is the plain kind in oil. I drained the oil, put the herring on a perforated tray on the smoker at 225F with pecan and alder wood chunks. I sprayed the fish with some oil so the smoke would adhere. Near the end I applied a generous amount of Cholula hot sauce on it, which also dried in the smoker. After about an hour there was enough smoke on the herring and i took it off and froze it. Fast forward to today, I get some out and realize I basically have the equivalent of smoked tunafish. So I put it in a bowl with mayo and Tru-Lemon crystalized lemon juice and mixed it up. It is SO SUPERIOR to tuna fish. Smokey, spicy, and zingy from the lemon and mayo. This would be killer pub food.

Cooked in an offset smoker

My husband has a pellet smoker but I’d like to get him a smoker/grill combo for Father’s Day. Is there a good quality one for $159 or less? I saw mixed reviews on some from Home Depot and tractor supply.

I made bacon according to the amazing ribs recipe, which I have done many times. I entered the weight of my bacon incorrectly at 3.5 lbs. I was making a whole belly at closer to 12 lbs. This means I used 1/3 the ingredients I am supposed to. Is there anyway to save the belly? What should I do?

https://amazingribs.com/tested-recipes/pork-recipes/smoked-homemade-bacon/

This horizon 16 inch smoker is on marketeplace:

https://www.facebook.com/marketplace/item/806709407951092/?ref=search&referral_code=null&referral_story_type=post&tracking=browse_serp%3Ac2911296-666a-46c3-9f9b-1ab5fc21f4f7

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Any red flags on this? My concern is that it's maybe not a legit Horizon, or the condition is beyond repair. I've heard of people slapping the logo of a good smoker on a cheap one. Will I know it's the real deal by how heavy it is? I think if it's legit I can address the rust. Any thoughts are appreciated!

I was going to be making pulled pork for my family the low and slow method. Threw it on at 225 in my traeger at 10 pm. Woke up at 4 am to feed the baby and go and check it. It's already at 200-205. The fat is already rendered and so I wrapped it and threw it some towels and into the oven to keep at temp. Why do you guys think my smokers temp is way off? This butt cooked more than 12 hours too early.

I've fallen down the rabbit hole looking for a decent, yet reasonably-priced smoker. I don't a need very big one, it's 2 of us plus cooking for a few friends once in a while. But I really need it to be able to keep a constant temperature and want it to be electronically controlled. My old red Brinkmann is all over the place so I have to check on it every 10 minutes.

It seems maybe the most reliable is to get an electric and then add a PID and not spend hundreds more for one that has one that's going to fail after a couple months.

What do you think is a good manual smoker that I could fix up? Thanks!

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I’m looking for creative ways to incorporate smoked corned beef into fun appetizers or even a main dish. Any and all suggestions are appreciated!

I have a 4-5 lb corned beef I’m planning on smoking for at Patrick’s day. My brother in law just called and said he’s got corned beef and cabbage covered. My dad is bringing a shepherds pie. So does anyone have a creative ideas for my corned beef. I’m still smoking it Sunday morning! I also have a pound of smoked cheddar and a pound of smoked pepper jack cheese vacuum sealed in the fridge if that changes anything.