Never smoked anything before. I have a masterbuilt grill/smoker. Whats a safe recipe to make sure this thing is halfway decent for Christmas?

I bought a second hand gas smoker. Then a $1000 Traeger.

What is a decent next upgrade.

I didn't like the inability to increase the smoke with the Traeger so added smoke tubes. I would like to add smoke without tubes in the future if possible. I need Units available in Aus also please.

I live in apartment with a decent balcony.

Hello everyone :) :) I have installed a new gasket in my smoker and I was wondering what amount of time should I wait before using it? Is there a certain amount of time I should give the gaskets to set or cure worh the adhesive side, or am I just good to start using it right after putting them on? Just curious..

Thank you for all your help :) :)

My first attempt at over the top chili

While I imagine some of you are doing this already, I thought I'd mention it for people who didn't know about it. Windows can link to your phone and stream it, allowing you to control the app and watch temps without constantly checking your phone.

Doing more ribs on my Mammoth with the Inkbird wifi probes and streaming my phone so I can surf/watch youtube. So nice to be able to change auger feed rates, set temps, etc, on a whim. :)

Sounds odd, but my wife had a hankering for some chicken and dumpling soup tonight, but I was really wanting to fire out my smoker.

Anyone have any experience making any kind of chicken soup that involves smoking? Or at least smoking the chicken breast for it?

Tried smoking thighs today on my recteq and wasn't satisfied with the outcome. Smoked at 250f till they reached about 170f internal temp. The skin is a bit chewy. They are flavorful and juicy but wasn't a fan of the way the skin turned out. Any recommendations?

Thanks!

I want to smoke the Prime Rib at home and take it to my in-laws for Christmas dinner. What's the best way to take it and finish it there? 6-8 lb It will be at least 3-4 hours between smoke and dinner.

2.5lbs Costco organic beef 1lb King Soopers Private Selection Ground Duroc Pork

3 bell peppers 2 onions 3 jalapeños 1 bulb of garlic 2 cans kidney beans in chili sauce 1 can pinto beans 1 can black beans 4 cans of rotel 1 can hatch chili 1 can diced tomatoes in tomato sauce 1 cup beef broth 1.5tbsp tomato paste

Chili seasoning to your preference on base and meatball.

Will smoke for 4 hrs and then crumble in once at temp

Feedback? I make a slightly new recipe every time I do it and never really write it down so I thought I would share.

I’ve got a camp chef woodwind pellet grill from 2018. I’ve used it tons over the years. Lately, I’ve been getting smoke end embers coming back up the auger tube and coming out the hopper. The auger is still spinning, and the fan is on, so I’m not sure why this has started happening. Is this something that is a known issue? I’m not afraid of getting in there and replacing a part if that’s what it needs, but right now, I can’t even see anything obvious wrong with it. Anyone know where to start looking?

After years with a PBC (which I’ll keep), I decided to finally go with a nice offset.

Saw a larger LSG and was really impressed. Went with their smallest size and enjoyed my seasoning/1st cook experience last weekend (chuck roast).

I think I’m ready for the more attentive needs of this one vs a set/forget barrel experience. And I think as I get older that will grow even more. I’ve also read where it’s ok to go high on temp, which I always researched/read was opposite the intent. I’d prefer higher temp/shorter cooks vs the low/slow most times.

Any advice welcomed, please, thanks!

Smoker got away from me and pork butts ended up riding at 350. i wrapped at 160 to try and trap some moisture in. Please tell me this will be fine.

Do i pull and rest at the normal internal temp?

What is best for this, wild caught or farmed, fresh or frozen, and what’s the best way to ensure any parasites are unalived?

I hVe a masterbuilt electric smoker, 30inch with a wood chip tray, my dumbass bought a really good sounding mix but I didn't realize they were pellets can I still use them? I don't have a car atm so rednecking it is totally a viable option. Or should I just spend the money on getting wood chips? I'm already pushing it after the prime rib I bought.

I love BBQ, and for a while I lived in Alabama, where it was easy to find decent BBQ just about anywhere (their pizza was atrocious though). Then I moved up north and the “award winning” BBQ place near me in MD tastes like he cooked it over green pine. The nearest decent BBQ spot is almost an hour’s drive (and a couple plates gets expensive!)

Now, my wife is a Southern gal, so not having BBQ handy wasn’t an option. I bought the cheapest smoker they had at Lowe’s (the Oklahoma Joe offset) and got to learning.

Now we make our own rubs and sauces from scratch, and every year I stack pecan and mesquite outside to get good and dry for next year’s cooking.

Need some advice on smoking this ham steak. It’s a beast. It’s already smoked so really would just be warming it up. But it’s so big that I was thinking about pulled ham. I wasn’t sure if anyone has tried that with a large ham steak versus a whole ham. Any other ideas are welcome as well. I smoke on my weber or I have a pit boss pellet.