I'm looking to follow the below recipe for a nice crispy pork joint in my kettle: https://m.youtube.com/watch?v=lXA1HXB90PE

I want there to be a smokey flavour despite being cooked at a high temp. Am I able to add wood chunks when cooking at 500F or is this too high?

I've cooked plenty with wood at 350F, but never 500F.

Aim is to do a practice this weekend before the real-deal at Christmas.

Doing my first brisket today on a Traeger. Everything went well as far as prep and getting it going, however I seem to have mis-assumed the time and appear to have started it too early.

I’m about 4 hours in at 225 and the flat temp is reading about 145 (point is about 17 degrees lower but I’ve been told to ignore that and go by flat temp). I plan to take it out at 165, wrap and finish it in the oven at 275 until flat temp is about 200. I will then wrap in towels and place in a cooler for 2-3 hours.

The issue is that will likely will take me to late afternoon (3-4pm) while the plan is to have it for dinner (6-7pm).

Any tips/advice on keeping it warm and juicy for a few more hours that I didn’t anticipate having? Can I just put it back in the oven on the “warm” setting, or might that dry it out?

For my job I’m making smoked elk jerky for my coworkers and I was thinking since my paycheck was good this week about making little sliders. I was thinking smoked elk pastrami on Hawaiian bread rolls. Would anyone know if that’s good or bad?

I’m cooking for a party Saturday night. I plan to bring a boneless pork butt of about 9lbs and a rack of “party ribs”.

Will be smoking them on a pellet smoker. Looking for suggestions on timing sequencing of the two proteins. Will hold them in a crock pot for the 90 min travel time to the event.

Also, in an effort to get better smoke flavor I’ll consider spritzing (I don’t usually). Would spritzing with rendered fat be better than water/apple cider?

What wireless thermometers are people using and would recommend that I can get in the UK? I've seen a bunch of recommendations in other threads but a Google search provides me only US stores.

I have had a Meater for years and it's been incredibly frustrating at how frequently it disconnects from my phone. I need something I can use on a rotisserie. Recommendation welcomed.

Last night I smoked a pork butt on my Kamado and struggled the entire time with temperatures because of my controller. Granted this could be 100% user error but I have given this several tries and feel that it is not.

Brief rundown: Started the smoke at 830PM. Had a bone in pork butt at 10 lb that I salted the night before. Used an SnS Slow n Sear and the Inkbird. I didn't light enough charcoal initially. I had 16 briquettes lit that my chimney that I added to the smoker but it wasn't enough. This was a bit of an experiment cuz I'm trying to get a better account of where to start and I just started too low. For the first hour I was at around 160 to 180°. For the next 30 minutes or so I hit my stride and got into the 225 to 250 range which was great. But then my temperature shot way above what I was looking for and then got into the 250 to 300 range and hang out there for the rest of the night.

Questions:

1. I know I started with low temps (my choosing for my little experiment...kinda) but once the greater portion of my charcoal got lit it was almost impossible to keep it controlled. I was pouring water onto my fire to try and cool things down but eventually it got back to where it was at. Am I missing something here? I had my Inkbird set to 250° but once that temperature was surpassed it didn't help anything since the best thing to do at that point is bring cold air in. Or is there something here that I'm missing and showing my rookie stripes?
2. Was loading up my basket of charcoal all the way full a mistake? I've wondered this before but for a 8 to 12 hour cook it just doesn't make sense.

Any other suggestions or thoughts about what I might be doing wrong or maybe if I have something faulty?

$5 per lb rib roast. I just spent $100 on a whole rib roast.

Had it cut into 1 1/4" steaks. Had the ribs cut off to smoke. Dude hooked me up.

It was 15 steaks, + the ribs to smoke.

Asked him to look for marbling, and I trust him. He was proud of his work and I am happy customer.

Hi not sure if this is the right place to ask, feel free to delete if its not appropriate for this thread.

I've been trying to make my own lemon pepper rub. I've seen a few recipes but most of them people are making lemon zest from dehydrating lemons themselves. So i've been looking online for lemon zest but only found a powdery one that just made my food taste poorly. So im looking for more of a granulated lemon zest. Does anyone know where I can find lemon zest to create my own lemon pepper at home?

Thank you in advance!

Did a 3:1 pepper salt rub let it smoke for about an hour then wrapped in foil with a stick of butter pulled it at 160 and the carry over temped was 165 let it rest for a few and served. I think it turned out nice and juicy everyone loved it. What do y'all think for my first go at it

The gravy in this video definitely has way too much glitter https://www.reddit.com/r/StupidFood/comments/1h9xoes/glitter_gravy_anyone/

My neighbor can’t eat meat (teeth problems) and gave this to me. I don’t have a smoker / bbq at my new place yet… how should I attempt to cook this

3 pound turkey breast that I smoked for Thanksgiving. Marinated for 24+ hours with the same rub I used on the turkey we roasted in the oven. 1.5 hrs @ 250, then bumped up to ~300 until internal temp hit 165. Let it rest for about an hour in the oven, covered with foil. Maybe the best thing I’ve ever done on the smoker? Everyone loved it, but my sister was blown away. She said it was better than the turkey and I know she loves my turkey!

Anybody have any issues with smoking beef and pork at the same time? I'm smoking a brisket tomorrow for the first time on my WSM 22. Since the lower rack will be completely empty, I figured I'd throw a couple pork shoulders on there so the charcoal doesn't go to waste so to speak.

Any issues with each piece of meat flavoring the other in an unfavorable way? I'm worried the beef tallow is going to add a weird flavor to the pork or vice versa

Drops green fruit looking thinks in the spring summer. Uncle google lensed it and it said walnut. Just wanted to get a 2nd opinion. Thank you.

Just picked up a used Oklahoma Joe's 900.

First meal was some chicken wings...no rub. Absolutely delicious.

Second attempt was some baby back ribs. Did a rub, 225 for 4 hours then put some BBQ sauce on for another hour. While they were good, they weren't fall off the bone amazing.

I am told I should have wrapped them in tin foil and done some different temps? Any suggestions on that?

Regardless...any suggestions for my 3rd meal that is relatively low prep work and low maintenance during the smoke, that is hard to mess up. I don't have a lot of spare time to keep checking on it throughout the day.

Thanks in advance.

It got super crispy on the point. Inside was cooked beautifully but kinda weird how the color changed. Any ideas what’s happened? This was on my big green egg. Cooked around 250 for 14 hours or so. No wrap.