How long would you smoke a 1lb chuck for? 230° to 250°

906 Seasonings makes an amazing garlic summer sausage mix. Super easy, 5 lbs of burger buster, half pork and beef. The best I’ve ever had. I do a few batches every couple weeks. 185 on high smoke. Lootin Booty everything rub on top. It’s like crack. With my smoked cream cheese and ritz crackers. Btw those air fryer non stick liners are the shit on the camp chef.

I need memes that show disparate actions

I normally use the snake method on my Weber kettle. I’ve seen people using the slow n sear but I don’t really want to pay for one. I’ve also seen people just put two charcoal baskets together but I thought about just building one. My question is would there really be much difference between building the whole basket and just putting a sheet of metal in the middle of my grill to create two zones? Seems it could be made a lot cheaper that way with the same results. Is there something the slow n sear can do that I’m overlooking? I know some of them have the water reservoir but besides that?

I was given a free Jennie O turkey that is pre brined/injected with a 9.5% solution. I am not going to brine it because I am worried about it being too salty, but I think I’d like to inject it with Tony Chachere’s and season it with some SPG.

Is there any issue with seasoning the turkey the day before I smoke it, and leaving it in the fridge, or is that basically a dry brine?

First time trying to cook beef ribs. Seasoned with salt, pepper, garlic powder, cooked at 225F until 205F and spritzing with water every 1 hour. Why did it scrunch up like this? Did I skip a step on the prep side of things?

Recipe calls for 300 so I had my two intake vents and outage vent open all the way til a bit under 300, then I put both intakes at about half open but it kept rising so I played around with it some more but now it is steady dropping. I haven't opened the door or closed any vents all the way and now they're all 3 all the way open and it's still dropping. Now it's almost at 225 What do I do? I'm struggling so hard understanding how to control the vents to get a steady desired temperature

We fill our freezer with a side of beef every year or two. Inevitably, we end up with reams of ground and lean roasts at the end prior to the next side incoming. Chuck roasts just appeared x 3 at the bottom of the deep freeze so, naturally, they're going to get smoked.

Looking for advice on this cut from all you smokeaholics. I've really only come across a pulled beef "recipe" but are there any other recommendations you guys can offer?

I just found out that we're going to a Thanksgiving at a friend's and the host wants it Italian themed. If anyone has any ideas of how to impart the Italian flavor, other than adding a bunch of Italian seasoning to the brine/rub, I'm open to suggestions. Any help would be appreciated!

I will be smoking pork butt to make pulled pork for a neighbour that has a salt restricted diet. I know I can google rubs and throw something together that will work but I'm hoping someone out there has a tried and true salt free rub they are willing to share. Thanks in advance!!

EDIT: Wow, this took off nicely. Unfortunately my neighbour has a complete sodium restriction so sneaking in a little bit of salt is not an option. That applies to MSG as well. The poor guy is going salt free in all his cooking so I thought at least a bit of smoked meat is different from anything cooked on his stove top. I like the look of the Memphis Dust and think I will do a variation of that (depends what I have in the house). Thank you again!

Been lurking in the sub for a bit, smoking for a few years now. I’ve done a whole brisket in the past, and didn’t turn out how I wanted. Don’t remember how I did it. But I picked up a flat today and want to run that overnight, and eat tomorrow around 1pm EST. I have the pitboss pro series. Let me know what yall think I should do to make this turn out the best I can. TIA

I’m looking for a standalone smoker that runs off propane and can accommodate chunk wood. I’m an orchardkeeper with ample supply of smoking woods that I’ve sold to local restaurants and enthusiasts and I need a good platform to test my woods and be able to be fluent in the flavors of each of the woods we sell. My budget is in the sub $1k range.

We have black cherry, bird cherry, bitter cherry, american plum, cherry plum, greengage, Italian prune, hazelnut (american, beaked, hybrids and European), persimmon, apple, pear, quince, english walnut, black walnut, NorCal black walnut, vine maple, sugar maple, Bigleaf maple, Oregon oak, burr oak, and a lot more. We will be smoking pork, beef, chicken, waterfowl, and lots of items from our garden for sauces and so forth.

Hello, I've recently bought oklahama joes highland smoker (offset). Atm doing my first smoke and chicken thighs that have been smoking for approx 1 hour in 105-120c (230-248f) has now reached 48c (118f) and no more. On the recipe it says to smoke until chicken is finished but I'm not sure it will go as high. Smokers termometer still showing right temp. Should i pull and finish in the oven or wait until it reaches ready to eat temp. Thanks.

Hi, community! I’m going to attempt a brisket for the first time for a family dinner tomorrow evening. I’ve done several pulled pork smokes and am wondering if I can use a similar approach? What are folks go-to techniques for brisket smoking? Overnight, long smoke? Do you wrap at any point, or the whole time? Tell me your tips :) TIA!!

I'm not finding my answer anywhere on the net. Is there a store bought sausage that is kind of a go-to (smoking fatties for the first time)? TIA!

Hi guys,

I am probably the minority here but I received my RFX meat 4 probe kit after waiting months for it and they sent me a defective unit.

Charged it last night fully as instructed and it worked well.

I went to turn it on this morning and nothing will make it turn on. No blue, green, or red light - nothing. Anyone else have this issue or do I have defective unit truly?

I am extremely disappointed but want to understand if it’s user error.

What is the advantage of Kamoda/BGE grill? I have a Weber and a Traeger but am intrigued by the BGE type grills. I live in an area that is super windy and gets very cold, so the Traeger isn't exactly a year round option. Sorry, I'm sure this gets asked all the time.

Anyone know of any brick and mortar stores that sell these larger bags? Trying to vac seal a cooked brisket for Thanksgiving. TIA