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I was asked today if I could "smoke" an 11 LB sirloin roast tomorrow for a batchelor party im going to tomorrow and I of course said with out hesitation "Yes". So Im thinking about this and am not really sure how im gonna do it. First off I know i dont want to cut it into steaks and grill the...

Ive done a few cooks on my new performer and I have to say im loving it. The weather is turning back to a more seasonal March in South Dakota so I might not get out again for a week or too... Here are some pics. Not all completely documented cooks but some of what ive been up to this was a first...

Has anyone had problems with the dampeners on the bottom portion getting sloppy? There are a couple of mine that have become loose to the point where they wont stay in place very well. What is the best options for replacing these? I have found some before but they are flat and im thinking they...

Anybody have good details or a video link on removing the chine bone from this cut. I cant seem to find anything good

Trying to take down the three turkeys I have in my freezer (now two). Brined the bird for close to 24 hours Rinsed it all off, injected with butter and meatchurch pecan rub, covered the outside in the melted butter and some more rub <a...

here are a few pics from my grandpas birthday that i was asking for guidance on for about a week...like always i am terrible and documenting an entire cook with pics but heres a few. Brisket out after about 13 hours getting ready to rest sliced some pork butts...biggest one took just over 15...

Saturday night some of the wifes family was over when I got home from cutting some wood and one of them had brought a deer loin hoping i would throw it on the smoker. I already had a tritip in the fridge so i said what the heck i'll cook both. Trimmed up both really nice and seasoned with...

Ive posted a few questions related to this cook coming up that im starting tonight for a birthday party and i think ive got all my timing planned out but i want to see what you guys think...First off the cook will consist of a 13.54 LB brisket, two bone in pork shoulder roasts totaling at 15.4...

I know ive read before about putting pork butt over brisket or vise versa and which is better but ill be damned if i can find it again. So i have a few questions...1. Which is better in your opinion? 2. If i do the butts over the brisket will my brisket still get a good bark? 3. I've never...

A family member of mine gave me gave me a pack of two bone in pork butts that have been frozen for probably close to two years. I'm going to be cooking a bunch of bbq for my grandpas birthday party and i was wondering if you guys thought this would still be good? Im sure its safe and all but is...

Ive got a couple turkeys that my aunt gave me that have been frozen for over a year and im going to cook one this weekend in the wsm. Im a little conserned with the moisture of the meet so i wanted to brine them for sure which i always have. My worry is that these birds have been injected with a...

So there was a good deal on pork belly and i couldnt resist. I was going to try making bacon but then i was wondering what it would be like if anyone has tried making "pork belly burnt ends". Ive dont them with brisket point of course and done them with a pork shoulder before and they were good...

So I have a 13.5LB brisket to cook for thanksgiving lunch at 1:00 and i was planning on starting at 11 PM wednesday night. The issue is the temps are gonna be down in the teens at night and mid 20's durring the day. Should i be ok keeping the temps in the 220-250 range? I was planning on...

So the first beef ribs I did were decent but i was not happy with them so i decided to go back to the place i found them and get some more to try again. Ive seen some beef rib cooks on here that look amazing. Just looking for some of your guys methods on cooking some nice untrimmed about three...

So ive done a few flats but never a full brisket. I was planning on doing it all day saturday but got busy and had no choice but to start it late saturday night...fine by me. I'm lacking on prep pics because like I said...busy. i trimmed the brisket down, hit it with some EVO and heavy on salt...

So I have been using my 18.5 wsm for a while now and i always went by what the temp guage on the wsm dome says and seemed to always have pretty good results. That being said i recently bought a maverick et-732 and have used it a couple times and now i have a dilema on my hands. The maverick...

Is there a websight out there with a huge selection of rubs and sauces for sale? Starting to get bored with what i can find around my little town. Thanks

some spares fixed up with mustard and rub off the smoker for foil after three hours at 275 foiled with apple juice, squeeze butter, and a little hot sauce. Then back on for about forty minutes to set just a little honey chipotle sauce and done

Hey I'm Adam obviously. Been reading this forum for a while and using a lot of the info I've learned here thought it was about time I joined!