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latest addition resting,

well I've been Qing for a long time with my wsm and kettle but lately I've been checking out those pellet smokers. I see costco sells one that seems pretty good http://www.costco.ca/Traeger-Century-20%2c000-BTU-Wood-Pellet-Grill.product.100127917.html My only concern is winter temps in it when...

I have 3 Briskets to do for a legion function this weekend. I have done them before but they are usually thicker. I got these briskets from a beef farmer also a member, so he has lots. All three wont fit and am thinking of rolling them like a roast and tie them using butcher twine Is this a...

Well after 12 years I retired the ol silver B (for now Manifold is shot all valves are wore out has new flavorizor bars, grills and clicker thats y i say for now. Think I may referb it needs manifold and could use new drip pan Ne way bought a S330 so far so good getting use to the burner...

I bought a couple of Beef Blade roast at Costco and am thinking about cookin in the bullet. I don't see many threads for this but there are a few for chuck which is from same area. I think if i wrap at end should turn out fine I dont mind it like pulled pork as long as taste good.

Well i tried more ribs on the WSM cant go wrong. This time 4 hrs in i wraped 1/2 of them in tim foil. First i used 1/2 cup coke and 1/2 cup apple juice and mixed together and dumped in spray bottle. I sprayed ribs til visible wet and wraped them. Placed meat side down. Allowed to cook them...

Gonna try first turkey tomorrow. Lotsa different ways. Think gonna brine it for 12hrs using 1/2 cup salt gallon water 1/2 brnsugar 1/2 maple syrup and about 1Tbsp bbq chicken spice and 1tps garlic peper. in morn pad and dry with fans Gonna try and cook at 300 until 160-165 in breast. bird is...

thought i would give some rib chops a try lookin for a recipe but dont see one so im gonna rub em with some rub and then smoke em at 250 with water pan full for 4 hrs i would guess about a half inch thick. I will be checkin them to make sure they dont get charoaled. then im takin the middle outa...

I have done ribs twice basically the reciepe in the cooking topics section and the best ribs in universe reciepe, But I see alot of people like to wrap in tin foil and juice em up a few hours in. I dont mind the first recepie but I saw a comp BBQ on tv and the guy said if u aint wrappin ur...

Well have been smokin stuff for last couple months but havnt done a butt. Tonight is it. start smoker using minon method around 8 my smiker flies up to 350 400 after puring out a full weber chimny of royal oak. adding butt around 6lbs trimmed and water should lower to around 275 close all vents...

well finished up 15 lbs of trout tasty little beggers smoked at 165 to 175 for 2 hrs than added a chimney of lump and smoked for 2 hrs at 220. pulled off a piece yummy than left on for additional 1hr to dry out kinda jerky ish but not totally dry yum again. Oh I brined for 3 hrs first. So now...