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Just got home with my boneless chuck eye roast, 9.02 lbs worth! A little bigger than I had planned for, but OK. Then the wife tells me she has to fly to Chicago Sunday for her work, the kickoff party is off! No problem, I'll smoke back ribs for me. My questions are, can I freeze this and...

Howdy folks, I'm planning on a 6 to 8 lb roast on the smoker Saturday night and done for 1:00pm kickoff Sunday. Never done one before, so any advice on cooking procedure would be welcomed. Go Bengals! WHO DEY!!!!!!

Howdy folks, I had a large ash tree taken down a couple years ago and don't recall hearing anyone using it for a smoke. Anyone tried it? It works great in the fireplace!

Howdy Jeff, a chuck roll sounds interesting. I think I'll try one next smoke. Was thinking hickory be good choice. What wood did you use and are you going to try something different next time? Thanks.

COLD BEER (Sam Adams good choice) and JOHNNY CASH! (unless the Reds or Bengals are on!)

1 lb ground chuck & 1 lb ground pork. 1 cup bread crumbs, 1/2 cup ketchup, 1/2 cup sour cream, 1 tbls minced onion, 2 tsps salt, 1 tsp rubbed sage, 2 eggs, 4 oz jar of mushrooms drained. Mix in bowl. I followed cooking procedure on this site and used Mom G's meatloaf sauce (Cooking section)...

Howdy all, smoked my first meatloaf yesterday using my Grandmother's recipe. It was fantasic! She was a very special lady and I'm sure she would have been proud of the finished product. The hint of cherry smoke was great. If anyone likes meatloaf and not smoked one yet, your missing out. I...

I think I'll stick with a sheet of newspaper. WOW!

Thanks Mike, I got a kick out of that myself. Gotta find me one of those hats!!!!!

Howdy Jeff, I've always used bone-in butts. Always thought the bone added to the flavor. I go with small on bottom, large on top and have always had good results. Good luck.

Howdy Jeff, Pig wings sounds like a great idea. They would fit right in with the "flying pig" theme down here in Porkopolis (Cincinnati). Let me know where your resturant is located and I'll try to make it up there. Good luck

Hey Curtis, you got my mouth watering! I gotta find my Grandmother's meatloaf recipe tonight and smoke one Sunday.

Howdy folks, I,m looking for opinions on smoking back ribs. I tried the BRITU method a few weeks back and liked the results, but I'd like to hear some of your favorite methods. I plan on firing up the WSM this Sunday. Thanks for any info.

Thanks for the offer on wood Jeff. I'm in good shape right now, but I'll keep you in mind. Congrats on going PRO!

Howdy Grady, I'm not a pro, but maybe try racks more about 2 lbs. I had a great smoke a few weeks ago rolling the ribs using the BRITU method described in the cooking section. Last time I tried foil I got the same result, but that was before I found this site. Good luck on next cook!

Howdy folks, smoked an 8.5 lb shoulder over the weekend. My first overnight cook! Started at 10:00pm Saturday and finished 14 hrs later at Noon Sunday. Went to bed at 12:30am, temp on WSM was 250, woke up at 6:15am to find temp at 230. What a great smoker! Put on my first fattie for 4 hrs...

Hi Jim, I smoked ribs this past Sunday, three 2 lb. slabs, using the BRITU recipe and method provided on this site. I used wood chips, so I added them right before cooking ribs. I had them on for 5 hours, and they turned out great. 2.5 hours doesn't sound long enough.

Hi Keri, made a batch of beans today using smoked briscut I made. EXCELLENT! Thanks for the recipe. Made BRITU ribs, had Ohio sweet corn, a cold Sam Adams, life don't get much better. Thanks again.