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I am planning a cook for July 4th, smoking salmon filets followed by smoking a packer brisket (I plan to cook the brisket after not while the salmon cooks) Salmon has to be smoked as it and brisket is all my family is requesting. The problem I’ve run into is I ordered the salmon through Omaha...

I am wondering what trimming/prep is done to spare ribs prior to cooking. I know a lot remove the membrane but there seems to be a lot of cartaliage and fat towards the wider end of the ribs. Ribs were USDA certified so I'm assuming they were quality. Maybe I'm just a baby back guy but it...

I used the 321 method and can for the first time in my life say I was happy with how I cooked the ribs but just not the ribs themselves. Temp at 275 for entire cook, three hours smoked, two hours foiled and then sauce and cook for 10 minutes. If ribs pass tear and or bend test there done, if...

I use a 3/4 to full chimney when doing a high temp cook like poultry where I'm wanting to get to 375. I also use a empty water pan, if it's a low and slow I make sure the pan has water at all times.

I use to be of the school of thought that there is no fun unless I'm tending the fire. Then I got an ATC, the cyber q. Had it a week, done two cooks will never go back. Temps are way more consistent, food is just as good and I don't have to get out of bed or set 3 am alarms to check things...

I purchased a cyber q and did a packer brisket and pork butt over labor day followed by couple of racks of ribs later in the week. All meat came out perfect and pit control was great outside of the wsm running hot the first cook<heard the 22s do that>. My question is with the thermometer...

Purchased a 22.5 wsm over labor day and glad I did. So far I've done a pork butt, packer brisket and a couple of racks of ribs. My question is, is there a secret to fuel consumption with these things? I used a full bag the first run with butt and brisket and about 80 percent of an 18 lb. Bag...

https://greenville.craigslist.org/fuo/d/new-weber-smoker-225-inch/6676382620.html Not mine but a great deal, would have bought it myself but needed it for labor day and couldn't get it from him before then.

So I'm upgrading from my ten year old 18.5 to a 22.5 I found nib on craigslist for 260. Also have ordered a cyberq cloud as I've always wanted to try an atc and actually being awake to enjoy my bbq. Additionally I will be using big bad Byron's rub <a first> cut 50/50 with turbinado to coat all...

Looking for recommendations for books focusing on smoking meats, not really looking for recipe books as I can get all that on here. More along the lines of preperation, selection and recommended smoke times/types. I've got pieces off here and have done well with a few exceptions <mussels and...

Thank you, I will do the 18. I know six butts is overkill and plan on freezing a lot of it.

I have the smoker bug again after my last smoker cramping out on me after ten years hard use. I am trying to decide between an used older 22.5 or an used newer 18.5. I used to have a nib 18.5 I won at auction for 100 bucks but the vents froze shut on me. I never remember wanting more space with...