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How about Larry Wolfe’s Pepper Stout Beef? https://tvwbb.com/threads/pepper-stout-beef.2848/

Happy Anniversary, y’all!!! Hope you have many, many more happy years together!

Ended up at 9 lbs. finished weight. We packed most of it into 1 lb. packages. We had 2 half-pound packages and a bit of bits as a separate package (unweighed). Cooked another half pound and had BLTs for dinner. It was so good. Just need to sharpen my meat slicer.

Thanks! I didn’t end up weighing it tonight. It’s resting before going in the fridge to firm up for the slicer tomorrow. I’ll be weighing out the packages, so I’ll let you know tomorrow.

Took a little longer to get up to 150* than last time, but it’s done.

It’s a perfect 75* with just a light breeze. It would be perfect if there was just a little less smoke. I should mow too, but I don’t really want to. Eleven pounds of bacon are being smoked and pork chops will be grilled for dinner.

Last weekend, my wife heard that pork belly was on sale at Costco. She decided to pick some up and have me make some bacon since it’s so expensive. She got a nice 11 lbs. belly. So, I started curing it. It doesn’t fit in my 18” WSM to smoke with applewood. So, we’re running the 18” and the 14”...

Mmmm!! That’s some good looking turkey. I should do some turkey soon.

Some good info there for sure! I didn’t see it in my initial search. Thanks, Dan!

Thanks, Keith. I was planning on using first on ribs, but then didn’t cook. I think I’ll do a butt next weekend.

I have 2 Smokes and a thermapen in addition to the RFX Meat and Gateway. I may have a problem. 😂🤣😂🤣

Those look awesome! Happy Anniversary!

Nice cook! There is so much great advice on here that you pretty much can’t fail following what seems good to you. Enjoy the new smoker!

Thanks, Keith! That’s good to know. I was totally thinking I’d use it from the start. Do you connect it and leave the damper open and just open up the other two vents? Then, turn it on and close the vents once your close to target temp?

It’s good to see some old faces and a lot of new ones on here. I was really sad to see some of the great here had passed since I was last on. I mentioned this in a previous thread, but when I moved up north I had a bunch of frustrating cooks. I haven’t cooked much at all. Plus, the doctor has...

Hi Todd, I just got my Billows and the damper. I’m really excited to use it on my 18” WSM. Got any suggestions for damper settings and lid vent opening? Any other tips?

Hi friends! Long time, no chat. I haven’t done much cooking to report because it’s cold here in WI and also because I kinda got annoyed fighting the constant wind. For Christmas, my wife got me a Lava Lock blanket for my smoker. She did some research and thought it might help me with my battles...

I’ve done as low as 140-150 on my 18 inch. You can easily stay low with a snake set up. Good tips by other commenters.

Haven’t had the lamb vindaloo. I LOOOOOVE Vindaloo, but will usually only get it if it’s chicken. Let me know what you think of both!!