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First tiime trying both...Can't believe how good oxtails are. Might be my new favorite..Used a simple rub of salt, pepper, lawrys, garlic powder, and light brown sugar. (After years its what I've settled on for beef) Went about 5 hours at 250-260, spritzed with apple juice/cider vinegar mix.

Threw a 5 1/2 pound chuck roast in for Easter...Ran temps between 230-250 for about 10 hours. Wrapped at 165 (about 4 hrs in), pulled it off at 195. Would have went longer but ran out of fuel...let it rest for little over an hour. 195 ended up being perfect for slicing which is what I wanted...

Love these things...They have great flavor and are cheap so theyre good to experiment with. Couldn't fire up the smoker today so throwing them in the oven. I like them that way as well

Anyone else run into this issue? And is the Lid thermometer removable so I can check the accuracy? It always been off (lower) compared to my digital in the beginning, but tends to catch up and be relatively close after a while...but this is not even close.

Having trouble getting temp to stay at 250, using full ring and 14-15 lit coals minion method. I let it get up to 235 (grate) or so then close vents down a bit, and it barely rises, end up opening them all back up and then it will barely crack 250. It stayed there for maybe an hour. Its already...

Would love to try and make my own sausages, but don't want to spend big bucks...Anyone have any suggestions? The reviews on ones that are in the range that I feel like spending are kinda iffy. Would like to keep it under $200...Thx.

Had the day off, so figured I'd do up some pulled pork..😎 Was about 7.5 lbs before trimming. Was in 11.5 hours at around 235 average. .Pulled it off at 195⁰, mm

Like riding a bike..ya never forget how..lol. But this was the first time I've ever wrapped, I've been converted 😎. Pulled it off at 197⁰, and let it rest an hour or so, will probably pull it a bit lower next time. Just used, a Salt, pepper, lawrys and granulated garlic rub, another first for...

Kept it simple for first time out in years...Felt like I never stopped...lol. I don't use wood for wings, or the water pan. I just go with the charcoal flavor.

Good to be back at it...I was a pretty frequent poster years ago. But was without a smoker for last 5 years or so, it got pretty mangled in a move. Got the itch to get back into it a few weeks ago so went finally got a new WSM.

Well after this weekends smoke. I think I would prefer to just smoke the point and make burnt ends. There's really just too much meat on a packer for me and my son to eat. Anyone ever buy just the point?

What's cooking this weekend...? First cook in a looong time.Throwing in a 10.5# brisket (9# after trimming). Had grab one from Walmart, so I imagine it's a "Select" from Excel. Looks decent enough though. Throw the rub on in the morning and in she goes.

Didn't know what forum to throw this one in....But here I am. I have a cast iron pan that was unseasoned. So I seasoned it up and have been using it quite regularly for a year or so. Recently the seasoning has started to flake off. Could soaking the pan in hot soapy water caused this? I've been...

"Pig Out" in Schenectady. Can honestly say it's the first BBQ joint I've ever went back to. Had it 4-5 times while my wife was in the hospital. I was hooked on the Sausage. The Carolina Sauce was great (I put it on the sausage), don't know if it was bottled or homemade but who cares. And the...

Haven't posted in quite awhile due to an illness in the family. Just lost my beautiful wife Jo to cancer on Dec 27th. She had a 4 year battle, strongest person I've ever met. Never complained once. So......I'm treating my son son to some bbq, this weekend. Smoker was a mess. The last thing I...

I started doing whole tri-tips a a few months ago. Recently my wife has been buying these "lean bottom sirloin steaks" about 5 bucks a pound. They're really tender. There's usually 3 smallish (8-10oz) steaks in a pack. The grain and taste remind me a lot of tri-tip. Can 't find an answer on line...

And it's been right down the road at Hannaford the whole time...lol. My butcher said sometimes Hannaford has it so I checked for the heck of it. I never go there because I'm not crazy about their meat department...Go figure. But they said they always have it, now I know. $6.95 pound for Angus...

The last couple of butts I've done I've made wraps/burritos with the pulled pork. Got great reviews by all who tried them. A friend bought a butt and had me smoke it up just to make them. Give it a try if you haven't yet.

Was nasty up here yesterday and I made this on a whim. First time trying a Gumbo. Came out good. Being the first time making it I pretty much stuck to the recipe, except leaving out the file powder and doubling the cayenne. I used anduille sausage. I'll change some things next time I make it...

Just happened to be talking about BBQ with a guy at work today, and mentioned that I wanted to try and do Hot Links. Told him I couldn't find them around here and I wondered if I could make them without a machine. Well he just happens to have one that I can use. So I'm in business. Anyone got a...