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To you and all of yours... Have a happy, joyous, safe and blessed Thanksgiving! Good luck to all whose feast will be centered around some sort of smoked beast, have a great cook! Big Tim Johnson Mary Stephen Lady Belle and Fleeby the cat

This seems to get asked quite a bit, and has left me scratching my head a few times also... So... What do you cook up on your smoker other than 'traditional' BBQ? I'll be glad to kick it off: I'm getting into Charcuterie, and have my first stab at bacon curing.

Last nights meatloaf cook went awesome with some great results... Meatloaf, garlic, sour cream, and cheddar smashed potatoes, and organic butternut squash finished with butter and brown sugar... Yum yum... Does it get any better? For more pics and more detail check out...

Just wanted to give a quick thank you to Larry who always has great answers to all who ask. Thanks for all you do Larry! Best wishes...

My grandson, Alex, helped me come up with this sauce... He loves hot and so do I! Its the bomb on pulled pork! Big Tim's Carolina Red Sauce 1 1/2 Cups Apple cider Vinager 1/4 Cups Ketchup 1/4 Cup Sriracha Sauce 1 T Brown Sugar 1 T Favarite Hot Sauuce (adjust to taste) Salt to taste...

Gonna do my first one. 18 lber. what do ya figure 1.5 hrs per #? Thanks all

Hi all What is the best way for me to infuse evoo with dried chili's? Thanks.

A side dish my family and I enjoy alot... Hope you do too! French Onion Casserole 3 medium sweet onions 2 T butter 8 oz. fresh mushrooms sliced 2 cups shredded swiss cheese 1 10-3/4 oz. can condensed cream of mushroom soup 1 5 oz. can evaporated milk 2 t soy sauce 1/2" thick slices of a...

Hi all! What kind of 'pan' do you all use for smoking meatloaf? Thanks all.

I picked up a couple of pork loin peices... They go about 2.5lbs apeice. Following the directions as too how much to use from Himountain's buckboard Bacon Cure, would it be possible to make some Can. style bacon from them? And if so how long would you all think they ashould cure for?

How long should chickens be brined for smoking? I'd love to try a citris brine on a couple chickens (3-4 lbs's)... I'm just not sure how long to brine them for... Thanks

Heres the recipe: • Ground pork: 1 lb.? • Coarse salt: 1/2 tablespoon? • Rubbed sage: 1/2 teaspoon? • Rubbed summer savory: 1/3 teaspoon? • Ground nutmeg: 1/8 teaspoon? • Ground marjoram: 2/3 teaspoon? • Ground black pepper: 1/3 teaspoon It came out well, but did'nt seem to have enough...

Where does everybody get theirs? I've tried my local HD, but they did'nt have it... Trader Joe's Has Cowboy, but, after reading some reviews, I'm not sure I wanna use it. Thanks all!

It hit me the other day thaat I should'nt have to buy smoke wood. Seems to me that theres lots 'o' wood around. Got in touch with a freind of mine that owns an excavating company that does all the lot clearings. I now have a great supply of oak, hickory, apple, and maple. Yje best part is the...

Did my first baby back cook today. 4 racvks all about 2.5#'s each. Gott em in the cooker around 2:30pm. Used the MM and 2 chunks of cherry and 2 chunks of maple. Here they are ready to smoke it up... Ran at about 275 for the whoke cook. Checked em at about 5:30 and gave em a quick baste of...

I'm gonna do 4 racks (full) of bb ribs. My question(s) is; How long of a cook at 250? When do i (or should I0 foil? Use the mm? Baste (with apple juice) during the smoke or not? Thanks for all the help

My wife asked If I could do a citrus marinade for chicken for my next chicken cook. Anybody have any ideas? Thanks all...

Smoked up a 7.5 lb flat on sat... Things could'nt have gone better. The SMC was a breeze to use and thanks to all the great help here it came out good! Everybody that earen it has said it was the best they ever tasted! Took about 7.5 hrs at around 250f... My jacka$$ thermo set-up... Hey...

Wheres everybody get it??? All I can find is hickory and mesquite... Thanks

MY FIRST COOK!!! Fired up the SMC at about 8am. Used a 1/3 chimney of charcoal to get it going.Buy 9am it was stable and chuggin along at 240f. Put the brisket on and its cruising at about 240 now. Man, its hard not to look! I'll let you all know how things go as the day progresses... Big Tim