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This was my first attempt at beef ribs and they turned out great. The smoke went like this, the night before I prepared the ribs by removing the membrane and rubbed with Dizzy Pigs Swamp Venom. Wrapped the ribs up in plastic wrap and into the frig. I planned on a seven hour smoke so I started...

I have a 8.5 lb. butt on and is rubbed down with Dizzy Pigs " swamp venom" I put it on around 5:30 pm. Chicago time and should be done around 8:30 tomorrow morning. I'm using 4 chunks of maple, 1 chunk of cherry and a lite sprinkle of Jack Daniel's oak barrel chips. I will post when I pull it...

I have a 4lb. flat on tonight and it was pretrimed by Costco with very little if no fat cap on. I was a little disappointed when I opened it up. I have the smoker dialed in at 230* and has been on for an hour. I plan on pulling it at 11:00 tonight Chicago time with pictures to follow.

I got a seven pound butt on around 9:00 pm and should be done around 11:00am tomorrow. I used some Dizzy Dust Swamp Vemom for the rub. I should have some pics for tomorrows post. Everyone have a good night and sleep tight.

Smoked a venison roast and ribs. The roast was pulled after 3 hours and the ribs smoked for another hour. I used The Dizzy Pigs,Dizzy Dust for both. Internal temp of the roast was 160* Here is a picture of the final product. The ribs did get a final bath of Sweet Babyrays before I pulled them.

Tomorrow I will be smoking a 4.7 lb. turkey breast. It is flavor inhanced and thawing out now. Any suggestions for a rub? I will be using a small amount of apple for the smoke. I plan on cooking at a low temp since this bird weighs only 4.7 lb. Thanks in advance for any help. Of course I will...

This is my second try at britu and they get better every time, as usual the WSM held its temp steady and cooking ribs really slow and low. The first picture is the temp gauge before putting the sauce as well as the second only a picture of the ribs.

Here is my attempt at BRITU and they turned out great. I may have used a little to much honey. I also added the BBQ sauce when the ribs where on the grill, I like to warm the sauce before I eat. Pictures follow. The first is the Temp before I opened the top for the last time, the second is the...

Used smoker tonight as a grill to do a drunken chicken. Stablized the smoker at about 325* and 1.5 hours later some really good chicken. Used apple and cherry as my smoke wood. Kingsford charcoal and 30 coals on each side using indirect cooking...

I want to smoke a pork shoulder this weekend, any advice. Smoke the same way as a pork butt? What enternal temp. do I need and time/pound would be helpful. Thanks in advance for any tips.

What do you guys know about walnut wood in a smoker? I have found nothing about using this wood anywhere.

Has anyone thought of putting wheels on the legs of the smoker and possibly move it to another area to avoid the moving sun. The Big Green egg has wheels on the nest. It may seem a little dangerous to move a hot smoker, but with the right size wheels and a hard surface to move it on it could be...

My first attempt at a pork butt and 7.5 hours into the cook I notice the temp through the dome was way over 300*. I started to get nervous and made some adjustments to the vents. After that I realised the sun had changed through out the day and was blasting the dome. What to do, any advise?