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I have a 9 racks of st louies that are still partally frozen. Any thoughts on throwing them on the smoker, wait 30 minutes and then rub and finish?

It has been a long time since my last post. Yesterday I found a waygu chuck roast at Bristol Farms for about $30. I have decided to rub it and smoke it like I would do a normal chuck and see what happens. I will be using a Traeger BBQ 70. I will get the grill to 400 plus, drop in the roast and...

I been working soooo hard and have had no time to q. please post a few pics so I can at least look at some good q!

I bought a new probe on the board, I am smoking Rib eyes for dinner tonight, and tommorow I am cooking for around 80 people. I can't think of a better way to turn 46,can you?

A very good friend (more like my brother) has kidney problems. He had a transplant that worked for about 8 years but it has failed and he is back on dialysis. He has to restrict salt intake, Potassium, Phosphate, and things I am still learning about. I do know meat is on his good list so I would...

What about smoking ribs at say 180*-200*? How much longer are we talking? What about other meats (briskets, pork butts, et.)? What about chicken parts (thighs, legs, 1/4 chicken)? I somtimes get confused about the 140* min temp. Does this mean just the surface of the meat has to get above 140*...

For those intrested, The WSM vs. Treager battles continues tommorow!! Will be a spares battle. I was going to have a BBs battle but all the BBs I bought at smart and final were bad, smelled like sulfer. Took those back and got a boneless chuck roll that is currently on the Treager. Will post...

One of the best parts of my job (cash register repair) is I get to meet alot of people. I met a real nice guy named Bo who is a local Traeger dealer in San Diego. We got to talking about Q and he was nice enough to let me have a Traeger model 60 and a 40 lb bag of Hickory pellets to use for the...

I know there is somewhere a how to to post photos. Please direct me there. Thank you.

I marinated 20 lbs of chicken last night, I am using 3 different marinades. I am using Yoshida's gourmet sauce, an Italian marinade and a spicy garlic bbq sauce. I will be using a dry pan and some Real Flavor lump charcoal I found at Wal-Mart. Will post results. Good luck to all today...

I was called upon by friends and family to make some hams and a turkey for easter picnic tommorow. My thinking was do the turkey high temp and the hams at low. I tried MM with some cowboy lump dry pan. Worked great! Used a little apple pellets with turkey (have yet to find apple chunks in SD). A...

I just bought a 6 lb ribeye roast, on sale at vons for 3.77 a lb (bone in). Any suggestions? I would normally roast, think it will smoke well? I like mine medium rare to medium normally.

Today I got home from work and decided to smoke some whole chicken legs at high temp. Set up WSM with foiled dry pan. Decided to use lump for the first time in the WSM. I have a bag of Cowboy brand lump. I fired up 1 chimney full, put that in WSM and put a chimney full more on top. I noticed...

Most people on this site use chunks of wood. I currently am using some JD Oak wood chips. I pack about a handfull into a foil pouch (dry), seal the ends, poke a hole in top and place on coals. So far I am happy with the results. Would I get better results with chunks?

I put a spray bottle of fresly opened apple juice in the refridge. How long is good, 1 week, 2 week, 3 week?

Just started some coals for MM. I will be smokin 1 4lb 7 blade and at least 2 corned beef. I rubbed the 7 blade with Taco seasoning last night, I plan to pull it and make burritos/soft tacos/enchiladas or something like that with the meat. One corned beef is covered in pepper to slice as...

Corned beef is 77 cents a pound (point cut) at Vons in my area. Is it good for Q? I'm afraid it might be too salty. If it is good for Q, do I treat it as a normal piece of brisket? How long in smoker?

I wanted to smoke some 7 blade this weekend, but I have had a sudden call for some spareribs. I am wondering about doing them with the skirt meat on? I love to relax on my smokin day, don't want to spend excess time preppin that could be spent sippin (A little Bookers seems to enhance the...

My wife found some 7 blade on sale in San Diego at $1.29 a pound. I am thinkin some smokin this weekend! Slow and low or dry pan? What internal temp should I go for? Is 7 blade even a good choice for Q? Have not bought them yet, most likely gona be around 4-6 lbs, will smoke 2 at a time.

I decided to do the meatloaf today. I also decided to also smoke 2 london broil and some chicken legs and thighs. I felt that since I was going to do a dry pan smoke today, WSM will be around 350, all these things should do well. Started with the meatloaf, did 2 2 1/2 lb, one on each rack...