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Hello fellow smokers. I'm smoking pork steaks tomorrow. ...looking for tips on taking them to the next level. I use butt rub with hickory. I keep the steaks on for about 4 hours trying to keep it between 180 and 200....found this best keeping the moisture. I'll finish them with Big Bob...

I've had great success making my ribs using butt rub and big bob Gibson red sauce on my 22 bullet but I'm ready to try something new. Does anyone have a suggestion for making sweet/candy ribs? Thanks in advance Ryan B

Did my first brisket low and slow with so so results. I will try HH method next time.

What kind of rub do you put on your brisket? And do your prefer cooking the whole packer or just the flat?

Been smoking for a little over a year now and thanks to the people on this forum it is now a passion. So here are a few of my cooks over the year.

This website/forum is the greatest place I've ever came across. Before finding this place I was your average Joe backyard griller. Now I've become a hit amongst my family and friends. You people on this board who take the time to share your knowledge and help the ones who ask for help are...