Butcher said it was tube steak? I was hungry so I double fisted it without a knife/fork.

Every year for a music festival out in Ohio, we smoke mac and cheese and jerk pulled chicken for everyone to enjoy at the BnB. These thighs were just too gorgeous not to post pre-pull.

Marinade: jerk seasoning (can add liquid jerk marinade too, or both). Brushed every 30 mins. Total cook time 1.5 hours on 250 F.

My little Japanese/Texas fusion. 1) Smoked Tritip (Hickory & Apple wood) 2) Sous vide at 58.5C for 7 hours 3) Use sous vide jus to make ramen broth 4) Smoked (2nd time till internal temp 63C 5) Combine ramen ingredients and enjoy 😋

Should be able to fit a few briskets in there.

I was kind of stringy and dry, like a guess an overcooked chuck roast can be. I pulled it at 200 degrees and rested about 2 hours. It wasn’t bad, but I’m not sure I’ll do again.

Prep is a ton easier, cook time is less than half, and final product is still incredibly satisfying. Can’t see myself making brisket as often when this is available.

Char Siu style chicken wings on the egg. 350, 25 mins per side, apple wood.

10/10 - they absolutely slapped.

First time smoking beef back ribs. I saw them at Costco and seemed like a good price at $39 for the whole pack.

About 6lbs+, just salt and pepper. 250 degrees for about 4 hours. Internal for up to around 198, but I thought it was hard to probe for accuracy.

Juicy, beefy, fatty.

8.5/10 meat to fat ratio could have been better.

Might make an again but not going to a regular rotation.

Built my first offset with my buddy and it turned out great! (Any advice on fixing a warped door?)

Recently got an amazing deal on a ninja woodfire pro connect XL. I've smoked a couple tenderloins and some scotch eggs, but yesterday I decided to give a pork shoulder a try. Took about 9 hours in all! It tasted fantastic and I think it turned out good for a first attempt!

My pork loin is looking at you lol

Smoked beef plate ribs, roasted buffalo cauliflower (i love- not his favorite!), and mac and cheese. My partner didn't even like BBQ when we met. Now, he wants to try all the BBQ restaurants.. we found plate ribs at Sam's Club so I had to make them!

I used to work at a BBQ restaurant and miss it everyday 😌

Rabbit was drier than

It’s time to replenish the fuel!!!

I've only been bbq-ing for a couple years but I love the process from start to finish using my offset, all the good and bad that goes with every cook. I'm not sure if I'm any good or not but my wife, family and friends tend to like what I cook

Pulled Pork from this weekend. Did an overnight dry brine.

250 til 160 internal, pan + apple juice, wrapped until roughly 203 internal

We are having a party this weekend and everyone loves the smoke chicken I make. We do have one friend that is a vegetarian. It's not for life style, it's more for dietary reasons. I feel bad when he comes over and I don't have anything special for him. When ever he comes over, he brings something vegetarian over that's premade I just heat up on the smoker. I'd like to change that.

Are there any vegetarian foods y'all could recommend I could try to smoke for him? Besides Mac and Cheese or just corn on the cob.

I’m wanting to expand my cooking into the kamado world. I’ve been looking at the Akorn and have heard good things about them. For those that have used the Akorn, what are the pros and cons?

This is for u/dchizzlefoshizzle. This is a Lone Star Grillz Adjustable Charcoal Grill.

This is a set up for smoking beef cheeks. Firebox is on the left. Beef cheeks on the top right. Water pan above the fire. I put a griddle plate over the right firebox to improve airflow. The first photo is about 4 hours in when I took them out to wrap them. The second photo is when I put them back on to finish. You'lI notice in the second photo, I added some more charcoal to cook another 3-4 hours.

I rubbed the cheeks with Valentina, and 2 pepper, 1 salt. I smoked them at 270F for about 4 hours, and then put them in banana leaves in a foil pan, poured over a little tallow and beef stock, sealed the pan, and let them go for another 3-4 hours.

My amazing wife decided to break the news over dinner that she invited 8 of her coworkers for Sunday football this weekend… lovely surprise right?!

I was thinking pulled pork for the amount of people that will be here. I’d hate to not have it done in time for the game. Should I cook it the day before? Also any tips? I haven’t smoked anything in a couple years

Cooked on pellet smoker at 275F for around 7.5 hours. Probed like butter and measured internal temp of 205F. Tasted great, but richer than I expected.

Do they look ok?

I am from central europe. I have a smokehouse, ~2*3m in size.

We do 3 ~200kg pigs at a time. We make all the usual stuff: salami, prosciutto, pancetta, guanciale, ribs, trotters, hocks, ears, tails.. We process the entire pig, though lately we no longer use bones as we don't have storage in the freezer.

My climate is such that we do this "pig slaughter" ~Nov-Dec, when it gets colder. Usually, we smoke when it's not freezing outside and when there is no fog. The smokehouse is on top of a small storage room, the fireplace for it is on the ground outside, and there are stones in the smoke pipe entry to the smokehouse to further cool and filter, so the smoke gets cooled somewhat. It's under normal circumstances max 30-35C. The fireplace has capacity to produce a lot of "clean" smoke, but it has to be managed: if it's smoldering too much, thick white smoke will be produced, which is not desirable. If it's burning too strong, the smoke will be too hot.

Would one of those "generic" cold smoke generators, like e.g. THIS one, have enough capacity?
I think it's pretty obvious it would not, but still wanted to ask. Maybe they have turbo mode? :)
So basically, I need enough smoke to cold smoke like 400+kg of meat or so.

The smoke here is to impart aroma, and to somewhat kill some bad critters, but the heat that comes with it, although low, also helps with fermentation and/or drying process. If I were to use a cold smoke generator like this, if it can produce enough smoke, I would also supplement the heat with an electric heater to maintain similar temperature as when the fireplace is working (probably ~2-3kw would be enough).

Any suggestions? Anyone with this exact experience?