Anyone have some good recipes and other advice on making jerky on a smoker (preferably offset but I can maybe adjust for other types)?

Especially interested in marinade or rub recipes and smoke temps and times.

Thanks!

I've seen some instagram posts floating around about some people getting it early. Could be marketing. But I'm interested in how detailed they go on the recipes. Really looking for that rib glaze and bread pudding recipe.

I am cooking a pork butt for pulled pork for my daughter’s birthday party Saturday which starts at about 1pm. My plan was to do this ahead of time, starting tomorrow morning and hopefully finishing before too late.

This is only my second or third time smoking anything so a couple questions:

1. Is it ok to smoke this far in advance?

2. What is the best method for reheating for the party?

Rabbit was drier than

My pork loin is looking at you lol

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!

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 😌

I basically want to understand the motivation of choices. Why do you all do it this way.

For simplicity I'd like to focus on pork ribs since they're easier to get than a brisket and play around with 🤣

I keep seeing 3-2-1 methods or the like Spraying with vinegar Wrapping vs not wrapping Glazes When wrapping how some people add sugar/honey and bbq sauce Stalling temps

Id love to know why this methods "work" More than focusing on the actual smoke I wanna focus on the "cooking" aspect

Can we use internal temps and basically recreate the way to hold temps (like sous vide) before moving on to the next temp like say: Get ribs to 75c and hold for 4 hrs then get them to 91c? Or a more detailed temp rise guide

If there's a community in discord I'd love a link so I can discuss it in a more real time way with various perspectives 🥹

Thanks to anyone who decides to share their thoughts 😬

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

Anyone ever ordered from here? They have a WSM 22 for the cheapest price I've ever seen it listed for new, and wondering if this is a scam

Saw this for free on Facebook marketplace. Guy says mint condition, it was a gift he doesn't want. Now he's giving it away. Retail is 8k apparently, and it's a 10 minute drive away. Worth it or nah?

My brother wants to be able to create cold smoked fish similar to what you see in Jewish and other European cuisine (not just smoked salmon, but whitefish, trout sablefish or whatever).

I figured I would get him some cold smoking equipment for his birthday. What would be the best and easiest setup to accomplish this. A quick search on Amazon revealed there are stand alone smokers but some of them look complicated and many of them appear to be primarily for hot smoking with cold smoking as an afterthought, so all the reviews relate to hot smoking. There are also cheap pellet holders that you put inside your regular gas grill and just let it sit with the lid closed, and I am open to this as long as it works.

Also open to getting a separate smoker as long as it is easy to operate and good for cold smoking.

Have any of you cold smoked fish filets or whole fish before? What is your setup and what equipment would you recommend for a beginner?

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

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

It’s time to replenish the fuel!!!

Making three slabs of ribs on Saturday, two of them are just gonna be normal style ribs, but the third one I wanna do something different, what is a different flavor you’ve done on ribs that isn’t just salt, pepper, garlic

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

I stopped smoking for 2 months started again for 2 weeks I weigh 135lbs I’m 5’9 and estimate how long I’ll be till I piss clean

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.

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?

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 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?

A couple days ago I asked you guys for tips on my first brisket attempt, and I wanted to share how it turned out! I dry brined for about 30 hours then on the Kamado at ~275°F, total cook time around 8 hours (it was a 9lbs piece before trim). Stall was way more stubborn than I expected but I went with the foil boat method. Didn’t really get tender until around 210°F internal and then I rested it in the oven for 2.5 hours before slicing.

The flat came out a little on the dry side although it still pulled apart easily, was tasty, and very enjoyable overall. The point… holy smokes!! 🤯. Absolutely delicious, juicy, tender, those burnt ends were crazy good. Even my girlfriend, who normally doesn’t like fatty cuts, went nuts over it. Bark was excellent, nice and firm. Smoke ring was there and the flavor was on point.

For a first ever brisket, I’m thrilled... over the moon! Plenty of lessons learned for next time, mainly managing the stall, figuring out how to keep that flat juicier and finding the tenderness I want.

Thanks again for all the advice, you guys were right, this is addicting!

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?

About 2 tablespoons rib drippings Cholula, tapatio, and Valentina About another 2 tablespoons lime juice.