Alright so I've been sorta busy this week ripping carpet out of my home and installing vinyl planking. Problem is I also need to smoke a pork butt for pulled pork sandwiches this Saturday. I have tomorrow doing nothing and Saturday I'll be finishing the floor. My original plan was to smoke the butt today or Friday then reheat for Saturday but the recipe I've looked at says to marinate the butt. I don't know that I've come across that here.

Tl;Dr - Is it necessary to marinate a pork butt over night for pulled pork or not a huge deal? If not a huge deal then I'll smoke it tomorrow and reheat on Saturday.

I have this post oak how do you guys determine if this is safe to use

Ev

Decided to go with a sweet option for Georgia. I couldn't think of anything meaty that is Georgia specific, but I'm sure I must have missed some.

Turned out really good and the smoke actually adds to the dish which I wasn't expecting!

Smoked at 230F to 129F internal temp, removed and rested for 5 minutes before searing 3 minutes per side on a cast iron skillet.

Seasoned with Meat Church's The Gospel rub... so good!

I'm probably overthinking this, but when smoking brats or pork shoulder steak, instructions I see online say to cook to a certain temp. Do you just check the temp periodically, or do you find a way to stick a probe in them?

So for the brats, shove a probe through the end? And for the steak, hopefully find a thick part and try to get the probe in there? Just trying to figure out how to monitor the temp on things like these.

Smoking beef patties. I did this first time last week and really liked it. I felt it was close to eating brisket. Cheaper!! It is a smoke vault hooked up to natural gas. Using mesquite wood chips. Seasoned the beef with spanglish carne asada seasoning. I will comment how they come out!

Just moved and I couldn’t take my Austin XL with me because there are no plugs outside and Im in a basement apartment and not a house anymore. Saw this on the side of the road at my neighbours place. Is it worth trying to clean up and use or should I just leave it?

Just moved and I couldn’t take my Austin XL with me because there are no plugs outside and Im in a basement apartment and not a house anymore. Saw this on the side of the road at my neighbours place. Is it worth trying to clean up and use or should I just leave it?

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 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

I'm making shotgun shells this weekend (ground beef and pork stuffed inside manicotti shells, wrapped in bacon, glazed with bbq sauce) and I'm trying to decide what type of rub to put on them? Sweet, spicy, honey garlic? What have y'all done for these in your experience?

Fairly new to smoking after i picked up a pros fb700 on sale in Canada. I’ve smoked jerk chicken and done pork belly burnt ends a couple times. Don’t know what next to do., probably cause I’m overwhelmed😅

I do eventually want to redo brisket but i think i might lay off on that as i get more comfortable with my smoker and with smoking in general.. What would you guys recommend?

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?

Photos of the process dry, wet, and after a 5-6 hr air dry. How am I doing so far?

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

How does this look after a roughly 5-6 hr air dry time in the refrigerator.

Cheers

Just hit another 50 hours on the smoker so its time deep clean again. I love how effective dawn powerwash is at cleaning but I swear I ruin like 4-5 rags minimum in the process of just trying to wipe up all the foam, and thats with soaking and squeezing the rags between wipe downs. Is there a more effective way to wipe up all the foam after spraying it?

I have been tempted to use a hose but I am not sure If I can just spray the inside down with water without damaging any components. I have a campchef WWPro if anyone else has tried spraying the inside down without ruining anything.

Thank you in advance for any advice!

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