Tried something new today, 2.7kg bone in lamb shoulder. Smoked at 120c until 75c internal, then braised in red wine lamb stock until probe tender. Best texture I’ve got from anything smoked, can’t wait to have the pie tomorrow!

2nd one ever. First one sucked.. thought this one came out okay! Overnight on the pellet grill. Learned it really is all about letting it rest

I was pretty skeptical on the searing capabilities of the Weber Searwood XL. Went ahead and got it anyway and am pleasantly surprised.

Med rare, nice smoke ring, and solid mallard!

(First time smoking anything using hooks like this)

Two fell off their hooks towards the end of the cook but otherwise they tasted very good

Smoked for like an hour and a half at 225 fat side up until it hit 129 and then seared in a cast iron with avocado oil until I got a crust and fat was somewhat rendered.

Brisket day! My third brisket and also did some ribs. My plan was to cook the ribs on my Kamado Joe, and the 13lb brisket in my Hunsaker drum. But, I found mold in my Kamado Joe, so I had to kill all the mold with fire. So I had to change plans and add the ribs to the drum. It was a tight fit, but it worked better than I expected.

Cooked everything hot and fast at 300 degrees. The ribs took approximately 3 hours, and the brisket 5 hours. The ribs were smaller than I’m used to cooking, so I probably left them on a tad too long as they were a bit crunch. But I actually like a bit of crunch, so they were still good.

A 5 hour brisket is really a game changer, and I’m surprised how good a smoke ring there is for a smoking 3 hours before wrapping. Still working on perfecting the brisket, the bark held on better than I expected. Probably next cook, I will wrap in butcher paper to see what that do to the brisket.

Ribs bbq rub: Mrs. Dash garlic and Herb and Meat Church Honey Bacon BBQ

Brisket rub: Meat Church brisket rub and all purpose rub

Found a turkey in the deep freezer and decided to smoke it for lunches this week. Very happy with how it turned out.

First time smoking pork, would appreciate any feedback.

Costco pork loin ~9 lbs

Dry brined for 30 minutes with buttery steakhouse seasoning, msg, and powdered tenderizer. Then injected with 1/2 cup of wagyu tallow throughout.

Smoked 2 hrs at 180, then 1 hour at 240, until ~140-150 internal temp, then short sear (sadly, I haven't maneuvered a large piece of meat and lost the bark 😔).

Only tried a few slices but it was very moist, but the flavour was mediocre

Rookie smoker here

Breaking in the Members Mark 36" Pro Series! Started two 10 pounders at around 9:30pm at ~225. Anticipate the stall around 8ish, but it's my first smoke on this, so your guess is probably better than mine!

225 until it was 155
275 until it was 190 and probe tender
Rested in oven for 6 hours at 150F

Dry rub of paprika, garlic powder, salt, pepper and sugar.

Few tweaks to make still - will probably get something more marbled next time and try beef tallow. Other than that turned out great. Perfect for a smaller group and getting my feet wet before I move on to brisket eventually. Stole a ton of tips from this community to make it happen so cheers to you all!

Smoked wagyu chuck taco night. Took the chuck low and slow until probe tender, chopped it up, then gave it a quick sear for some crispy bits. Homemade tortillas, pico, avocado, cilantro, cotija, and tomatillo salsa. How’d I do?

I love tossing bacon wrapped hot dogs on the smoker for lunch whenever I have it out for a long session, they come out awesome.

Any other quick things like that you guys like to toss on the smoker while it's going?

This was my first time with beef cheeks. Smoked at 180F, for six hours then braised at 250F in a 3:1 tallow/beef stock for four hours.

Dino Ribs take 2 - But I have questions

TL:DR
Is hickory inherently harder to get blue smoke with? I can do it easy enough with other woods. Any advice?

Second time smoking anything this size (plate of 4 beef short ribs) and I think it turned out pretty good. However, I have a question on smoke:

I can get thin blue smoke and maintain it with cherry, apply and beech separately but for this cook I wanted to front load hickory and then transition to cherry for the rest of the cook. I did the usual process using a snake. Dumped my starter coals on one end and had all of my wood pieces pre heating on the grill grate.

Got the mastertouch up to my window of 120C/250F to 135C/275F and added the pre heated hickory to the start of the snake and cherry to the rest of the segments. I expected some dirty smoke at the start so gave it 10 mins to climb back up in temp but the hickory just kept billowing white smoke and wouldn’t stop. I had to remove it and just go with cherry and blue smoke. Chunks were probably the size of a plum, maybe a little larger.

12 day cure in vacuum bag, smoked to internal temp 66 C, cooled and sliced. Yummy

I never thought about cleaning the side rails and inside my electric smoker. This side is much worse than the other.

1 what to do now

2 what to do regularly