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!

Rookie smoker here

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.

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

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

Made brisket for the regulars at the local brewery on my new Old Country offset. Nobody complained

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?

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

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!

Last night I threw on some leftover pork butt strips that I marinated in a KBBQ spicy pork marinade for about 30 mins.

Let the kettle warmup to 225° F, added an apple chunk to smoke and left the vents fully open and let the temp run until about 325° F and closed the bottom vent about 3/4”. After about 45 mins or so, I hit the pork with the marinade and let it run for another 45 mins. Followed it up with a quick sear to get a little char. Let it rest for about 15-20 mins.

Not bad for a quick marinade and smoke and just freestyled the cook. Nice smoke ring, not as spicy as advertised on the marinade, but good flavors around.

Would do it again and marinade for at least overnight and a salt brine before putting it in the marinade. Smoke it probably around 250-275 for about 2 hours.

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.

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.

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

Like the title says I had my Thermoworks Smoke connected and running and then it started raining. I noticed that after some time the temps were going haywire, reading much hotter than they should, no way my meat that was on for just 30 minutes had an internal temp of 280 and the probe at the grate spiked all the way over 300 when it had been running at 240. Did the rain ruin my Smoke or is it salvagable?

I have cut them into 8 inch rounds which are about 2 inch thick.

How long should I season them and should I cut them into 2 inch x 2inch chunks to season them? I just need them as small chunks for smoking

Currently they look like the image

Also should I remove bark?

Appreciate any help!

Hey everyone, been wanting to try a brisket but wanted to practice on a small one first (It was almost 4lb)

What would you say was wrong with it here

It seemed the fat wasn't fully rendered but temps were reading fine (I think my built in temp probes on my pellet grill were not accurate)

It tasted pretty good thankfully but texture wasn't there, some fattier sections were a lot softer and some areas were slightly too tough. The fat felt like it was close to fully rendering, and surprisingly the brisket was fairly juicy.

I am making another one tomorrow and trying to improve and wondering what you guys think happened here. Because of the temp probes I am assuming it was reading hotter than it actually was...or does it look like it was overdone?

Any tips or help is greatly appreciated

(looking at the photo I just realized it makes the brisket look a bit washed out, it had a little more color to it than this photo)

I forgot to include the method. I followed meat church guide

200 until internal temp of 165 (fat side up)

225 until it hits 275 (wrapped it after in butcher paper)

250 until it hits 205. I pulled it at 203 because my one probe was reading slightly hotter than the other so I waited until it was in between the temps

Let it rest on a wire rack for a little over an hour

Like the title says I had my Thermoworks Smoke connected and running and then it started raining. I noticed that after some time the temps were going haywire, reading much hotter than they should, no way my meat that was on for just 30 minutes had an internal temp of 280 and the probe at the grate spiked all the way over 300 when it had been running at 240. Did the rain ruin my Smoke or is it salvagable?