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The hot dogs at the Joe are definitely not Kosher.

Yeah…if you don’t wanna spritz, wrap it up with some beef stock or red wine.

I find Certified Angus to be a good value. Prime is great, but I don’t have issues with choice.

A long rest (at least an hour) has been impactful for me when cooking big hunks of meat (chuck roasts, brisket, or pork shoulder). If it’s dry, I’d start with spritzing every hour or so. An aluminum...

I’ve never used one, but I’m interested. Hassle free smoking sounds good.

I’ve seen some guys cook REAL low for the first 2-3 hours (like 185) and then kick it up. I assume that’s to increase the...

I can tell you about my mistakes!

Make sure the egg is Rick solid on the temps for 30 minutes to an hour before you add the turkey. Watch it real close after you add the turkey and make sure it...

Prime and Certified Angus Beef (CAB) have worked well for me.

A good trim is key to my enjoyment of a brisket. I hate it while I'm trimming, but glad once it's done.

Glad it turned out well. I think I’ll inject my next hot and fast brisket.

Be sure to give us a report on how it turned out. Got the egg up to about 650 this afternoon for some steaks. I was a little scared to go much over that given how cold it was. I even let it get hot...

Did you wrap it?

There are a ton of great off-sets right now. Lonestar Grillz in TX are supposed to be great. I’m half-heartedly saving up a Shirley Fabrication reverse flow right now. About a two-year wait!

Yeah. I had air flow trouble for a while, but the kick ash basket really helped with that. I always love the food on the BGE, just not as much smoke as I get out of my pit barrel cooker.

Can’t...

I think you can go as high as 350 (grate temp) on the BGE. Any tips to getting good smoke flavor on the BGE?

Once you go hot and fast, you’ll never go back. Some folks inject, but I never have. Cook it just like you normally would, just hotter. I don’t wrap until I hit 160 in the flat. Wrap in butcher paper...

Brookshires here in Shreveport has baby back ribs for $1.77/pound. I think that may be what's on our menu.

I assume this is already built, but I’ve looked at Big Poppa Ugly Drum Smoker kits. It’s everything you need to turn a food grade or unlined 55-gallon drum into a quality smoker. I think the kit is...

Good stuff!

Wow! How long does that take?

Buy your meat from Maxwell's...biggest determiner of whether or not my smoking turns out well.

Secondly, plan for a lot more cook time than you think you'll need. My first pork butt took about 3...

Meal got moved up on me and made smoking difficult. Decided to blast it at 500 in the oven for 30 minutes. After that, I cover the white meat with aluminum foil and back the temp off to 350. ...

I'm thinking of smoking our turkey this year. I typically blast the thing at 550 in the oven for 30 minutes, then back it off to 350. If I smoke it, is there any benefit to starting it in the oven...

A brine doesn't do much for smoked meat, but rarely cook pork or turkey without a brine unless I'm smoking it.

Brine? Yep.