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Good tip, I was thinking reheat whatever we want to eat at lunch in the oven. At like 225.

Smoking our turkey next week. Gonna have to cook it Wednesday. Should I carve it after it rests, or carve it on Thursday after rewarming in the oven?

I completely agree. However, Walmart was delicious!

Seems like it’s not gonna take too long. 1:45 in and we are already at 149 internal temp.

Going to smoke some chickens tomorrow. Last time, I smoked 1 at 225 for abut 4 hours. Came out pretty moist. Anyone have an idea as to whether I should cook 2 at a hotter temp or longer?

Salty, the meat prep is sorely underrated. A so-so cut of meat can be made gourmet with the right prep.

I love my BGE. Have the plate setter, cast iron grate, electric fire starter, and the large table. Love smoking ribs or chicken. Steaks come out perfect. Make sure to clean the ashes out often so the...

Got my rib rack, got my apple wood chunks. Anxious to see how the St. Louis style ribs come out this weekend.

I am going to try some wood the next time I smoke as well. Ribs, chicken and a pork butt or shoulder. Not sure if I should use pecan, apple, hickory, or mesquite. BGE does a great job as a smoker....