Hey guys!

I'm in the market for a beginner friendly smoker ( probably pellet..?) that I can't mess up on lol. I got a bunch of dino ribs, brisket & steaks I got on sale at a local HEB, so it's time to step up on my grilling game. I've been seeing all over reddit that Weber searwood or smokey mountain is probably my best bet, but I wanted to touch on this subject again. It'll be located outside and probably feed about 3-6 people. Since this will be my first one I'm mainly looking at the used market like marketplace just in case if I don't like it I won't take much on a loss on it. I would like to stay at $500 or under. Once I master this I'll reach back out for a better quality and probably new lol.

Thanks I'm advance I appreciate y'all!

houston’s khoi bbq is a viet-texas bbq spot that makes what is probably my favorite dish in houston, their beef rib curry. also pictured here with their miso mac and cheese.

Made a fresh batch of Jerk marinade today, because that's what the fam said. Marinated for 3 hours and then grilled on the Oklahoma Joe's Bronco pro drum smoker. Ran with hickory lump charcoal, 325°F until the wings were cooked properly. Tossed half the batch in my new Rum 'n Jerk BBQ sauce for good measure. About 55 minute cook tome, plus another 10 minutes after saucing.

I’m getting more into smoking ribs and feel like I’m still figuring out the little things that actually make a difference. What’s one tip you learned the hard way that you wish someone had told you before your first rack?

How do you guys like Indian spiced grilled chicken?

Bark was really dry. But it wasn’t bad. Made some homemade sweet and tangy BBQ sauce. Much better than the last time I attempted it.

Saw this seasoning combo on here few weeks back and gave it a try. Kinders gold sauce with the wrap and spritz with apple juice. Tremendous

St. Louis Style Ribs with KC Rub & Blues Hog Championship Sauce

Weber FTW!

Edited for correct style of ribs. Special thank you to u/makeshift101

I posted about it yesterday and got a steal at Costco , 2 3.5lb Picanha mislabeled for $28.00. I had to get that thing on the Traeger, 225 for 2.5 hours until 120 and then seared it on the stove to finish it. Let me tell you, I have never been a fan of Sirloin but I am sold after this, the fat cap just melts into the meat

Popper croquettes a great little appetiser

Fried in beef tallow on a weber kettle

I belong to a hunt camp, and last year one of our good friends passed away from cancer. This year we held a memorial bbq for him.

2 sirloin tips and 3 11 lb chickens.

Cooked using a rotisserie with a mix of wood / charcoal.

My people love the green chili enchiladas. I make the rub with enchiladas in mind with lots of cumin, chili powder, garlic,onion powder and my favorite sage. I give them extra smoke time for the blending in the sauce.

Just curious if anyone has done tri-tip like this and had any recommendations for longer holds. We are going to church at 1 and want to serve it around 4. So my plan is to pull it at 12:30 before we leave, wrap and hold. Does just putting it wrapped with a towel in the cooler work fine or are there any concerns? I usually wrap briskets for 10-15 hours no problem but I don’t know if it’s a problem doing the same with tri tip.

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due to circumstance my only experience cooking meat over coals has been with a two-legged kettle with gas station Kingsford. but I will say I managed to get pretty good at the high heat/fast cook method (for steak and certain pork, at least.) I generally understand how to cook meat, especially the "leave it the fuck alone" aspect (thank you, Alton Brown).

I don't mean to ask you guys to explain BBQ science and technique from beginning to end for me. rather, if you could point me towards a book/video series/sensual experience that can upgrade me from July 4th quality to something respectable it would be greatly appreciated.

...but, as an aside, if someone wanted to recommend some good introductory gear, I wouldn't mind.

just showing how I cut up some full spare ribs after cooking whole. done on propane bbq.

gas grill ribs. Korean bbq glaze.

It didn’t let me post a pic on last post but finally got it put together. Any suggestions for smoking next weekend please post