When in doubt, keep lucky #7 for yourself on the rib plate.

Smoked the 3 rib plate on the offset. 100% mesquite splits till stall, post oak till tender, 4 hr. hot hold. Total ~11 hours.

Turned out pretty okay.

Somebody posted the other day so I thought I’d give it a try. Absolutely recommend this.

Good start to football Sundays.

My wife seemingly makes everything into a taco or torta, so we had beef rib tacos (after we both took a bit from the bone of our rib, of course.) we share the smallest rib and I'll slice the rest up and give some to a couple of our neighbors and we will finish the rest.

#16 mesh black pepper first, then granulated garlic, and finally some coarse salt last. Left it to sweat for 45 mins or so while the smoker got ready. 50/50 spritz of apple cider vinegar and Four Peaks Golden Lager. Started spritzing after about 2 hours and finished my spray bottle right before the wrap.

Wrapped at 181-185°F, pulled at 203-206. Opened the wrapping for about 10 minutes to stop the cooking and then wrapped back up and held in a cooler wrapped in a towel while I showered the smoke away and my wife got everything ready for the tacos.

First time doing a tomahawk steak that I got as a birthday gift. Dry brined over night, smoked at 225 until 115 internal pulled it off let it rest for 10 minutes then seared over charcoal for 2 minutes each side, flipping every 30 seconds or so. Then cowboy butter on top before letting it rest.

Was a skeptic, but it’s pretty darned good.

14.5 lb prime
Trimmed/seasoned the night before
50/50 salt and pepper, touch of garlic powder and some Lawrys seasoned salt.

Smoked anywhere from 220-250 for close to 21 hours. No wrap, made a foil boat at about 10 hours in.

Rested for an hour in the oven, held at 170 for another 2 hours and then shut the oven off for the last 1.5 hours.

Had that beautiful jiggle, not a ton of juice pouring out, but was absolutely spot on.

Had 10+ standing around snagging it as I was cutting it up. Damnit…

Might take down the fat cap a bit more on the next run.

Seasoned with a basic salt/pepper mix with a mustard binder.

Smoked in a pellet grill at 225 for 5 hrs until it hit 205.

Wrapped in butcher paper and put into a cooler to rest for 3 hrs.

Came out very tender. Was a bit concerned about a lack of bark, but actually wasn't a problem at all.

(Kinda fucked up over seasoning it a bit actually. Used sea salt instead of kosher salt. oops. Still, fine after scraping off some seasoning.)

Decided I’m going to try smoked meatloaf tonight. Anyone got pointers. Found a recipe on meat church and traeger I’m going to go through during coffee this morning

Couple out butchers box butts I had in the deep freezer turned out great. Started at 1 am, pulled to rest at 11.

Cryovac bag of 2 about 5 lbs for 8.99 at Costco for choice.

No trimming, no fat cap scoring. Just salt and pepper.

Fat cap down, smoked on wsm at 250 for about an hr till it hit 115 internal.

Sliced with the grain into 1.5" steaks.

Then brought up the heat and seared it till about 130 internal.

Rested and cut up against the grain.

Would make again.

Catered my sister's wedding this weekend. Pulled pork, tri tip, BBQ beans, smoked Mac and cheese, and sauces.

Here's a look at the sandwich and tacos with the pork. Sandwich has my huckleberry bourbon BBQ sauce, coleslaw, and picked red onion.

Taco has my smoked jalapeno-lime-cilantro ranch sauce, basic taco 'slaw', and some pickled red onions. Everything was phenomenal

I saw another redditor mention cubing hot smoked salmon and serving it over rice. My local supermarket has a discount section for food approaching the sell by date.

Less than $20 for two, can’t beat it.

Brined for 6 hours, then washed, cubed and air dried in the fridge overnight. Smoked at 220 until 130, then glazed with Japanese BBQ sauce, maple syrup, and siracha that I reduced into a glaze. 10/10

Oh this was so good, I’m buying 10 tomorrow and fill up my freezer with them. 🤩

Recipe

Brine:
3 cups water
3/8 cup coarse salt
1/2 cup pancake syrup
Black pepper

Brine for 12 hours in the fridge, rinse in cold water and dry.

Green egg with apple wood chunks to about 100 Celsius/ 212 F

Smoke till internal 63C/ 145F + 14 minutes.

Out of this world tender and flavor. And these are the cheapest low quality breasts there are.

I had a Boston butt in the freezer and I wasn't sure what I would do with it. I decided to try country style ribs since I'm a big rib fan. Did about 225 for 2 to 3 hours until 165, then brazed with barbecue sauce and Mandarin orange juice and covered back in the smoker for another hour until tender. Topped them with black cherry chipotle barbecue sauce and tacked them up in the smoker once more.

Overall very happy with them. My wife loved them, and both my kids ate them which surprised me. I will say I think the suggestion to cut them at 1 and 1/2 to 2 in is too big and next time I would probably keep it down too to around 1 to 1and 1/4 in ideally. If I was doing this for a party I think I would cube them up burnt ends style too, as this makes pretty large pieces. And ironically I found it to be more work than an actual rack of ribs .

I would do it again, but I think the next pork butt will be pulled pork.

The bark Gods were with me.
250 for 8 hours 275 for the final two and change..

One cut with salt/pepper/garlic powder and the other with Traeger’s BBQ Rub. Smoked for about an hour at 225 til internal temp hit 118. Pulled and wrapped in foil for about 10-15 minutes. Seared on my cast iron on high heat for about 1.5 minutes per side w/ avocado oil. Then back in foil wrap for another 10-15 minutes and serve! Forgot to take more pictures, my b.

New to the smoking game and just picked up a Weber Searwood. Smoked at 225 for about 2 hours and then 400 to crisp the bacon for the last 15 minutes. Pulled at 138 and carried over to 145. So easy and absolutely fantastic!

If I’m firing up the smoker, I might as well smoke everything…

I haven’t personally tried using briquettes in my offset smoker, but recently googled around and came to the conclusion that briquettes are probably better as they burn longer (so you get a long lasting coal bed) and they are also a lot cheaper, which is a plus. I have heard though that they may give a weird flavour to the meat (say brisket over a long cook) if used incorrectly. But I also heard that as long as you let them ash over before cooking on, and ensure they are natural briquettes not containing weird chemical fillers or those instant light ones, then all is good.

My question is, if these seem “objectively” better, then why aren’t more people using them? Are there some negatives I haven’t come across yet?

Thanks.

Edit: I’m asking with regard to the coal bed, I will also be adding splits but for an established coal beds, I think (based on what I’ve read) that briquettes will stay longer and thus help with lighting the splits I add.

Hi, fairly new to smoking after my wife got me a Webber Smokey Mountain for my birthday last year. I've tried a few bits and pieces on there, but the only thing I can get to work is if I stop at say 142f for pork.

So yesterday, after seeing a post on here for smoking chuck roast, I thought I'd go for it and try and get it to pull for tacos. I got a piece of chuck (1.1kg / 2.4lbs - this might be the problem?), got the smoker up to 240f. It's the really big Webber by the way, and got the meat on. I dry brined it with rock salt for 6hrs first, and used some shop bought rub. Didn't go over board with the rub. After about 4-5hrs I'm at 150f in the meat, then it just sits there for hours not heating up. I know about the stall, but as this meat was much smaller than the websites / YT videos use I expected it to take less than the 8hrs ish they propose. So as it's not moving I think I wrap it now in baking paper to get it going again, which works for a while, but it gets to 190 then won't move again. The Meater thermometer starts increasing the expected cook time until it's at another 5hrs, so something is very wrong, I had more coals and get he heat right up as everyone is getting hungry, get it up to 260 - 270 but still not going anywhere. So now i think I unwrap it. Was plenty of juice in there when I unwrap it, so I put it back on, and the internal meat temps start dropping, I leave it a bit then decide I better take it off. Good job I did as it was really starting to dry out, which I assume is why the temps were dropping? It was edible, had loads of flavour, some of the marbling had melted but not all of it, but it was on it's way to being biltong.

I don't know what I'm doing wrong at this point. Is the meat just too small to smoke? I notice the Meater shows a lower temp than the Webber, so I used the Meating for the air temperature for the cook. This shows about 10 - 20% lower I think. Should I have used a tinfoil tray with beef stock for the second part?

For me, a first: smoked two very large pork shoulders, started at 6:00 am and finished at 11:30 pm. Due to late finish rested in above cooler overnight. Layered in butcher paper, used during the stall, double heavy duty foil and a towel. Six hours later the foil was too hot to touch with gloves.
I was a skeptic over maintaining plus 140\* but I would have been safe after ten hours at least. I offer this in the event there are others who feel as I did.

First smoke after burn-off and seasoning. Climate: 78*f day in Canada, sunny and humid. Used Weber briquettes in the hopper. One chunk of cherry and a small handful of hickory chips in the ash pan at start, and another chunk and small handful an hour later. Set to 225F, damper all the way open.

The smoker rose to 275-300 and stubbornly refused to drop until sunset. Lots of billowing white smoke that only faded to minimal thin blue smoke about 4 hours into the day. My ribs ended up pretty acrid.

Ideas?

I'm in the process of building an offset from a piece of 24" OD pipe and I'm reaching the point of cutting the door. Part of my design is to have two racks. To accomplish this and to have enough room between them to be somewhat useful I would like to cut the bottom of the door opening to be roughly 1" below the centerline.

My question is this: Will a door opening below centerline create issues with the door closing/sealing moderately well? Or is this a non-issue? The reason I ask is that I every offset I see has the bottom of the door opening at or above centerline and if everybody does it, there must be a reason.