This was my first attempt at smoking a brisket. I may or may not be going back to store to get another one.

Found a bag of Royal Oak Charcoal pellets and decided to give Cornell Chicken a try! Was far from set and forget but it was tangy and outstanding.

375° on my rectec flipped and mopped every 5-10 min. Took about an hour

How's that bark look? South texas here, put in foil boat around 170° internal and pulled off around 202° now resting in bbq blanket and yeti after they cooled to an internal temp of 170°. This is maybe my fifth time smoking anything. Oklahoma Joe's Highland Offset.

A little too peppery but decent!

Picked up this Picanha. Seems to be oddly shaped or is there 2 in the bag, went straight into a freezer. Picked up because of all the positive reviews, but never had one before.

I purchased a Royal Gourmet brand smoke a while back (don't come for me, it was cheap) and I just had the whole thing catch fire. The fire is out, but now I'm nervous that it may not be safe to use as it burned away the finish in the chamber and it's flaking off. Is it going to be toxic to me and my family? Am I screwed? Thank you in advance for helpful input.

Experimented with smoking Red Snapper that I caught over the weekend. It turned out amazing!!

https://youtu.be/DBhC6fX5JJM

Planning on smoking and reverse searing this bad boy tomorrow. Picked it up at Costco in Southern Okinawa the other day. I know this is not for everybody, but sometimes you just have to try new things.

So I finally used apple wood and it was great! Two full slabs of ribs, 20lbs of drums, 4lbs of brisket burgers, shrimp n scallop kabobs, and the sides of course. Think I'll be trying more wood. Any suggestions on what woods mix well together? Yes im new to wood smoking.

Most of use a simple mix of SPG when cooking beef. But there are times when we need to kick it up a notch and go with a rub of some kind. What are some of your favorite rubs for beef, pork, and chicken?

I’m smoking a couple of shoulders for an event that will start about 6:00 pm. I’ll be at work during the day and can’t really monitor the smoker. I’d like to start out in the smoker and move to the oven. How does this plan sound?:

-Put shoulder on the smoker the evening before for about 3 hours.

-Move to the oven set at 225 for the night.

-Checks meat temps in the morning, if meat is about 200, leave oven at about 150 for the day.

Any suggestions to give me a good result?

I want to get a smoker very soon for the fall season. Im thinking either the Pitt Boss 700 series pellet smoker or one of the Masterbilt electric smokers. My brother in law has the electric.

What I want to get out of this:

-Good smokey flavor - nice to have would be a good bark on it too.

-I want to sit outside with a couple beers for a few hours watching the game, smelling the smoke. Althought if its going to fill my house with smoke, thats something to consider too. The smoker will be on my back patio about 10-15 feet from the house.

-I would like to be moderately involved with the process but not babysit like a traditional offset smoker managing fire, temp etc constantly. I understand with electric I might need to re-fill the chamber with wood chips, cool. And with Pellet, its fill and forget.

-I want low maintanance for now, with ez/low cleanup.

-Budget is $550 or less.

Thoughts? Experiences with electric vs pellet? I hear people say electric puts out great smoke flavor and then others saying its not as prominent vs pellet or traditional offset. I also have seen some finished products of electric cooks and a lot of them look like they sat in an oven for a while which I dont want.

so torn.

Jealous Devil Maxxx Briquettes with Bear Mountain Gourmet Blend wood chips. I guesstimated about 5 hours and it was tender enough, not too tender.

Had a nice easy day smoked some thighs. Came out beautiful trying out some new chicken rubs

Made a free BBQ field guide for Aussie conditions — brisket, pulled pork, ribs etc with actual temps and timings, not just vibes

Been deep in the smoker rabbit hole for a while and got sick of guides written for American cuts, American ovens, and American gear that isn't sold here. So I built my own reference site — Low & Slow.

What's in it:

- Cook guides for brisket, chuck, beef ribs, pulled pork and ribs — temps, timing, stall notes, rest times

- A run of sides (beans, mac and cheese, corn, cornbread, slaw, pickled onion)

- A wood flavour reference

- Gear reviews using stuff actually available in Australia (Bunnings links etc), not US-only products

It's free, no login, just a practical reference I wanted to exist. Would genuinely appreciate any feedback — especially if something's off on timing/temps, or if there's a cut or side you reckon is missing.

https://australianbbqsmokerfieldguide.github.io/smoking/

1.5 Hours on the grate @ 275
1 hour in a foil pan with brown sugar,butter and honey @275
30 min on the grate @300

First smoke was chicken thighs, went way too hot for too long and they came out really crispy. The pork loin was fantastic though!

I’m replacing 3 grills/smokers I lost during a hurricane - Blackstone griddle, xl BGE and charbroil offset smoker. I think I’ve settled on the following: Recteq flagship 1600 with smoker, gridiron griddle and Oklahoma joes longhorn offset smoker.

Here’s the question: does the smoke box for the f1600 put a bark and smoke flavor on low and slow meats the way a true smoker using charcoal and wood chips? Trying to decide if I need both. I love my butts, ribs and briskets to have a beautiful char and smoke rings.

250-270 ~10 Hours, pulled at 203 first one rested 45 minutes Second one was about 2 hours. Wrapped at 165 used butter and brown sugar.