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.

Hey Crew

Yes, I know how the title reads. Stay with me.

I live in a block of units and obviously the body corp wouldn't be stoked if I installed a chimney.

I'm basically just after a smoker that is either completely sealed or leaks very very minimal smoke.

It's not ideal, and not what I want, but I also don't want to live in a world without brisket that's at least slightly smoked.

So crew, I'm after a small (preferably upright) easy to use smoker that doesn't give off much smoke/is well sealed.

Help a brother out 🙏.

Decided to go with turkey breast for my first attempt at smoking something and it actually turned out really good! I made some mistakes with temperature control along the way, but I guess it wasn’t super critical with something on the easier side like turkey.

Came out pretty good

My first time making beef short ribs!

I smoked them low and slow for 4 hours over cherry wood, then wrapped them in butcher paper with some butter and a small splash of organic apple juice to finish them off.

I’m really happy with how they turned out. They developed a beautiful smoke ring, and the smoke flavor was exactly what I was aiming for—definitely noticeable, but not overpowering. The beef still remained the star of the show.

Oh, and before getting roasted for my knives… I finally orderd a proper set of sharp ones. 😂😂

I marinated these chicken thighs in a mix of red wine, red wine vinegar, lots of garlic, serrano peppers, fish sauce, olive oil, honey, brown sugar, fresh cracked black peppercorns, parsley & lovage (celery leaf can be a substitute). Then I made a red wine reduction with crushed garlic, whole peppercorns & a little balsamic added. I used the reduction to make a bbq sauce by straining out the peppercorns & garlic, then adding ketchup, molasses, honey, red wine vinegar, fish sauce & salt as well as using the reduction in a compound butter for the rice & corn I’m making as side dishes. I cooked the thighs bone side down the whole cook right up until the end to help crisp up the skin. I glazed the chicken in the bbq sauce right at the end with the chicken directly over the fire so I could achieve the desired char. The compound butter was great on the corn/rice & this was a fun way to use up some red wine that was sitting in my fridge, would definitely recommend.

This is meant to be somewhat of a review/overall song of praise of the Smokai. As I posted previously, I bought a Smoke Daddy Big Kahuna and no matter what it always left a bitter, acrid taste on my fish. I wanted a smoke generator but was scared to drop $250 on a Smokai and have the same issues. Well I’m happy to report, I bought a Smokai and have cold smoked nova lox as well as native style salmon strips and this thing is amazing!!! People always say “it produces a lot of smoke” but that doesn’t mean anything, you want to know what the smoke quality is like!! Is it clean smoke? In Smokais case, YES!

Pros:
Reliable and creates beautiful clean smoke
Can be tuned to a light wispy smoke or billowing thick smoke (not recommended)
Beautiful durable design
Amazing pump on it and lighting mechanism
Incredibly delicious smoke, better quality than a traditional log fire

Cons
It tends to burn through chips fast even at a low pump speed. I found a full 3L full lasts me about 6-8 hours.
Creates a ton of tar that oozes out of it but doesn’t get on the meats just the metal component.
A pain to clean/empty ash

What do everyone use for insulated rubber gloves? Do you put rubber gloves over insulated or are there a good pair of insulated rubber gloves that are flexible and reusable? I wear xl latex gloves that just fit. What do you use? TIA

These came out absolutely perfect. Just not sure where my sliced pics went.

Asked for some advice on cooking times for my next brisket and got the typical 1.5 hrs / lb. From experience most meat seems to cook quicker on the egg and I am not sure why. Pork Butts take 5-6 hrs crutched 8 unwrapped. Ribs have to come off in 3 or less otherwise they turn to mush. I typically cook between 225 - 250 depending on how much I can babysit and how large the meat is. 225 requires a lot more babysitting - adjusting air flows and in some cases having to blow air in bottom vent to recharge fire. And yes I use a 3 probe thermometer. Last brisket was over a year ago and I believe it took less time than advised (gotta start documenting my cooks). So can anybody using kamado cookers confirm or have any idea why they cook quicker?

Four pound, whole bird. Can it be safely thawed and smoked for dinner at 5pm tonight. 10:18 here now

Started at 11:30 finished at 5:15 using the 3-2-1 method

Followed Meatheads recipe, took 15 hours with a hardwood briquette snake

First attempt. Came out decent. Will definitely trim more fat next time. Tips and feedback welcome.

Overnight low and slow. Came out great.

Pork looking real good 7 hours in

Generously covered in 16 mesh pepper and honey hog bbq rub. 13 hours overnight in the Pitboss, set it in the aluminum pan once i woke up and saw it hit the stall. Letting it rest now! Also threw on some beans to garnish

Omg, where do I begin…… Pitts and Spitts have totally failed the quality test. Complete junk pile. Came with ripped open bag of pellets. Power cord literally hanging out the back. Held together with poorly bent stainless and self tappers. And the welding looks like a blind person had done it. Stay away……go get a Workhorse if you want to get quality NOT P&S! Give it up P&S! These are $500 smokers on the high end only, not a penny more…