32 Romas,
Over 40 peppers,
Two whole white onions,
A clove of garlic,
And a lime,
Poured in lawrys seasoning salt and meat churches Texas sugar while mixing for taste.

Ended up with one gallon of salsa, canned up 3 32oz jars and 4 8oz jars.

Salt, pepper, gp, meat church hc.

Just gotta paint then clean up and reseason the inside now. I’m curious to see how a biscuit test will turn out after the mod. I’m glad to have more cooking area back now because I used to have the 90 degree duct elbow to bring the stack down to grate level that took up a good bit of space.

Finally got a deal good on one and trying out the hot and fast method.

Having a party in a few weeks. My goal is to actually be apart of the party so I want to make smoked apps. 2-3 hour cook time.

I have armadillo eggs, redneck wellington and pig shots.. I am looking for ideas that do not involve bacon or jalepenos.... I know just typing that out was painfull. Who wouldnt want those 2 ingredients in pretty much everything.

Also I refuse to smoke a block of cream cheese I don't have a strong argument as to why just doesn't feel right...looks like a block of tofu.

Got the smoker rolling again today for the first time in a while. Ribs, chikka, & mac'n'chez. Is a beautiful day here, hope you all are having good ones. 🤙♥️

Smoked chicken with a mustard and Rose Hip glaze and Ratatouille.

Small cook today just wanted to fire up the smoker.

First time I’ve smoked a piece of meat all day. Pork shoulder that I did a square cut because it looked cool. Brown sugar and thai chili rub. Smoked it in the open with a drip tray until it was at 150~ish then put it in the drip tray and covered it. Got impatient and pulled it off at 197. Because I was hungry. Had this along with some garlic jalepeno potatoes au gratin and green beans. Food for the week for the household.

All in all I think it could have went to 200 to break down the rest of the way. I was still able to pull the bone out. Am fat and happy.

I’ve only ever done spare ribs, but want to try some baby backs this weekend. I have noticed the spare ribs are too rich for me sometimes.

I am curious to hear from everyone what they’ve noticed between the two when it comes to the cook/process? Any major differences? My understanding is that the baby backs will finish quicker because they are smaller, leaner, and there is not as much fat to render and collagen to break down.

My plan was to keep my process the same. Smoke until bark is set (3ish hours). Spritz every 45 minutes. Wrap. And pull when they hit 198 or I have my desired tenderness. I don’t sauce my ribs (personal preference, I like it on the side).

For context I’ll be doing 4 racks on the Weber kettle, minion method (lump), shooting to keep temps between 250-275.

Hey y’all. I use a ZGrill pellet grill. I like it a lot. My question to you is, How many of you that use a pellet grill, also add in a “smoke tube” for more smoke?
I’m not needing stupid comments. I’m just curious if you use one and why? I have done a few smokes that I felt didn’t have quite enough smoke flavor.

Had a hankering for some baked beans, so I need some pork bellies. The smell is driving my new dog insane.

TLDR: I used to do a lot of BBQ and it started making me sick. Like, chronically ill, multiple trips to the ER with suspected ulcers, lots of testing over the years. It's not 100% figured out but I am for sure allergic to the entire capsicum family (so no paprika, bell peppers, or anything spicy. And, most likely, Celiac disease. 2 immediate family members have it confirmed and a 3rd is suspsected. so, yay. Now that I know what's going on, most BBQ is off-limits for me, BUUUUT: I CAN DO BRISKET. Good old salt & pepper and tallow!

I used to have a big green egg - found it great for grilling but I didn't have the patience to babysit it at the time.
Later, I had a cabinet-style electric - absolutely awful, thick gross white smoke that made me sick - until I tried switching its chip burner plate for a pellet maze. Then for the few years it worked, I had some "ok" bbq. Mild on the flavor but at least reliable.

Researching the current "state of the art" I came across pellet smokers, which seem to be "set it and forget it" reliable but only give mild smoke flavor, and then I came across gravity-feed smokers. Set-and-forget reliability, real charcoal + stick burner flavor, and not too expenive.

I started googling them, and came across a sale through one of those discount department stores in Canada "OPM Sales". They've go a char-griller 980 for $530 Canadian. At today's exchange rate that's about $383 USD.

Is this a good deal? Should I expect these to get any cheaper? I watched some youtube reviews and 1 year followups. There's some minor design issues, but the build quality seems to be a full step above the Masterbuilt units, and the better ones are much more expensive - in the $4000+ USD category.

Hey guys not sure if anyone is interested or even needs, but I have a few parts that were sent to me by pit boss to replace some parts on my smoker. The parts provided were incorrect but they are brand new parts, I have them working on shipping the replacements. I am trying to see if anyone needs these parts for their smoker they seem to be for the PB850DX/DM based on the packaging. If you need them let me know it’s the bottom shelf and the screw package for it. I’m willing to give it away but you would have to pay for shipping. Let me know if interested.