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Remember also, chunks give more smoke for longer than chips. Oversmoking is easy. Start with an ounce or two and cook something. If you want more smoke, do the next one with more wood. Undersmoked is...

https://id34137.securedata.net/smokintex.com/merchantmanager/product_info.php?products_id=100 Like this?..

I’m not home now, but don’t you guys have a screen in the smoke box that lays on the bottom, and wood chips or chunks go on top? My 1400 does.

Welcome to the forum! Glad you’re here! Lots of info here, just ask.
Keep good notes. It’ll take time, but you’ll soon figure out what you like, and what you don’t.
Get a good temp probe, and...

I really liked it! Usually I use mustard as a binder, but tried a little olive oil, then a good dust of Byron's, and I thought it was great! I was barely able to save the bone and enough of the meat...

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I didn’t want to step all over the excellent cook post by member Sodaking, so here’s the start of my cook for a pot luck at the lake this afternoon. A 9 lb pit ham with a little olive oil and...

Thanks again, Soda! I ordered up some of that butt rub, and we've got a pit ham going in on Saturday for a small pot luck at the lake! Looking forward to similar results!!!

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A little mixed meat cook going down today Half a picnic ham with mustard, cracked pepper, garlic salt and celery seed, for sandwiches next week, two hot Jimmy Dean fatties, two kielbasas and...

Welcome aboard! New members are required to post the address along with phots of the cook and the time you expect guests to arrive.....

Wow. Don't know what brisket costs where you are, but I hope whoever you fed was worth the investment!!

Another great looking cook, Soda!

Thanks, Soda. 4 hours is the info I was looking for. It’s not exact, to be sure, but it gives me enough for planning purposes.. This whole working from home thing is cutting into my internet surfing...

Great looking ham, Soda!!
What did you use for a rub, and, more or less, how much time did it take, just as a guide...I helped a local farmer out and I'm the proud owner of half a pig. I've had the...

Awesome deal!! I’d throw that man a rack of ribs for his trouble!

Welcome, and let us know if we can help!

So long as it’s dry, it shouldn’t go bad. Damp or wet, it would start to punk and rot.

Good thought on the fat, Darren. I need to try that.

Also good to see you on the board again, my friend!

Darren, I usually keep salmon really simple. There used to be an old guy that ran Lou's Fish and Cheese shop in Two Harbors, MN, on the shore of Lake Superior. We had gone in there for years, and...

Thanks, Soda!! You, too!

What with stay at home and quarantine, while I'm still lucky enough to be employed and working from home, it took an inquiry from a nephew about doing a ham for him that got me to thinking...

So I...

Glad to help! Some folk wrap in butcher paper. It helps keep the bark but can function similar to foil without destroying the bark. It'll help that temp ramp up quicker in the stall and beyond. Once...

How were they? Look good.....


As to wrap, I have seen folk wrap in butcher paper, or foil. In my mind, you lose bark with foil since it holds moisture in. I have wrapped with butcher paper, and...

Stall is normal. When it takes off again, get ready. It’ll be done soon.

Yes, applies to both, but the point and flat will react differently and at different rates. Can't stress enough the need for a dual probe remote read thermometer. Put the probes in and run the wires...