Looking for a smoker cover for my Old Country G2x24 with a folding stack.

I had a smoker cover from Academy for my previous smoker, and it was ok for the first year, but then it began to leak at the seams. I very, very much don't want to have a repeat of that.

Are there any smoker covers that are rock-solid in terms of seams staying water-tight after years in the Texas sun?

Made asada with one puece, but still have a 2.5lb piece left.Anyone ever smoke these? Will they pull or slice better. 100% not interested in putting them in a pan with broth once the bark is set, but will wrap. Any tips are appreciated

We won :)

Smoking a brisket and decided to try something different with the trim. I took the trim pieces and smoked them alongside the brisket at 225 supersmoke for about 1.5hrs. Then once they hit 160 in the biggest pieces, I tossed them in an aluminum tray with beef broth, onion, garlic, and a bay leaf and braised them until shreddable. They were crazy good. I’ll def be doing this again.

Weighs 4 kgs and smoked 8 hours the day before at 270 in an offset.

Kept in fridge overnight wrapped and reheated the next day. I’m slowly evangelizing the argentines on the joys of BBQ.

Instagram here: @cordobabbq

So ive smoked a pork butt and the family keeps telling me this is to dark. Smoked about 270 over night, I use pecan chunks. Just looking for some guidance here. It tasted good and was tender 202 internal

Hi y’all! First time smoking a brisket and i’m really excited yet nervous. Trying to absorb as much info as I can from the web before starting the process.

I’m aware that the thin part of the flat is going to overcook. I plan on trimming it down and using the scrap for stew, I just don’t know how much I should lop off. Can someone help me visualize how much I should take off? TIA!!!

The Mrs and ImMoved into a high rise 5 years ago and no flames allowed on balconies. Tried a master built and hated it. Gonna give this countertop version a try. Small but it’s just the 2 of us.

I was given this smoker by a friend. I did some general cleaning tonight on the inside. I’m going to make pork butt on Sunday. I’m trying to figure out if I have this set up right. According to the manual the tray circled is where the water goes. Is this correct? Also who ever owned this before me took the grate racks out of the bottom so I can’t put the other two racks in and the part seems to be unavailable. I’m going to turn this thing on tomorrow to make sure it will heat to temp before I throw meat in there. Any other tips? I’m 100% a newbie but I’ve used grills for years.

Might’ve overcooked these. I’ve never done pork chops before. I got two of these from Snake River Farms but it was so big that I just made the one for me and my wife. First cook using the meater thermometer so it was a bit more of a chaotic cook than normal because I was trying to figure out why temps were different, why the meater thermometer seemed to climb so much slower, and just it being the first time with this cut of meat.

I didn’t do anything particularly special but I was following research that said to take it off at 125-130 and then sear it until 140 because it would continue to raise in temperature. Well It definitely did.

The issue was the the meater thermometer takes temperatures at different depths. So at one point I had one part saying 119 and part saying 125. So I started the sear. I had to sear this so long to get it to raise in temperature and I’m not sure if it’s because I did it on my cast iron which I heated up with my pellet smoker but I seared this for so long. When I pulled it off one reading said 149 close to the surface and one close to the center said 138. However because of how long I seared it (I guess), the temp just kept rising. In the end the temp maxed out at 162 and 160. So that’s a well done pork chop. It still tasted delicious but I’m a little sad that I didn’t accomplish exactly what I was looking for. Luckily I have another one just like it to try next week.

Btw it rest for 20 min or more before the temperature stopped rising and plateaued across all depths of the thermometer. It was really holding some heat.

Better than any brisket I’ve had at a restaurant or otherwise. Camp Chef Woodwind Pro 24, hickory chunks in the smoke box. 200F 6pm-5am, wrap, 225F 6am to 9am. Rested in the oven at 160 for 8 hours.

Tried a chuck roast today. 250 until it hit 170, covered in a foil pan, and went till 200. Rested for about an hour. Tasted good, but it wasn’t as fall apart tender as I hoped.

Was hoping for something more shreddable. It made good sandwiches though.

Are there any offset pellet smokers out there that people use? I hate smoking briskets on my Pitt boss and the bottom is always charred when it flairs up throughout the cook.

Looking to do something different with a pork shoulder. I’ve tried carnitas, I’ve done the different binders and rubs. I want something off the cuff and crazy that works. Give me your tastiest recipe that isn’t conventional.

So I’m going to a weekend bachelor party and I really want to smoke a picahna. The problem is we’re leaving Friday morning and I want have access to a smoker at the Airbnb. What I want to do is smoke it the night before to about 115-120, vacuum seal it, and slice and sear at the place we’re staying. I’m just worried about it not turning out great due to heating then refrigerating then heating again. Any thoughts?

I had a pork shoulder finish at 3 AM. Put it in a cooler with towels till it dropped to 150°. Then I put in the refrigerator still wrapped. going to shred it this morning. Should I reheat or should I shred it cold. Going to eat some now and vacuum freeze the rest.

I made amazing barbecue that everyone loved. The best smoked turkey, the best Ribs, etc. I would make a small fire in my offset upright and put a decent chunk of oak off to the side to smolder(smoke but no flame) I’ve read a bunch about “dirty smoke” and bought in. Now my BBQ has much less crust and very little “smoke” flavor. It’s still good, but not as good. What do you advise?

I have been looking at some older posts about a few options for a sheath for a Victorinox curved blade boning knife. Does anyone have a lead on a more recent solution for this? Thank you.