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Well how about this… reheated a rack of frozen smoked baby backs. 1 hour at 250°, then mopped down with a 50/50 mix of Carolina sauce and cranberry juice. Then Re-Wrapped back up in foil for 45 minutes at 325°. They were awesome.

Not exactly smoked… but did a pot of chili (or chili flavored bean stew for Bounce) used smoked paprika, along with some Serrano and Cayenne peppers i grew last year that I smoked, along with some dried smoked chipotle I had. Also used some smoked onion. Wasn’t really that hot/spicy, as the...

Both the turkey and the ham came out great. Wife made green been casserole and augratin potatoes. Happy Easter everyone!

Well for Easter dinner I have a 20 lb turkey I’m hoping to get thawed enough today and roast, and a 8.8 pound ham I plan on smoking tomorrow. Pictures to come…

Well, sliced it up this morning. Got about 30 “not to thin” slices. Tasted great, but more like just good corned beef,not store bought pastrami, but great is great. 😉 Got some NY rye bread, a Ruben is in my future.

Well Fred finally inspired me to try making Pastrami from a corned beef brisket flat. Found a nice 4 pound one (there were dozens to choose from at $3.20 a pound) Got one that was pretty even thickness side to side. Not only rinsed it off, but let it soak for about 6-7 hours to pull some of the...

The ribs were just what Walmart is selling now (they were US raised, not imported) They actually came out quite well. Tender and not an overpowering smoke flavor. Decent smoke ring. So we ate one rack and the other went into the freezer for later. Also made homemade French Fries, using...

That Pastrami looks real good Fred. What temp did you cook it at? Well, had a hankering for some baby backs so bought two racks and put them in my pellet smoker about a half hour ago. Normally I dry brine them overnight just using kosher salt, and then add a saltless rub about an hour...

Meatloaf came out great. I bumped the temp near the end to help cook the glaze on. Fred, I put the both of the “loafs” Directly on my smokers grates, had no issues with it “falling through” as the egg and breadcrumbs held it into a fairly solid chunk. I did form them the night before, wrapping...

Happy Thanksgiving folks! For our very small crowd today (just five, my son can’t make it because he and his roommate caught the flu) I’m roasting a 8 pound bone in turkey breast in the oven, and am going to smoke two 2.5 pound meatloafs in the pellet smoker. I was intrigued about smoking a...

Hey CTFJR, yes I remember you. Sorry to hear you are bike-less. I actually sold my FJR and got a 2012 Triumph Bonneville. Thanks for the steak dinner! Meanwhile, just made this chefs knife using African Paduak for the handle, as a Christmas present for a “self proclaimed newbie chef” …AKA the...

Yeah, I bought a couple of large 3-4 gallon plastic bins with a rubber sealed top to store my pellets in (I think they were sold to hold pet food) and I do store my pellet cooker in the garage when not in use. A winter project will be building a collection chamber that attaches to my shop...

Mmmmm… ribs. Neighbors apple tree got blown down in a storm. Got a good supply of apple wood now 👍

Pepper Jack Cheese Brats over two of my three burners.Roasting sweet potatoes cubes in the oven with onion and thyme in the oven inside. Using a pack of applewood chips over the unused burner. Should all be done in 45 minutes. Found a local butcher shop that makes their own brats. Various...

I originally was going to wrap it with butcher paper, because I though I was out of the big heavy duty aluminum foil, but I found it and that’s what I used. I did not add any liquid. I didn’t even open the smoker until I took it out. (I usually spritz with apple juice) I’m thinking it was...

So, here’s what I did. Pork went into the 225° smoker at 8:10 am. At 2:30 pm it started to stall at 155°. Wrapped it and put into my convection oven set at 225°. After 60 minutes I did the math and realized it wouldn’t be done until 9-9:30pm. So I bumped the temperature up to 250° until it hit...

Eight pound pork butt soon to go in the Pit Boss this morning. The elderly woman my wife looks after said she had a hankering for some pulled pork, so I’m happy to oblige. Will wrap it in butcher paper when it hits the stall and finish in the indoor oven. More Photos later….

Came out great. Only took 2 hours to smoke, pulled at 140°. Tasted exactly like a meaty rib. And you know how much I love ribs. Leftover hunk will be sliced thinner for sandwiches. If you like ribs, I recommend trying this cut if you can find it. 👍

Not horribly hot here today (88°) but humid AF. Not stopping me….. Picked up a 2.5 lb pork rib eye roast yesterday. Dry brined overnight, and will put it in my pellet smoker in about an hour. This is cut from the middle of the ribs, as opposed to a loin cut which comes from the top. It has a...

I agree with what’s been said, OEM top case or none. Needs a FJR logo.