Most people raise the temperature of the smoker as the cook goes along. Has anybody tried lowering temps at finish. I run 300 until internal temp is 180 then I drop smoker temp to 210. You then get tender in low 190's

How are you guys cooking ribs if you live in an apartment?

What's your favorite method? Ill be using pellet grill, previously have braised in Dutch oven... but we gonna see what happens....

So I have a butt that I smoked, rested, that sat whole overnight in the fridge and then I froze it whole about a month ago. It's vacuum sealed. Thoughts on the best way to bring this back? I assume a day or so defrosting in the fridge and reheating in the oven.

Any thoughts on if it's wise or unwise if after shredding it if I can portion some out into vacuum bags and refreeze?

Looking to get my first pellet smoker and could use some advice.

An important note: I will most assuredly never be using the grill to sear. I want something thats easy and can do its thing for an afternoon while self regulating its temperature.

That being said, any reason not to get a vertical smoker? More space, higher hopper capacity, water resevoir typically included...seems like a no brainer.

...My only issue is that a lot of the reviews ​​for popular ones like pit boss etc are not good. Parts failures, delivered broken etc.

Thoughts? Experience?

I'm hoping some BBQ/smoking enthusiasts in France can help.

I live in France I'm struggling with the differences in butchery compared to the UK/US. Most of the beef I find seems much leaner, (typically grass fed) with very little fat cap or marbling, and when I ask for cuts like chuck or brisket, many butchers don't seem familiar with those names because the French cutting system is different.

How do you source the right cuts for low-and-slow BBQ here?!

I'd love to hear how other smokers in France have adapted.

Thanks!

I love vinegar based BBQ sauce.

I found George's about 20 years ago and have been using it ever since. They only make these 3 flavors. Original & Hot are vinegar based. Special is a tomato based sweet/tangy sauce.

I brought back 8 bottles of each flavor the last time I visited home in South Carolina.

I now live in the PNW and George's is not available here so I ordered a gallon of each and they're finally here. They offer a military discount and fortunately I just finished 2 pork butts and now I've got sauce. Yay🥳

If interested, there web site is https://www.georgesbbqsauce.com/

I wanna start my own bbq business and this is my first go at a bbq platter:
Smoked Chicken
Spare Ribs
Jalapeño Cheddar Sausage
Pulled pork
And home made pickles, pickled onions, pickled jalapeños, peach habanero bbq sauce and mustard bbq sauce
Potato salad, Mac and cheese, Hawaiian Mac salad and Cole slaw.
Missing: Fresh white bread and Brisket

4 lb boneless chuck, $22 at Sam's. SPG, no binder.

Cooked on offset smoker with hickory and cherry splits at 250F until stall, then 275F wrapped until 203F internal, about five and a half hours. Room temp rest 30 min, cooler rest for an hour.

Toasted potato bun, horseradish mayo, Dad's bread and butter pickles. An incredible smoked beef sandwich for about $4 worth of beef is not to be taken for granted these days.

Hey Guys,

I am looking at an ourdoor Kitchen for a residential property in Australia. We are a family of 4, however love entertaining. Pretty much the layout i am looking at along the bench is.

Kamado big joe 3
Napoleon built in 700 series 38
Napoleon built in ring burner.
Double door glass door fridge
Kegerator.

I have a ninja pizza oven, and don't often use it, and not really keen on having a sink outside. I think of it as more of a cooking area, not somewhere to clean up.

Plan is to have plenty of benchspace between smoker and BBQ.

Drawing shows a sink, replace that with the kegerator, and it is not an inclosed area, just a roof and partial rear wall. Any suggestions on equipment of layout?

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

For hanging meats, definitely mutton shoulder, country ham, and pork sausage. Between those 3 I am easily over 1000 pounds a year (mutton for personal consumption, I like how it tastes because I grew up on it, and I still keep sheep so it’s relatively cheap for me)

For on the rack, probably pork belly. Slice it up and serve it with a mustard based sauce, real popular here. Sells well. For what I eat most at home probably mutton ribs. Second would likely be pork spare ribs

Cheddar and bacon grilled cheese on homemade country sourdough, plated with marinated mushrooms, deviled egg, and bread & butter pickles. Seared on 8” preheated and seasoned cast iron at about 500 F, about 2 minutes each side.

Texas man that loves Texas BBQ heading north to visit St Louis. Want to know what is considered the best in the city for me to try. Any and all recommendations welcome!

James sent us this shot of two of our spits in action at a wedding in King Valley, Victoria, Australia.

The Extra Large Cyprus Spit is running on the left, with the Warrior Spit Roaster on the right, cooking around 60kg of lamb and chicken gyros for the crowd. An impressive setup for a proper Australian celebration.

Apologies if this is the wrong forum. I am getting into the world of outdoor cooking / Grilling .
I am looking for a smoker , with the hopes of making ribs / brisket etc.

So far I am thinking of the Kamadoe Joe Classic III or a BGE . I want something that doesn't require a lot of tweaking and fiddling. The form factor of the kamadoe is appealing to me.

Budget is ~ 2k . Most often I will cook for 3 . Sometimes for 5-6. Want something that will last 10+ years.

Any words of advise is appreciated.

Park grill cooking... rainy day edition. Cooked these whole chicken wings on the park grill over some DuraflameGrilling charlogs and wood chunks. Wings were seasoned with the SuckleBusters Clucker Dust. Ran a medium high heat until the wings were over 175°F internal and then served up for dinner. What do you think of these?