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I am picking up my new smoker today, the MasterBuilt Extra Wide from Bass Pro Shop. I have been using a Char-Grill SFB for the last 5 years, and I think it performed it's last smoke over Thanksgiving. The metal has warped so bad in the firebox that the tray no longer closes properly it burns...

I don't know how many people on here live in the Cincinnati area. But, if someone knows where I can get some good meat or a good butcher in city, please let me know. Preferably around the West Side. So far, the best I have found is at the local Sam's Club.

I am trying to think of something new to smoke. I would like to cold smoke, but I am not set up for that. So far, I have smoked a lot of ribs, made my fair share of pulled pork, a decent amount of chicken, a few briskets, some smoked salmon, a few fatties, some stuffed peppers and a round of...

I found some country style ribs on sale at the store the other day and it prompted me to fire up the smoker for the first time in a LONG time today. Rubbed down the ribs with my own rub and decided to make some Dino Eggs for the first too. My garden produced a ton of mini jalapeno peppers and...

Hey everyone, Long time troller here, and I was hoping someone could help me with a small issue I am having with my Char Griller with SFB. My setup is pushing 5 years old, with no mods done. It has been incredibly faithful and I have never had a problem regulating or distributing heat till...

The best part of Mother's Day is that my wife gives me permission to smoke. This year I am thinking about going all out. Going to try some pulled pork (I say try because I have yet to get one right, but they still come out good), a rack of ribs, and fatty with a bacon weave. I have never done...

I have beef roast (Chuck roast) sitting in my freezer that I am thinking about smoking this weekend. Has anybody ever smoked a roast to midrare, about 150 degrees? I will be slicing it, but I don't know if it would be too tough or not. I was thinking wraping in foil around 100 degrees then...

Hey everyone. I have been reading this forum for just over a year now and have gotten some really good advice from the many threads. I thought it was time to sign up and try to share the wealth.

I have been smoking periodically for about a year now, mostly doing chicken and jerky. I have attempted a pork shoulder twice now. They come out good, but I still can't seem to get them correct. I usually end up smoking them for about 12 - 13 hours and always have to finish them in the oven, so...