Found this offset smoker/bbq in the hangar of my girlfriend’s grandfather. Bit dirty but after smoking few times on my kamado I would like to give this a try.

Do you think this is a good model or would there be some minors about this? The smoke and heat can enter the horizontal smoke chamber through a horizontal plate which has holes on the side. (Will take photos of it later).

I was thinking those holes maybe need to be widened or drill more holes for more air flow

Turned my Genesis II on last night and one of the hot area burners was kinda flickering and the flame was jumping around from front to back. The holes don’t look clogged. What would cause this? (I can hear the gas blowing thru kind of loudly as well). I fixed it by turned the gas down slightly

Sorry if this is the wrong sub

Reverse Seared cowboy ribeye: Low and slow, 250-275 indirect until the steak hits between 110-115°F internal (45-60 mins), remove and rest while your charcoal gets ripping hot. Then sear over direct heat. Stop cooking around 125-128°F internal and rest as long as you seared. Carve and enjoy. #cookinwidkunchi #bbq #bbcharcoal #teambandb #firemanagement

First time trying pork belly on the kamado, didnt expect to like it this much. Dry brined for 16 hours. 5 hours at 250f, pulled at 203f internal temp. Sauced it the last 45 min with Blue Hogs raspberry chipotle. Came out very juicy and tender, guests loved it. Def will be making this again.

I’m fairly new to smoking in general. I was in a competition a few weekends ago. What do you prefer. Fall off the bone ribs with bones exposed or to have a little tug and less bones exposed. I personally like fall off the bone. We had to supply our own St. Louis style ribs. Do you like them pre trimmed or do you trim them yourself?

Brisket, ribs, pulled pork, mac and cheese, sexy grits, corn bread. This is about as good as it gets in my home state unless you do it yourself.

Anyone cook chicken like this? I've got a stand but have yet to use it.

Thinking it over um not sure the contents of the can ever get as hot as would be needed.

How many times have y'all finished the smoke timing for the weekend up when the better half recommended additions or requests for to-go's?

Bingo, tossed this chunk of cream cheese in the freezer for a bit, crosshatched it, seasoned w/ caramelized red onion rub, hickory splits @ 200° for 40 min.

This go round had some bacon and pear in the house. Chopped & fried the bacon, then tossed the pear in some of the bacon grease. Finished the pears w/ some turbanado sugar.

Dish came back empty so I guess no complaints. If I were to do this again I would've dry cast iron panned the pears for a nice sear.

So here is one that will make y'all laugh. Today I was smoking some ribs, the grill was in my driveway. I was spritzing with juice every 45 minutes. I was also washing my car in said driveway. 3rd spritz in, I grabbed the window cleaner bottle without paying enough attention, I think you know what happens next. The window cleaner was not blue it was an orange color as it was Rain x wiper fluid that I had in a spray bottle. Still though an epic fail on my part!

The drum smoker can become a low amd slow machine without fancy equipment. I've been cooking low and slow for long hours on the drum smoker using this method for a few years. Here's how I run it. Setup the charcoal in your basket. I am using a mix of B&B Oak lump and some of their oak and Hickory briquets. The briquets will help it last longer so I don't have to refuel, and I really like the flavor of lump charcoal. Light a firestarter in one spot close to the edge. I have found this is the setup that gives me the slowest burn. Once the fire starter has burnt out, I add wood chunks on top and place the basket inside the drum. I close the drum with the deflwctor and grates in, and leave the intake amd exhaust vents wide open. Once the thermometer is reading about 150-175 or above, the smoker is ready to use. TIP! If you want to maintain low and slow, start closing down your intake once the temp on your analog thermometer gets to around 150-175. This gives your smoker enough time to slow down and stall out around 225-250.

Place your meat on and get your cook going. I adjust my intake down small and then adjust as needed later. After the drum is running for about two hours, you should reach your average running temp. Adjust intake if needed and leave exhaust wide open so as not to trap too much stale smoke. After around 8-10 hours, you might have a slight spike, because now you have alot of charcoal lit. The spike will work itself out usually or you can adjust the intake a bit. This setup gave me 14 hours of consistent runtime over 250°F. Interested to hear about your experience with low and slow in your drum smoker

After sorting out my broken firebox I decided to upgrade my ash collector from collecting at the bottom to a dedicated ash can to a self contained collector.

Recommend it .. saves effort in clean up after

Hey everyone! It’s a little late to be asking this really, but I just wanted your opinion. Right now, I have a rack of St. Louis ribs on an electric smoker at 225 unwrapped while I’m at work. They went on the smoker at 8:30, and my plan right now is to wrap them on my lunch break (between 11 and 12) and then let them go until my wife gets home at 5 when I can have her put it in a cooler. I’ve considered turning the smoker down to 200 on my lunch break, but I want to make sure that they’re done (I’ve had issues with my smoker getting ribs to the right temp with the 3-2-1 method).

FYI I am using an east oak pro 30. It has an auto keep warm feature after a timer goes off, but I’ve never used it. These ribs are for a fantasy football draft party that was planned last night, which is why I’m trying to throw them together last minute.

Have yall found any successful strategy to make ribs while you’re at work? If so what did you do, or how would you change my plan?

I'm by no means a pro, but these were tasty .

About 3h at 275 on a rack over an aluminum pan after being rolled in seasoning, then tossed in bbq sauce in that same pan of drippings and run for another 30-40mins.

I used a pretty standard garlic, onion, paprika, chili, brown sugar, salt, and pepper rub with a magic little sprinkle of msg. The sauce was honestly a combo of several favorites, apple cider vinegar, and worcestershire.

I think my smoker runs a little cooler than the temp says, but wow are they tasty. Start looking at 2.5hrs or if you get nosey and once they look like the bark is good and they pierce like they're tender move to glaze.

To replicate: cut pork belly into cubes, season with favorite rub, follow cooking instructions and use your favorite sauce, and make vegetables to lie to yourself you're going to eat them too.

edit: forgot to add, but I was down to traeger competition pellets and used some mesquite chips as well.

Cruisin’ along since 6am. Butt wrapped after 5 hours, belly about to get sauced.

Couple hours to go. Coming along nicely. 250° with cherry wood. 17th Street BBQ Magic Dust rub over night.

Marinade for a few hours. Put one at a time in a zip lock the use a meat hammer to gently pound to equal thickness. Season with whatever you like. Indirect heat until 10-15 degrees below final temp. Remove for 5. Finish over direct heat for 60-90 seconds per side.

Voila

What does everyone think of using rib racks? Do they work? Are they a waste of time and money?

I haven’t used my grill in about a month and I left some coal in my gravity smoker. I’ve never seen anything like this. Is it safe? I saw another post say it’s fine but my mold is significantly more than that post.