Smokers

[CHenry]

I have a Green Mointain Grill I bought to replace my 20 yo treager and I love it.
I like doing brisket and ribs, rubbed down with mustard and copiouse amounts of salt, pepper and Dan Os original dry rub. Brisket for 10 hour, foil it for last 4, rest wrapped in a towel for 2 hours.
I'll smoke meatloaf or cook a Papa Murphys pizza on it also.
Treager moved to China and im told they break down frequently.
My old one never had an issue and I probably used it 3 times a week

 

[Shadowrider]

Big Green Egg here.

 

[SiGArmed]

I need to try the Over the Top chili sometime.

 

[caliberbob]

Old pit boss classic. Thing wont die. View attachment 419427

Pit boss is great

 

[jackary]

Brining turkey is the bomb. Makes that dry meat moist. We do the same but use the whole turkey. Boil the scraps to make soup and broth, divide and freeze, then vacuum seal.

Absolutely a necessity, my brother in law has skipped the brine before and his turned out way to dry

 

[CHenry]

Big Green Egg here.

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Show off

 

[CHenry]

Tried this on my pellet grill. Takes longer to heat up than cook time this is half of what I cooked but it was awesome

 

[TedKennedy]

PK Smoker from Walton's.

 

[OK Corgi Rancher]

I've got a Camp Chef pellet smoker. Works great. I need to use it more often. One of my favorites is smoked meatloaf. I started with Kent Rollins recipe but tweaked it to my taste...not so much honey with a little more spice. It's pretty fantastic...

 

[Gadsden]

Oklahoma Joe's wood smoker is what I'm using now. I've had a Master Built and still have a Trager (that I only use for burgers etc now) but IMO smoking with wood is the only way to go. Yeah, it's a bit more difficult, but I think the payoff is worth it