Smoking Club

Smoking Club ✨✨Welcome To Smoking Club ✨✨
A place for people to share their techniques, recipes and photos of their smokers and delicious smoked foods!

The first bite is always the best. NY Strip cooked in cast iron with garlic butter
10/07/2025

The first bite is always the best. NY Strip cooked in cast iron with garlic butter

I love my baby back
10/07/2025

I love my baby back

Alright so maybe should’ve asked opinions first but I saw it though it was a great idea. Who’s mixed charcoal and regula...
10/07/2025

Alright so maybe should’ve asked opinions first but I saw it though it was a great idea. Who’s mixed charcoal and regular pellets? Did u like it? Hoping I didn’t make a mistake of some sort lol

225 Degrees for a long time 💨
10/07/2025

225 Degrees for a long time 💨

First brisket, a little dry?
10/07/2025

First brisket, a little dry?

Reverse seared smoked ribeyes. This is the way 😮‍💨
10/06/2025

Reverse seared smoked ribeyes. This is the way 😮‍💨

Gotta love some ribs fresh off the smoker shining in the afternoon sun😍
10/06/2025

Gotta love some ribs fresh off the smoker shining in the afternoon sun😍

Tri Tip on the Traeger, tonight. How’s it look?Might offend some, but Tri Tip is very overrated.
10/06/2025

Tri Tip on the Traeger, tonight. How’s it look?
Might offend some, but Tri Tip is very overrated.

Would you consider this over or under ?
10/06/2025

Would you consider this over or under ?

Smoked PicanhaBeen trying to up my Picanha game.This was dry brined for 30 hours and then smoked on indirect heat on a c...
10/06/2025

Smoked Picanha

Been trying to up my Picanha game.

This was dry brined for 30 hours and then smoked on indirect heat on a charcoal grill with hickory for an hour. Pulled at 118. Then, I poured on more charcoal and seared it when it got ripping, turning every 30 seconds. I’ve decided I prefer to cook with just salt and then add pepper/garlic powder afterwards. It seems to yield a more even crust.

It was served with some leftover compound butter, Japanese sweet potatoes, and for some reason, grilled onion. It was delicious- 9.5/10. Open to any tips on improving the steak

What’s your go to sauce?
10/06/2025

What’s your go to sauce?

First BrisketCooked my first brisket last month after I managed to snag a Kamado Joe. Cooked this at 250-270 for 8 hours...
10/06/2025

First Brisket

Cooked my first brisket last month after I managed to snag a Kamado Joe. Cooked this at 250-270 for 8 hours before wrapping it and finishing it in the oven for another 4 at 225 and resting it for another 4 hours.

Some things I learned was the bottom and sides were dry and the flat wasn’t as moist either. Next smoke I plan to inject tallow back into the flat trim off more of the sides a little bit more. Any other suggestions?

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966 Lexington Avenue
New Bedford, MA
10021

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+15089977309

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