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A place for people to share their techniques, recipes and photos of their smokers and delicious smoked foods!

Anybody have some tips for keeping your ribs from falling? Having tried a double hook yet, but anyone tried it before an...
11/30/2025

Anybody have some tips for keeping your ribs from falling? Having tried a double hook yet, but anyone tried it before and had success?

My wife is over the smoke...I just cooked our second Picanha and it came out bomb. The thing is, I make the switch from ...
11/30/2025

My wife is over the smoke...

I just cooked our second Picanha and it came out bomb. The thing is, I make the switch from gas to firewood this year. Since then I've switched from Mesquite to pecan (due to allergies) and it so happened to be a bit more subtle with pecan. Well, yesterday was the last straw and now wants our meat to be cooked on the gas grill. I haven't turned that thing on since January. Idk what to do... I have a charcoal grill i use with firewood and a smoker I just recently got.

TLDR: Are there any woods out there that have a more subtle taste of smoke than pecan?

My first bologna c**k on the Weber. Very good but probably a one and done especially being $30 in the Midwest but at lea...
11/30/2025

My first bologna c**k on the Weber. Very good but probably a one and done especially being $30 in the Midwest but at least I can say I did it.

$170 at steakhouse = $17 at home26oz porterhouse dropped in dirt, smoked on the traeger at 250° until ~118° internal, th...
11/30/2025

$170 at steakhouse = $17 at home

26oz porterhouse dropped in dirt, smoked on the traeger at 250° until ~118° internal, then seared on a ripping hot cast iron for 1:15ish minutes each side. Topped off with a bit of butter and thyme while resting.

Crazy that something like this at a medium to high end restaurant would cost you well over $170, 10X what it cost me at the store.

Wifey likes her steaks cooked well done.I use garlic powder onion' powder @ smoked paprika. Once I'm done the first cook...
11/30/2025

Wifey likes her steaks cooked well done.
I use garlic powder onion' powder @ smoked paprika. Once I'm done the first cook I cook it again on low in a Lil butter. I wish she liked it more red.

Smoked prime rib for thanksgiving
11/30/2025

Smoked prime rib for thanksgiving

Traeger fire - is this salvageable?Long time lurker, first time poster. Had a wild grease fire on the Traeger I let a fr...
11/30/2025

Traeger fire - is this salvageable?
Long time lurker, first time poster. Had a wild grease fire on the Traeger I let a friend keep at his place, hoping there’s a way this can be resealed/restored? Electrical components seem fine, just lots of flaked off finish on the interior and extreme heat damage on the outside. Appreciate anyone willing the help a newbie out.

What happened?I’m very new to smoking (second time after successful chicken thighs) and tried this spatchc**k chicken th...
11/30/2025

What happened?

I’m very new to smoking (second time after successful chicken thighs) and tried this spatchc**k chicken this morning using Pecan chips. Is this due to flareups and soot?

I cover the plate for the wood chips with aluminum foil to prevent flareups, but I guess it didn’t work?

Broken Thermostat?
11/30/2025

Broken Thermostat?

First time smoking a chuck roast
11/30/2025

First time smoking a chuck roast

Brisket Help - 160F after 20 hours (10lb brisket)Alright, bought a 13.5lb packer at Costco. Trimmed her down to an accep...
11/29/2025

Brisket Help - 160F after 20 hours (10lb brisket)

Alright, bought a 13.5lb packer at Costco. Trimmed her down to an acceptable state and seasoned with a blend of salt, pepper, and garlic powder - no binders.

Then tossed her on the smoker at 225 at 5:30pm and let sit until it hit a temp of 160 at 3am! Felt like this took forever and wrapped up the brisket and left on. At 7am brisket was still reading around 160 mark.

Left on until 1pm and brisket flat was reading 160ish still…. Throughout the cook I’ve used an instant read thermometer (which I did a boiling water test to ensure accuracy) and the inside of the traeger was reading 225 give or take 5 degrees.

Temp outside was 32 degrees throughout cook but I have a welding blanket over smoker to insulate.

No idea why this brisket it taking so to get to temp, but I have a hard time believing this isn’t done after 20 hours….

Point is extremely probe tender and seems to be great. Flat is very tough and reading below where it was last night. Letting it rest a couple hours to use the point and then will make stew with flat as I’m sure it’ll be rough.

Also, I know the traeger didn’t lose power throughout cook. So what the hell is going on here?

irst brisket attempt on new Traeger Ironwood 650Heavy pepper rub. 12 hour smoke at 225° with SuperSmoke for first hour. ...
11/29/2025

irst brisket attempt on new Traeger Ironwood 650

Heavy pepper rub. 12 hour smoke at 225° with SuperSmoke for first hour. At 165 internal, wrapped in butcher paper and added rendered beef tallow from trimmings. Put back on til 200 internal and rested in warm oven for several hours.

Very impressed with the smoke ring on the Traeger. Only thing I’d change next time is putting in a cooler instead of warm oven for the rest. Point was moist and delicious. 9.5/10

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