Meats Smoker

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Alright salmon has been smoking for 3.5 hours and according to the receipt it 2-2.5 hours. I'm getting inpatient and wa...
11/07/2025

Alright salmon has been smoking for 3.5 hours and according to the receipt it 2-2.5 hours. I'm getting inpatient and want to eat! It is 7 pm right now and 21* out. What should I do? Pull it off and bake it? The internal temp is at 145.
UPDATE Thank you!! First time doing smoke salmon.

Newbie question. How low or high should this cap be? I notice it's adjustable.
11/07/2025

Newbie question. How low or high should this cap be? I notice it's adjustable.

I smoked some rattlesnake and elk back strap. Wow it was amazing.
11/07/2025

I smoked some rattlesnake and elk back strap. Wow it was amazing.

How we feeling about these $25 smoked turkey legs at the Texas state fair?
11/07/2025

How we feeling about these $25 smoked turkey legs at the Texas state fair?

This is a new one for me. I hadn't used my smoker for a little over a month, went out the other day to do some steaks an...
11/07/2025

This is a new one for me. I hadn't used my smoker for a little over a month, went out the other day to do some steaks and there's thousands of ants all over the top. I hosed the whole thing down, lit it up, listened to the remaining ants crackle and pop and then did some steaks. I went out yesterday to check and it's covered in ants again. I hosed EVERYTHING down on the smoker, spayed the inside and outside of the cover and moved the whole thing to the other side of the yard. The picture is from when I went out this morning, but I can't figure out where they're all coming from. They were all over the smoker, but they congregate on the lid underneath the cover. It's relatively new and pretty clean compared to all the other smokers I've had and I'm curious if anyone else has dealt with this.
Late update: I think it was squirrels. I found a dozen or so cherry seeds in the grease trap. I'm assuming they were put there when they still had cherry on them and the ants went to town. Thanks for all the insight and advice.

Not sure where I went wrong. Prime brisket seasoned with kosher salt, pepper, season salt 8hrs before going on the pit. ...
11/07/2025

Not sure where I went wrong. Prime brisket seasoned with kosher salt, pepper, season salt 8hrs before going on the pit. Started it Saturday at 3am at 180°f for 8-10 hours. Went up to 225° For 4 hrs, then went to 250° until internal temp hit 197° I did not wrap at all. rested on counter until IT was 150° then vaccum sealed and sous vide rested at 150° for 12hrs. To me it was a bit dry and I don't see how. I smoked it in a grilla grills mammoth vertical pellet smoker on the top rack, with the water pan full of water and another pan above that full of trimmings for tallow. So there was 3 different "heat diffusers" between the fire and the brisket. Bark was perfect, fat was perfectly rendered, but the brisket was just a bit dry to me.

How’d I do? It’s a venison roast that I marinated overnight and smoked with hickory until 135 internal
11/07/2025

How’d I do? It’s a venison roast that I marinated overnight and smoked with hickory until 135 internal

I’m happy for my first time! Send your hate my way I’m ready to learn.
11/07/2025

I’m happy for my first time! Send your hate my way I’m ready to learn.

This bad boy sat in the pit for 40 hours and rested for 4 hours. The flavor and texture were definitely worth the wait.*...
11/07/2025

This bad boy sat in the pit for 40 hours and rested for 4 hours. The flavor and texture were definitely worth the wait.
*EDIT*
Okay here’s the deal. As mentioned in a comment, I believe the probe was a big factor in this brisket taking 40 hours. I wanted to smoke it at 250, but I believe it was actually running around 200 or less. I had no intention on this taking THAT long. Did it actually sit in the pit for 40 hours? Absolutely. Why? Because the internal temp took that long to hit 203 and to be probe tender. I had plenty of time and wood so I just let it roll. What’s the alternative? I don’t cook to time, I cook to temp. This was one of 3 briskets I smoked at the same time. I won’t tell yall how long those took because yall might kick me out of the group for having too much time on my hands😂 (36 hrs 🥸) They were made for a small wedding, and there was none leftover, so there’s y’all’s answer to the quality questions. Oh, I’m also from Texas, and we call that black stuff bark. It’s pretty desirable.
Hopefully that covers all the questions. I’m planning on smoking 2 more briskets this weekend, and if they take longer than 16 hours, I’ll just see myself out of this group😂

So since so many of you can’t grasp simple concept of it’s just a math equation. THESE NUMBERS ARE FICTIONAL AND FOR LEA...
11/07/2025

So since so many of you can’t grasp simple concept of it’s just a math equation. THESE NUMBERS ARE FICTIONAL AND FOR LEARNING PURPOSE ONLY. I never trimmed this fictional brisket or smoked it.
It’s just how to do the math equation.
Yes I was a restaurant manager for years and I have my own bakery. I’m just trying to explain HOW to come up the math equation to price your product.
How to price properly Smoked Brisket. Here’s the maths for you. Now all you do is replace the numbers with your numbers accordingly.
But you can get the gist of it.
Merry Christmas! 🎄🎁 🥩🍖🥓🍗

This was given to me. What cut is this and what would you do with it?
11/07/2025

This was given to me. What cut is this and what would you do with it?

Deep hickory smoke. Tastes great, looks great. Why is the skin rubbery tough? I soaked it is a seasoned Wright’s hickory...
11/07/2025

Deep hickory smoke. Tastes great, looks great. Why is the skin rubbery tough? I soaked it is a seasoned Wright’s hickory smoke oil and brine water overnight then smoked at 140-160
For 4 or 5 hours then last hour increased heat until
175 inside. Everyone loved it ( except skin) I don’t want novice guesses, what did I do wrong and how can I make skin soft or crunchy?

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61 Executive Boulevard Farmingdale, New York(NY)
New York, NY
11735

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