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Still making my food list for Memorial Day weekend but I am at least doing a brisket and jalapeno stuffed sausages. Anyone else have something delicious in the works?

Chuck is an awesome smoker meat. I do mine very differently but it turns out great. I do either a 2 hour dry brine or a rub/worcestershire marinade overnight. I like a cherry and hickory blend, mesquite would be good with a bit of moderation. Cook at 225 F until I hit internal temp of 190F --...

very much so! read back a few pages and several of us have smoked chuck and told of our experiences.

Its one of my go-tos. But I have never used it on pork, I rarely eat pork other than bacon because the wife wont eat it. I have also never mixed it with anything else, but it is one of my favorites!

how was the pecan smoke on a pork chop?

Cold smoked some cheddar with pecan last Saturday. I probably left it in too long but the bitterness mellowed after a day in the fridge. Good stuff. I haven't been using pecan lately and I'm craving it. Hmmm what should I do with it next?

same here

Are you slicing (190), shredding (195), or making burnt ends (190, cut back in smoker)?

Definitely not a mesquite expert but I like it in moderation on heavy meets. I plan on cooking with it more this summer so I have been doing some reading. Several people suggest 2/3 hickory to 1/3 mesquite. Your mix mentioned sounds sort of like a pork mix someone mentioned . I'll by run some...

Nice caramelization you got there. Also, you wouldn't happen to be in Meridian, TN would you?

I did pork ribs this weekend but started eating before I remembered to take a picture. They looked great but were actually - meh-. Absolutely needed sauce, and I hate making things that NEED sauce. Maybe I messed them up, maybe it was my personal taste, but I will stick to beef ribs from now on.

I have have one on now. Did you foil wrap mid-cook or let it ride?

It all looks great! I know I'm late but I smoke tri-tip to 125 then pull for 10 min rest while I heat up stove or grill for a 5 min sear on each side.

Looks fantastic! Same basic procedure as a standard brisket?

kind of depends how long you want your shredded pieces to be. The bigger the chunks the longer the sheds. It can also take a bit longer, not that it really takes that long to begin with.

I can attest to that. Even the "Y" paddle. My wife always does this with chicken.

I don't know if this is a picture from earlier or if you actually smoked ribs during a Monday sunrise but I'd still eat them for breakfast!

I have done chocolate chip cookies with pretzels. I smoked the pretzels first for idk, maybe 30 min. Then used my smoker as the oven for the cookies themselves. I believe I used apple wood. Next time I'll go with pecan and smoke pretzels lower and longer. My mac and cheese got a bit thick and...

I do lots of sides and appetizers. My favorites are refried or baked beans, stuffed peppers, and hummus. I haven't set up any cold smoking for salmon or cheese yet but it's on my list. But, more importantly, how was the bear?

Your leg of lamb comment has me thinking... Anyone here have much experience with smoking non-standard meats? By this I mean not beef, chicken, turkey, or pork.