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I put 2 pork shoulders on last night. Usually the smoker holds 225 very well even at 14°. But last night was only about 32°. I obviously opened the door in the beginning to put the shoulders on at 1:00am, and once about 25min ago to wrap. See red line in pic below. Any ideas besides a...

I got a 20+ pounder butterball turkey. I'm looking to spatchcock and smoke. Not sure what kind of rub would be best for this. I believe it comes brined already.

Anyone in NY? If not, I don't blame you, but if so, where are you getting pellets locally for a good price? I'm in Long Island. I'm running out of options.

Is this an early stall?

I usually either cook the shoulder naked all the way through, or more recently I've been waiting until the stall, then I'll wrap in butcher paper. This time, I've decided to wrap in butcher paper at the stall, and then put the wrapped shoulder in a deep alumininum foil pan for the remainder of...

Ok so I know people usually use special curing salt nowadays to make dried sausage, but somehow people survived for years by doing it with regular salt and I doubt they had a slough of curing salt options to choose from back when. But I do want to make sure I can in fact use sea salt to do so...

About to purchase and American Wagyu Gold Brisket from SRF. Anyone ever done one of these? Typical 225 and wrap in butcher paper at stall until done? Do their briskets need trimming?

Anyone use Camp Chef pellets? Are they any good? I can't get Lumberjack pellets near me and need pellets. Long Island, NY

This would be a birthday gift. Idk. I'm not trying to be cheap, just wondering if it's necessary since he has a happy life with no wife and us kids are not living there anymore. Mine is the old style RT700. I know nothing about the other models. Maybe you guys can chime in.

Can't wait. I couldn't resist. This is the other half of the Christmas Eve roast.😁. The girlfriend came crawling back to me cause she couldn't resist me🙄. So it's just me, her, and the kid. Now you know why I didn't jump the gun and send naked pictures of her. 🤣 lmao

Just wanted to share a couple of pics as I have a Kurobuta Berkshire shoulder on the RT700 for today. Looks like I'll have a lot of left over since the girlfriend broke up with me after Christmas. She said something about me not listening to her enough? Idk, I wasn't really paying attention...

When I open the app I cannot click control. Everything else works....recipes, shopping, etc., but when I push "control"....nothing. see? I think I'm signed out but when I try to recover my password it sends me a verification code and then it says invalid verification code.

Hey guys. I've done brisket, pork shoulders, pork ribs, beef ribs, rib eye steaks, chicken wings/thighs/breasts/whole chickens, roast beefs, chuck roasts. I have never attempted a rib roast. This baby is prime and about 2ft long, maybe 2.5ft long. I'm asked to cook this thing for Christmas...

In the RT700 right now is a Berkshire Kurobuta pork shoulder. I'm thinking 30 hours for this 18.5 pounder. I know people say 2hrs per pound but that just seems like a lot to me. Usually a 10-12Lb ill get done in 15hrs. We'll see. I'm really excited to see how it turns out since I never had...

Hey guys. Just wondering if anyone came across the Rectec Asian Persuasion rub and can share the recipe. This stuff is great on wings. Need more!

Hello, I just got 2 shoulders from SRF. I'm just trying to get an idea what to expect as far as defrost time and cook time. SNR said 6 hours per LB to defrost in refrigerator and 7 hours total to cook at 225 to an internal of 200 lmao. I know the cook time is wrong but I thought it was funny...

I have a technique that I use for pork shoulder that i may have found out on here. So thank you. I usually like to cook pork shoulder naked because I like texture on the outside and also I like to get as much smoke as possible. What I do is throw it on at 225 and then when it hits 160, i...

Hello, I've never tried Berkshire pork yet, but I thought Berkshire was like the Kobe of beef until I came across these other two names. Iberico, Duroc. Was looking to do another pork shoulder. Does anyone know the difference in quality between the three? Berkshire vs Iberico vs Duroc?

Hey guys. I never usually cook above 225, but I decided to crisp up the chicken wings in the final 30min by cranking up to 400. When I went out there, it was like a smoldering forest fire, no flames, just thick white smoke. Made the wings taste bitter. I know what it was. All the 225 cooks...

Hello. I'm looking to do a "go-to" mix that I can use for a while. I plan to do a mix of Hickory, Oak, and Cherry. Which percentage mix of each would give the strongest and most flavorful outcome?