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I bought a pork belly and not sure what to do with it. Any ideas? Sent from my iPad using Tapatalk

At least at mine in Colorado Springs. Cheaper than hamburger. Sent from my iPad using Tapatalk

I going to do a pork butt tomorrow and would like to try a new rub or combination of rubs. Let me know what you like to use. I did find someone who liked this combo: Sweet Money Rub, Sweet Seduction and Pecan rub. Any buddy ever tried this? Sent from my iPad using Tapatalk

I've tried numerous times on two different devices to place an order. When I click on place order the button just fades away and doesn't do anything. I can't figure out how to apply a gift certificate either. Anyone else having trouble? Sent from my iPad using Tapatalk

I tried cold smoking a top sirloin today. I used milts pure grape and pure apple pellets. I smoked it for an hour and sous vide it for 4 hrs after that. It had that ash tray smell when I took it off the grill. Same as cheese when I smoke it. The cheese turns out just fine after it sits in...

I ordered the west coast offense over Memorial Day. Thought I would try a different seasoning on each rib tip. We'll see how it turns out. Sent from my iPad using Tapatalk

Im thinking of buying it.

I found a recipe for thin crust pizza and thought I would give it ago. It turned out really good. Here's link to the recipe if anyone is interested. I copied every step includine the sauce and cheese. Video: New York-Style Pizza at Home - America's Test Kitchen

I have a Louisiana 450 I bought off Craigslist for $475. I've been looking at buying the digital controller ($230)for to get more consistent temps. I noticed a Daniel Boone grill on Craigslist for $500obo the other day. I know its not built as well but it sounds like it has more advanced...

I picked up MES 40 to compliment my Louisiana 450. I have a few things I like with a heavier smoke than I have managed with the 450. I have read good things about the MES and found one on Craigslist. I did a tri tip in each smoker and didn't care for the taste off the MES. I used the same...

I smoked a tri-tip and some pork loins for a pot luck tomorrow. I wrapped them in tin foil and put them in a ziplock. The plan is to put them in some warming trays tomorrow. Do you add a little water or something else to keep the meat from drying out?

I love the deap smoke that our stick burner gives. I also like the ease and flavor that my pellet grill gives me. It just doesn't have the eep smoke though. I would like to know if some one could rate the level of smoke for electric, charcoal, wood, pellet and propane produce. If a stick...

I just picked up a 450 Louisiana and really like the flavor and versatility of the pellet smoker. A buddy and I bought a stick burner a few years back and got hooked. I smoked my first tri tip this weekend for a little over 2 hours at 200 and finished at 475 for about 5 or 6 minutes on each...