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Post your food pics of your cooks, I'll start it off with stuffed crust pulled pork pizza with carmalized onoins.

I bought this portable outdoor traeger pellet patio fireplace used, it is gravity pellet fed & requires no power (no fan) it is model TFP025 and it was made in Mt. Angel Oregon. I can't find any information on the Internet about this unit, if anybody has any information or knowledge on this...

A friends daughter was just diagnosed with celiac disease. I see a lot of the BPS rubs & products he sells is gluten free. This is great, it's nice that you are keeping certain people in mind when making these rubs. Any good gluten free recipes anyone?

My family wishes you a happy b-day. Hope you have a great day with your family, they are lucky to have such a great person & pellet chef in their lives. We wish you many more to come.

I am doing a couple batches of ground jerky (Nesco brand). Instructions tell me to mix 1 pack of cure & 1 pack of seasoning with 1 pound of ground beef & put in dehydrator for 5+hrs. It does not tell me to let it cure for any amount of time because I'm sure it will cure in the dehydrator. No...

Thought this chart was kind of cool http://www.mybestsmoker.com/wp-content/uploads/2015/02/smoking-times-and-temperature.jpg

Salmon Jerky :)Here are the ingredients used: 1/2 gallon water 1/2 quart maple syrup 3/4 quart Rogers Golden Syrup 2 quarts honey 3/4 cup course salt (pickling salt) 4 1/2 pounds dark brown sugar Mix ingredients in a food grade container. Cut salmon into 1/2"-3/4" chunks & put in brine...

Just wondering if anyone has any feed back on this product. I unfortunately do not have a MAK yet to sit beside my Memphis Elite so I would like a wireless unit to keep an eye on my temps. iCelsius Store

Usually you would foil a brisket at about 150° Internal temp, now my question is if I like a darker bark can I foil at a higher internal temp? Say 170° or 180° or is this a bad idea & why?

Chicken Lollipops Started with some chicken legs Lolipoped them & rubbed with olive oil, yardbird & happy ending Put on smoker @ 300° Removed from smoker & sauced with Blues Hog when internal temp was 165° Returned them to smoker to tighten the sauce Removed when internal temp...

This is my little summer get-a-way, it is my permanent campsite at the lake, the golf course is right across the road (bonus). My lake transportation My outdoor cooking area^^^ Almost forgot Mickey Moose

5 racks beef ribs 3 racks baby backs Cornbread Baked beans Garlic bread Taco salad

I cannot view the photos or albums in the Gallery on my Ipad or IPhone, was wondering what I have to do or install. It is just a white blank square where the pic should be, the headings are there.

Just wondering how everyone else tries to somewhat control the overshoot. When i open the lid for long periods of time to sauce ribs etc... It obviously senses low temp & starts dumping pellets which cause a major overshoot after you close the lid so what I have been doing is turning the set...

Picked these up from my butcher, he is saving them all for me. Just gotta keep it a secret around here, I have a good thing going.

Originally Posted by Big Poppa ok here is the deal to remember with finishing temps the lower your pit temp is the longer the meat will be on and the lower the final internal temp will be.....at 225 185 is probably right....275 maybe 205 ish Sorry for the dumb question but does this apply...

BP I think I'm good for a week or so.What rub does everyone use on what foods? What sauce does everyone use on what meats? THESE ARE ALL MY FAVORITES

Started with 3 racks & rubbed with these magical dusts.smoked @ 225* for 1 hr, bumped to 275* for another 3 hrs. No foil used. Sauced & back on for another 1/2hr. Thanks for looking

Picked these up @ Costco. Sprinkled with the rubs shown. Added garlic & butter. Tuned Memphis to 275* for 15 min , then bumped to 350* for another 15 min, added crab near the end to heat through. Thanks for looking

I used 1.6lbs hot Italian, 1.6lbs ground pork & 3lbs ground beef. Rubbed all layers with rubs shown. Cooked meatloaf @ 275* for 4hrs then bumped to 350* for 1/2hr & basted twice with Blues Hog. Pulled at internal temp of 165* Thanks for peeking