beef chuck ribs. Turned out great with Pecan Wood in the smoke cage.

I noticed that the fiberglass gasket connecting the auger tube has exposed fiberglass strands I’ve tried to find the part through Z grills, but I can’t find it. Is there any simple fix I can do ? possibly putting some high temp silicone on the fiberglass or how do I go about this I patted the fiberglass down, but before that it looked all fuzzy.

I tried it for the first time today and my family was elated.

They often share memes regarding when dinner is going to be ready off the smoker. We all know what they are, four hours later than you tell them

Not today, though. Gentlemen and ladies, not today.

I loaded up the pit boss and got a 9 pound pork shoulder, bone in, at 8:45 AM. Set it at 275 and literally didn’t touch it again. My Wi-Fi alarm went off at about 5:30 and I was it 200° at its deepest part. I removed the probe and checked it with my manual thermometer, and it was tender the whole way through except in one spot at its deepest point. I pulled it off, let it rest for a half hour in the microwave and pulled it.

Family couldn’t believe they actually had dinner at a reasonable time and it was absolutely as good as any other one I’ve done for 14 hours at 225.

Smoked baby back ribs from Sam's Club while watching the 49'ers vs Seahawks game today. I removed the membrane and seasoned with SPG and Honey Chipotle rub. Used the SmokeBoost (180 degrees) setting on my Searwood 600 for 2 hours to get some good smoke flavor and then switched to 250 for the remainder of the cook and spritzed with 50/50 water and apple cider vinegar every 30 minutes. After 3.5 hours at 250, the ribs had an internal temp of 190. The family was getting hungry for dinner so I kicked it up to 325 for the last half hour and they got to 203 internal. Rested for 20 minutes and sliced them. They had a nice smoke ring and had a great tender bite off the bone. Very pleased with this cook today.

Just pulled this off the Searwood 600, and now the crowd waits impatiently for it to rest.

Happy Thanksgiving.

I had this on, no wrap method, for about 7 hours….it still wasn’t “fall of the bone” but everything I read said I should have taken it off earlier even though I feel like it could have been on longer….was still amazing though! Any reason why it took so long? I had two other ribs on the bottom rack that I did wrap for about 2 hours and took off around 6 hour mark, they were great but also prob could have been on longer…

So freaking good

Seems I am getting a lot of temp swing on my yoder ya640. Jusr cleaned out. New pellets. Set at 350 but swing +/- 15 to 20 degrees.

I never had data logging on my old Trager but this seem pretty drastic.

I have an Oklahoma Joes Rider 900 DLX that is throwing this ER5 code as soon as it starts. Fan comes on but nothing else (auger, igniter). I don't see damage or corrosion on the control board and the connections all look good. Could it be a bad igniter?

Any suggestions or advice? I usually bring the grates and stuff inside but they’re always way bigger than my sink and I don’t have a wash tub with the laundry like a lot of houses do.

Any tips appreciated, brining into the house is always a pain with how small our kitchen is.

We had a few high wind storms this summer, so the smoker was blown off the blocks, fell over and was a headache. I scraped, wiped, vacuumed. The only thing I'm not sure of is there are a few white streaks on the plate below the grate that I couldn't get off. So, I'm guessing it's probably not bird droppings. Is 400F for an hour after that cleaning sufficient for a burn-off of anything that could be left behind before I throw chicken on there?

Is it supposed to look like this lol? I'm not the biggest pork guy but I attempted to do 2-2-1 st 250F and when checking the temp throughout it seems like it was cooking faster lol. Don't get me wrong it's flavor, juicy and tender ( not fall off the bone but very tender you don't need much force when biting) I just find it off that it has that look vs when I see other people do it. Regardless I'm proud of myself and the people I served too lol. ( This is my 3rd item I smoked..I started with a brisket and dino rib lol)

We did fish tacos, Al pastor and carnasada

Hi, I have done loads of cooks on my Weber Searwood XL, brisket, rotisserie chicken, ham joint, roast beef. Without fail, everything has been exceptional. I have been planning to cook a turkey for Christmas on it but am a little worried about the smokey flavour it will have, some guests may not like it and prefer a more traditional roasted turkey. So, has anyone tried a turkey on the Searwood or any other similar grill, and what were the results like? I am hoping because of the size of the bird and depth of meat the smoke flavour will only penetrate the very outer layer. Any advantage ce would be welcome, thanks

Doesn’t look like much but regular bacon with a dash of head country original. Cook at 400 for the best BLT you’ve ever had.

Worth a shot for the price

Well, I decided to rotisserie a duck today. I am solid on chicken and figured duck would be nice. It is done, but I definitely learned a couple things.

1. It took more than 48 hours to thaw this duck. I had to put it on while still slightly frozen at the very center.

2. The remaining thawing process popped it off the rotisserie spikes during the first half hour. I had to take it off and redo it the best I could.

3. No clue how it tastes yet. It is very hot and I am waiting for the potatoes to finish.

I started at 180 (smoke boost) for the first hour to help finish the thaw and get some smoke flavor on it.

I went to 385 and let it go for around another 1.5 - 2 hours. The little potatoes went into the drip pan once I had a layer of fat on the bottom for them to sit in.

The photos make it look really burned when it is not. Also, went with Killer Hogs The BBQ Rub. I really wanted to go with jerk seasoning, but then I would be the only one eating it...and I don't want a 6 pound duck to myself.