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I am looking at joining Sam’s because they are offering their membership for real cheap through the end of the month. I was noticing they offered a “trimmed” prime brisket for the same price as their regular (untrimmed?) brisket. Does anyone have any experience with this? Do you have to order it...

I am wondering how many out there use their smokers to create bribes? This is why I ask… Some time ago I complained that I don’t get to smoke brisket or pork butts or ribs often enough since it is just my wife and me. So, I started looking for other outlets. Turns out the guys in my band really...

Just picked up a couple of USDA choice grade tomahawk ribeyes at Costco for $9.99 /lb. That is considerably lower than I recall seeing them anywhere.

Has anyone done the 3-2-1 method with ribs using internal temperatures as a guide rather than time? If so… What type of ribs? What was your wrap temperature? What was your unwrap temperature? What was your finish temperature? Thanks!

While trimming this brisket I came across a cavity behind the decle that looks like this. Is this a problem?

Just saw that Jimmy Buffet passed away yesterday. Very sad. He made major contributions to music and society as a whole and enjoyed the benefits of all his hard work to their fullest. RIP! Your memory lives on.

My wife was showing me a post on a forum she watches for Costco deals about them having “blade tenderized” ribeye beef caps for sale. Someone in the forum posted that the process they use could introduce bacteria into the center of the meat and therefore it must be cooked to an internal temp of...

Someone posted a link a while back where the chef butterflied a pork shoulder and cooked it at a higher temp and got it done quickly. At the temps he used, my 590 doesn’t produce much smoke. So, I want something lower. And, I’m not looking for a super short method. But I would like a technique...

My wife and I bought a new to us house 2 years ago. The house satisfied a bunch of our must-haves, nice-to-haves, and didn’t-know-I-needed lists. One thing it didn’t have was a range hood that ventilates to the outside. It has a nice hood that just throws smoke and odors up in the air and...

I am about to use my new Inkbird Sous Vide to reheat some vacuum sealed ham. I am using 140 for about an hour since it is unfrozen. I have no idea if this is right. I would reheat ribeyes and prime rib to 132 since I wouldn’t want them to cook more than medium rare. Brisket and pork can...

I have been having intermittent trouble with my 590 not lighting over the past 2-3 months. Sometimes it works, sometimes it doesn’t. When it doesn’t, I open it up and find a pile of pellets in the pot. A few of them may be slightly warm. Once or twice, I cleaned out the fire pot and tried again...

Ok, so that really isn’t true. But, the problem is with what my wife and I eat, I really only get to do about one or two briskets and two maybe three pork butts per year. It sure is difficult to hone one’s culinary skills with so much passage of time in-between cooks. I do keep some notes and...

Due to timing issues, I had to reverse sear a ribeye today for tomorrow’s dinner. What is the best way to reheat the ribeye?

I wrapped my briskett in towels and put it in a cooler at 11am. Can I leave it there until 6pm before I slice it?

I am doing my first brisket starting this Sunday. After reading a lot of posts here, I decided I wanted to try injecting it with some wagyu beef tallow. I ordered some from Amazon and it was supposed to arrive last Tuesday. Well, that ain’t happening. So, does anyone know where I can buy some...

Choice Brisket is $1.99 /lb at Kroger (Macon, GA area) this week. I just picked up two 14 pounders.

I’d like to start smoking some fish. But, I am not sure where to start. I haven’t cooked a lot of fish even on the stove or in the oven. So, I thought I’d ask the group about their favorite fish and smoking technique(s). My wife is not too fond of salmon. So, I’d particularly appreciate any...

How are folks catching the drippings when smoking a Boston butt or brisket on the 590? I don’t want a pan with high sides that would limit the smoke from surrounding the meat. One solution I read on the 340 forum was to smoke for 8 hours on the grate and then put it on a wire rack in a pan...

I have never smoked (or otherwise cooked) a prime rib roast. So, I have been reading various threads here and started formulating my plan for how I want to cook one (reverse seared is where I’m heading). However, I have a few questions. My wife tends to like her beef a little more done than I...

All, I would appreciate any help/recipes/techniques for cooking Chilean sea bass. There is a local restaurant that puts just the right sear on it. I am not sure the best way to do that. I read an old post where someone used the sear plates (which I have) and oiled them twice, but still had...