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Looks good! I’m not sure what Pops are though?

I got a couple for Xmas and I honestly find them to be too salty! It’s a shame too, I was really excited to get them. I’ll probably just use them on chicken since I don’t eat the skin.

I got a 5lb prime rib for xmas that i'm cooking following these instructions https://howtobbqright.com/2012/12/18/smoked-prime-rib/

I dusted these with baking powder and salt. Cooked at 250 till IT of 160, which was about an hour. Then I sauced and raised temp to 450 for 10min. The skin came out a bit chewy. I think for the next try I’ll raise the temp after 30min and either sauce the last 10min or at the very end.

This was by far the best chicken we've ever had. I first brined this the night before in Kosmos Soak & Brine Chicken Soak, and chicken broth. Then i applied Killer Hogs BBQ Rub. I started the smoker at 250 with lumberjack apple/cherry pellets. Once the IT reached 145 I raised the grill temp...

For me, 200 was a bit too smokey. I’m going to bump to 225 next time. But if you really like the Smokey flavor, these turned out perfect.

Reverse seared steaks. Cooked them at 200 on the smoker before searing on the blackstone. Bit too smokey but delicious otherwise. I'll bump to 225 next time to reduce the smoke a smidge.

I recommend reverse searing your steaks, thats what i'm doing tonight for dinner. This will be the first time on a smoker, but the process should be the same. Night before, season with salt and pepper, place on a cooling rack and put in the fridge. Set smoker to 200 and cook until steaks...

Smoked cheez-it’s! First batch was a garlicy mix that I sprinkled on and was pretty good. 2nd batch was taco seasoning and ranch seasoning. Liked the 1st more. Gonna try plain ranch next time and maybe a sriracha batch. Fun to just find things to try.

I covered these with a chicken rub and smoked at 275 for 1 1/2 hrs. Then I pulled them and coated them with a combo kc masterpiece and honey mix and cooked for another 10min. Turned out perfect! Cooked a couple baked potatoes in foil along side them and they turned out just right. Next time...

Ditto here. Got the same cast iron deflector or whatever it is.. goes in 1 way only, pretty straightforward. drip pan on top of that.

Bucket head

That’s what I was worried about.

Cheap fiberglass one from Amazon

Did that fit without modification? Cause if so, I’m for sure getting one! Thanks for sharing! And which one did you get? They have a few different models.

So, i did get a welding blanket and i put it on for my first cook, but the first time i lifted it up to open the cover i saw a few loose fibers on the grill. This freaked me out and i removed the cover. I've only done a few other cooks, but so far I have had no issues with maintaining a temp...

Same here. I'm going to shoot for adding sauce for the last hour and skip the wrap to see if i can get them both tender but also get that carmelization of the sauce

8.3lbs I think

That was my 4th! 1. Chicken Breasts 2. Chicken Thighs 3. Ribs 4. Pork Butt 5. ???

Delicious! Juicy and falls apart at a touch.