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welcome i hang mine all the time i have had 8 racks could have got ten i like it that way. anyway welcome again.

merry christmas to all,be safe and have fun

hi go big red, if you are looking for the easiest no muss no fuss smoker you have ever used this is the one, you can smoke anything in this smoker and it turns out great. good luck and good smoking....

stoggs welcome from colorado, have fun with your new st

sundown hello , not trying to be rude or anything but scotts method does not work at 6100 ft . i have done several now since i got my st and it takes 2hrs per lb and sometimes more if you go by...

can anyone tell me how much broth to inject in a brisket and i know it depends on the size of the brisket lol.i would like to try it that way because mine keep coming out dry, i do every thing the...

n5zbj.. looks great sounds great now i have to try that. nice job. good smokin

yes call st first they have an outstanding customer service . there is a learning curve with the st but they work great when right. i have a brisket in right now its been 19 hrs and just now ready to...

ttexan, welcome to the forum,i'm afraid i won't be much help on that but someone with more knowledge will be alond shortly there is alot of info on the past post maybe you can find an answer there....

thanks steve have done quite alot since that post, the color comes from smoked paprika,i love my foodsaver put the extras in freeze for later

well its been 12 hrs now and still going just now at 150 degrees, smells great woke the wife up with the smell when i opened the back door. be back later:

hi all.... was wondering if anybody lives and smokes at altitude and notices any difference in cooking times, like longer finfshing time compared to flat land smoking.i live at 6100 and some times it...

BAMCAM all good advice also look at youtube-smokintex there are some videos .and welcome to the forum.

just put in 13 lbs of brisket and 14 lbs of pork shoulder221

i hope there as good as you think they will be ....smoke on dude

man that looks outstanding////// nice job...........

got the brisket done wife says its the best yet,came out juicy and tender 8lb 13 hrs smoked to 170 then foil panned and back in until it got to 191.yummmmmmm198199

opps................

got though with the pulled pork now i have moved on to ribs . i did 3 slabs st. louis style 3-2-1. 3 hrs smoked 2 hrs wrapped 1 hr unwrapped turned out great.197 now i have a brisket in...

its pulled all fat gone none to pull out . its so good out did my self this time196

done waiting 18 1/2 hrs to hit 200 degrees looks great smells great now to let it rest195

waiting and waiting 9 lb butt in smoker on 225 in last night at 7 pm its now noon been 17 hrs all temps are ok have been watching thermometers just a slow cook i guess...

hi ... hope you like yours as much as i love mine, its so simple and so good. bye and good smokin

way to go sounds like a good time and a lot of work. congrats to your son and to you for getting him there.

hey billybob your idea about smoking steak is right on target took a cheap steak top sirloin smoked it for 30 min @225 then on a hot grill for 2 min per side could not have been better very good...