I have a new PK300 and an Akorn. I have previously owned a Weber 22”, a Masterbuilt 560, and a Pit Barrel Cooker.

Gmg with cherry wood pellets. 3 hours at 225 moving to 400 to give it a bit of char before resting

I've got 4 10-ish lb pork butts in the smoker for a party on the 4th and I'm about to fire up the grill for some ribeyes; we have two briskets in the fridge I'm gonna start on Tuesday morning, so I'm getting my mileage outta Weber this week!

I’ve been using a vertical smoker for years. I always like to put a layer of foil down at the lowest layer to catch some drippings from my butts.

Now that I got this pellet smoker (pit boss) I don’t see an easy way to do that. Should I just say fuck it and go no foil? Should put foil down at the bottom near the heater?

This is my Steak Tomahawk I smoked last weekend. Can’t wait to make some Ribs today!

I gotta stay in practice waiting for football season to start.

cross-posted from: https://midwest.social/post/838499

Simple brown sugar brine for about 4 hours (forgot to start it before bed), then coated with melted butter with Penzey's Mural of Flavor and Galena Street.

225° for 45 minutes with Sam's club "Competition Blend" pellets in the box. Then 350-ish (max I could get out of it) for about an hour and a half with no smoke until breast was at 160°

Used the drippings for gravy for mashed potatoes.

This is my home setup.

Top left is pork butts. Top middle is a brisket covered in Carnivore Black. Top right is a brisket with salt and pepper. Bottom right was done by another cook, I can't remember his rub.

Here's a shot of the Ugly Drum Smoker I made a few years back.

Just some BBQing I did a few days ago. :)

This one was smoked on the Traeger for close to 2 hours low and slow.

Drumsticks with a light Cajun rub on the pellet pit.