[HoosierBrew]

Every on March 18th (day after St. Patrick's Day) I go to the supermarket and buy up a bunch of the corned beef briskets and smoke them, creating some of the easiest homemade pastrami you can ever find.

Get that internal temp up to 205 and you are good to go!

I've done the same. Very tasty !

[mharding73]

I smoked a fatty tonight. 

[Wort-H.O.G.]

I smoked a fatty tonight. 

nice ring. looks tasty 

[BrewBama]

[PutnamBrewer]

Here's some of what's been on the trusty WSM:

First time smoking with a few other enthusiasts.  Learned a lot that day!



Ribs!!

[Phil_M]

I used to have one of the offset smokers like is in the center of your first pick. Worked great till I hauled it to so many places that it ended up badly out of square and wouldn't seal properly. Ended up scrapping it a year or so ago.

But I did just order a Pit Barrel Cooker, so hopefully I'll be smoking some bbq again soon!

[PutnamBrewer]

After smoking for the past 4 years, I've used my Bradley Electric smoker and the Weber for the past year.  Both have produced great and I mean great BBQ.  I was thinking of going with a horizantal smoker but for what the Weber does and how well it works, I don't know if i'll get another one.

I am, however, heavily considering a Kamado Joe or Big Green Egg. 

[factory]

After smoking for the past 4 years, I've used my Bradley Electric smoker and the Weber for the past year.  Both have produced great and I mean great BBQ.  I was thinking of going with a horizantal smoker but for what the Weber does and how well it works, I don't know if i'll get another one.

I am, however, heavily considering a Kamado Joe or Big Green Egg.

I keep checking out the Big Green Egg whenever I stop by the local Taylor's DoIt Center.  I'm going to take the plunge one of these days and pick one up.

I smoke my ribs with a nine spice dry rub.

[HoosierBrew]

My old 2 chamber New Braunfels has a little rust but still rocks out the ribs and pork butt. Can't wait to get past the frigid, wintery crap to smoke some 'cue. My spice rub is pretty solid, too.

[Joe Sr.]

My old 2 chamber New Braunfels has a little rust but still rocks out the ribs and pork butt. Can't wait to get past the frigid, wintery crap to smoke some 'cue. My spice rub is pretty solid, too.

I smoked some brisket for Christmas dinner. But we haven't had nice weather since. Rain. Snow. And cooooold.

[HoosierBrew]

I get (liquid) courage and smoke ribs in the winter a time or two a year. Wouldn't want to spend the 12-14 hrs on a brisket right now, but if it gets back up to 50F or so, I'm there.

[Wort-H.O.G.]

yep bet we get some more warmer than normal weather in feb-march......break out the smokers boys!

[jeffy]

I remember trying to cook ribs for my wife's birthday (January 29) when we lived in Cincinnati.  The grill was under a foot of snow.  It didn't end as well as it could have, but was fun to try.

[Joe Sr.]

2015 Superbowl I did ribs and a turkey in the middle of a huge blizzard.

It was easy to check the temp, because I was outside shoveling all day.

Leftover turkey made the best chili ever.  Ever.

[flars]

Couple more racks of St. Louis style ribs to be vacuum packed for the freezer.  Second time I used the smoker since ordering in late November.  Wife suggested keeping the smoker on the front porch to watch the temperature from inside the house.  Forecast was for a high of 39°F and sunny on 12/5/2015.  Next time I'll do six racks of ribs at a time.
I still need to add some insulation to the smoker to use it during cooler weather.  Propane fired Smoke Vault by Camp Chef.  Racks are large enough to do the largest racks of ribs.