Essential oils for the win!
/r/smokingSlow and low in the key of E...
/r/smokingI see he too is a man of culture!
/r/smokingMy first smoke!
/r/smokingI recently got into smoking meats. This is about the 5th time I smoke ribs. Thoughts from experts? Learned through YouTube videos. I personally really like HowToBBQRight channel.
/r/smokingCold smoked some cheese this weekend.
/r/smokingIt's a jerky kind of day. 155 until I think it's done with mesquite.
/r/smokingMy first Chuck roast, pretty happy with it.
/r/smokingSmoked Chicken Thigh Al Pastor/Gaucho Style
/r/smokingBought my first smoker yesterday and started this pork shoulder about 3 hours ago. Pretty excited.
/r/smokingDay off and chicken breasts were on sale, quick afternoon smoke
/r/smokingFirst time after new years, drumsticks marinated in apple juice, smoked on applewood for 2 hrs and after first hour dipped in 1:3 bbq sauce and beer mixture. Simplicity itself.
/r/smokingSmoked beef short ribs for 7 hours just to add to my Holy Mole chili.
/r/smokingFirst go at beef back ribs on my new Weber Smokey Mountain. Used the Big Bad Beef Rub from Amazing Ribs. So good.
/r/smokingThanks for all the tips r/smoking. First brisket was a great success!
/r/smoking1st time smoking anything, 12 lb packer turned out pretty good!
/r/smokingJust a young Nigerian fella new to this new smoking thing. Ignore the weird editing it’s from my Instagram stories
/r/smokingSmoked cajun chicken, turned out great. What should I smoke next?
/r/smokingI didn’t have to smoke the Italian sausage for 2 hours, then smoke the whole ziti for 4 hours, but here we are. Guys, I might have a problem.
/r/smokingI like chuck
/r/smokingBought a new toy. Excited!
/r/smokingBest Mac and cheese ever. Smoked for 4 hours, 250 for 45 minutes. Never going back!
/r/smokingMade some St Louis ribs yesterday in preparation for my first BBQ competition
/r/smokingFirst time doing brisket, how’s it look ?
/r/smokingNo matter what...
/r/smokingBeef Ribs - 6hrs @ 275F, wrapped in butcher paper after 3 hrs
/r/smokingAttempting my first texas style brisket today. Wish me luck!
/r/smokingPoor man's burnt ends. 3 lb chuck roast cooked over black cherry at 225 to 190. Rest for 15 minutes and cut into cubes. Currently on the smoker at 300 for an hour. Final product image to come.
/r/smokingBeef spare ribs with pecan smoke on the Pit Barrel Cooker. 3.5 hours cook time.