I don’t have a deep fryer, but I know a lot of people will toss them in the air fryer when they come off the grill. I’ve tried it a few times, but it usually dries the chicken out. I’ve refined my method over the past year almost to where I’ve gotten them perfect.

Great stuff! If you want to try something new: Throw them in the deep fryer for two minutes after you pull off the smoker.

What's your favorite all-around wood? I recently became hooked on, yes, white oak. Gives off a hint of vanilla, with a light-moderate profile. Works especially well for larger cuts of meat. I tend to mix with pecan. *Hickory is rare as gold right now, in south Louisiana.

What is your budget?

Offset Exhibit 3

Offset Exhibit 2

Offset Exhibit 1

Wings are my favorite to do, and I think I finally got my method down after piecing together from other peoples’ methods. The first batch I did turned out rubbery and I wound up tossing the whole batch. The wings pictured here are the best I’ve ever done in any appliance.

Pro Series 34. After living on my own for 20 years or so, I have my first grill. So as you can imagine I’ve learned a lot in the last few months. A lot of ups and downs and trial and error. I regularly do chicken-breasts/thighs/wings. Steaks have been hit and miss, but I almost always toss them in a cast iron after hitting temp on the grill—the reverse sear does give a nice flavor and texture though. Today, I’m doing my first butt. 8.95lbs, planning on smoking for 9 hours or when it achieves temp.

I had a Pit Boss vertical smoker (4 Series I think) for a couple of years. Sold it last year when I moved. I really liked it, but I'm in the market for another and I'd like to hear from you fellers on why you went with yours and what you like and dislike about it.

Weirdly enough I've mastered handling stalls. Only took me a year lol.

Stall, Plateau is explained in this article. https://www.huffpost.com/entry/physicist-cracks-bbq-mystery_b_987719

BuckBoard Bacon. Pork loin salt-cured for ten days and smoke to 160 degrees F. Sliced thin, it tastes like bacon. Slice thick, it tastes like ham. I used Morton's Tinder Quick, but you can find alternatives if you don't want to use nitrites. DeeJay is one of the best sources of recipes and just general cooking. I call her a friend. DeeJay used a Boston Butt for hers, but I much prefer loin, less fat. https://www.deejayssmokepit.net/BuckboardBacon.htm

Big Green Egg Exhibit #4 Cedar Planked Salmon:

Big Green Egg Exhibit #3:

Big Green Egg Exhibit #2:

I will say, this makes me jealous.

Big Green Egg Exhibit #1:

Change my mind.

Picked a couple up from Home Depot. Inexpensive, reusable, great for vegetables and fish. Had some great grilled tomato’s in New Orleans. Nothing but fresh sliced, little olive oil, salt and pepper. Mat works great with them. Trick is to make sure mat hot when putting them on. Heat my grill to 350 or 400 at least.

I think most folks never hot clean. Mine got to where it was flaming from build at times on hotter cooks. Hot clean works well but would notify any neighbors and local fire. Probably safe to have a hose close by with anything being that hot.

Got it! That's crazy that it smoked that much. I've never done that with mine and owned it for about 8 years. I clean out the charcoal regularly but never hot cleaned.

Put normal amount of charcoal in. Valve open and run Egg as hot as it will get until fire burns out. Cleans all old build up off. Recommended once a year if you care to keep grease accumulation off. I had been using the one i hot cleaned for six years. Inside looks close to new now. Will ruin gaskets so recommend waiting until they need replacing anyway. May want to take thermometer out. Left mine in but did not hurt it. Pegged out well above 850 degrees. Be ready for lots of smoke for a couple of hours if egg has a lot of grease and grime. After burn and cool down vacuum clean with shop vac

Wait, what did you do?