I've tried it. It's not for me. If it was the superior method every competition chef would be throwing their ribeyes directly on the coal. I have a couple racks of st louis cuts smoking today. I'll try to remember to grab a picture.

 

Made my first smoked meat loaf. This will become a staple.

 

Smoked meatloaf is so good. Only had it once and it was excellent.

 

I'll have to try a meatloaf that looks good.

I had absolutely nothing planned today so I prepped some stuff this morning and ran my smoker. Not too bad for a Masterbuilt electric smoker that cost me $60 on an amazon black Friday deal a few years ago. This thing has done a ton of food.

Rack of babyback ribs, a pack of pork loin strips, bone-in chicken thighs. Various seasonings over all of it.

Smoker set to 225, ran maple chips until the first batch pulled. Pork loin and chicken in for 2hrs 15min, came out amazing.

Ribs in for 4hr 45min, came out spot on. Meat came right off the bone and plenty juicy.

 

I made some grilled beef fajitas yesterday and today made some birria (had some chuck roast and shank in my deep freezer.) Pretty dang tasty. Wife and kids are eating the birria in tacos 😋

 

I’ve gotta clean the smoker out and get it prepped for the bird on Thursday. Gonna spatchcock and brine it and then smoke it.

 

The ritual has commenced.

 

Turkey got them butterbreast bolt on’s.

 

I'd **** a butterbreast turkey

 

Got up at 6am and it was already at 170*. Threw it in a cooler and went back to bed. Carved it up and threw it in the fridge until lunch time. Taste testers approve of the flavor.