I dont understand everyone that says you need to set there all day babysit a wood smoker??? They either haven't used one or not enough to figure out how to load it and set or they haven't used a good one. Takes a little time to get the fire going then get it set but after that I can pretty much walk away from it. Ive had mine producing heat for days without touching it. I regularly smoke brisket for 8 hours without touching it after I get it going. I regularly get mine going then go to to town for hours. And I can also pretty much cold smoke on it to. Ive even smoked cheese on it.

Miss Tootsie shovels coals all day to smoke her meat and people come from all over the world to eat it...

The famous lady is Tootsie Tomanetz (known as "Miss Tootsie"), the legendary 91-year-old pitmaster at Snow's BBQ in Lexington, Texas.She is widely celebrated as the "Queen of Texas BBQ" and is known for her hardcore work ethic—tending massive fires, shoveling hot coals into the smokers, and working the pits throughout the night.Here are a few quick facts about her:The Routine: She begins her legendary cooks late Friday nights, working the pits through the early hours of Saturday morning so the brisket and pork are perfectly smoked.The Fame: After being ranked the #1 BBQ spot in Texas by Texas Monthly, she gained international fame and was prominently featured on Netflix's Chef's Table: BBQ series.The Hours: Despite her global fame, she works Saturdays at Snow's BBQ and maintains a regular weekday job at the local school district.

I have a friend who's dad was gifted an electric that is new in box , he hasn't used it in years it is till new in box so I am getting that to test with.

My brother is all about his pellet but had an electric for years.

My dad has been wood/charcoal he does a lot more fish than anything else , I am running on his old smoker right now with a patch

way back my dad had a LP

this is also a little market research although yall aren't my target audience , my target audience is looking for simplified ways to get good eating.
so, simple easy to follow instructions to cook things in ways they haven't maybe thought to do , honestly anything I get paid for is marketing recipes for friends that sell at farmers markets mainly.
if they can get good eats at home without huge effort they will spend some of their going out to eat budget on good local meat.

show someone a recipe that looks good with some pictures of the food , clear instructions and they are more likely to buy and try it the product.
If they like it they become repeat customers. that is the goal , honest good product with a little help to make it well so that they enjoy it and come back.

I am in no way trying to write for pit masters , I am writing for suburban mothers who want to feed their families good and healthy food. they are the ones most likely to buy at a farmers market.

Started when I was in Jr high with a orange Brinkman wood smoker, went to a LP/wood stand up, then to a Oklahoma Joe style offset, now I have a Traeger pellet smoker.

I like the convivence and versatility of my pellet smoker but I miss the actual smoked flavor and cool factor of the woods ones. However, it's pretty nice to be able to put a brisket or shoulder on and go to work and monitor the temp on my phone.


We and a few buddies used to sell smoked suckers and smoked salmon to the lunch ladies at our Jr High. Bet there's not many kids doing that these days.

Hundreds of pounds of meat and all of it taking different cook times

One of funniest videos I've ever seen was put up by Tuffy Stone who is one of those high end competition guys........judges bbq competitions on TV, etc. Has smokers that probably cost in excess of $50,000.........and video in question was smoking food at home.......and for that he used a Weber kettle.

As near as I can tell, a lot of the competition guys do use Weber Smoky Mountain.........and Drum Smokers, which are souped up improved WSM. This is one example.......



Heat from some form of charcoal, plus real wood for the smoke. It is also pretty close to set it and forget it........and will hold steady temps around 275F for about 8 hours.......long enough to smoke big cuts like briskets, pork shoulders, ribs, turkey, etc. About all it won't do is sausage..........can't be kept going at the low temps needed for smoked sausage. About $1,000 for a good one vs. $5K for top end offset. Those are works of art.........but...........

LOL. You apparently missed the post of Wolfie's prime rib though.

Sure did, it’s made out of a water tank on a cement truck.

So aren't you guys actually talking about BBQ'n?
Smoking is about slow and cold, like for jerky and fish; right?

That sounds like "cold smoke".............did a slab of bacon like that a month or so back.

I guess that's what you could call it. Like this.
BTW, Stan's is a better tutorial.


Or this? Except this is terrible weather for smoking, I wouldn't attempt it.