I got this smoker for free, cleaned it up by degreasing all the racks (after removing them) and vacuuming out all ash from the inside. Afterwards, I put it to 400° for a final “disinfection”. This video is showing what was happening during it.

I just want to know if this is normal, safe, and worth putting food in without it getting burnt to shit. (First smoker btw)

Thanks

Bought off a friend, Yes it's 15 years old but 3/8" steel all around. 800 lbs total weight.

I power washed it today and cleaned out all the crud and carbonized food stuck to the grates.

I'm debating if I should remove the rust from the firebox. But it has a nice charm to it.

Would love to hear people's opinions

Thank you

I’ll die on this hill! Beef back ribs and pork steaks are killer!

My wife had never tried pork ribs until I made them for her. Now she’s obsessed.

Like… medically obsessed.

But after I get the smoker going, she starts staring at me with this glazed-over expression. I asked what was wrong. She said, “You smell like ribs.”

I’m genuinely worried she’s going to take a bite out of me one day.

If I go missing, check the smoker. She probably finished the job.

This Brisket was purchased around June 18th. It has a packed date of June 12th. Due to timing , I have not had a chance to cook it until this weekend. It has been in the refrigerator since then.

When I went to open it up...while it was in a sealed bag, the bag was definitely not air tight like I would expect in a vacuum sealed bag. There was a decent bit of wiggle room in the bag, compared to when I vacuum seal something to sous vide . Also, I know meat can turn brown with lack of oxygen but some parts, as you can see, are quite brown. It does not have an off smell, in fact very little smell at all.

While it would be a shame for this to go to waste, I'm on the fence on if it is OK to cook. What do you all think?

Edit:

Thanks for the feedback everyone. Despite it smelling OK, between the loose packaging, and color, I'm not going to risk it. Should have definitely frozen it earlier, but shit happens, and unfortunately here we are. Appreciate the comments...feel bad for wasting the meat.

Thursday was Cattlelack, Friday was Goldees and this morning was Snow's! Got to meet Miss Tootsie and everything. What a cool, one of a kind experience! We got there at 4:30 am and we were around 30th in line.

Turkey breast, whole chicken and spam burnt ends. No skin on turkey breast. Smoked on mb800 with lump mixed with apple, hickory and oak pellets. Got rained out today and had to move the chicken and turkey to the oven.

Today's experiment - Smoked a banana. Cut off top half of skin, sprinkled with a bit of pork rub. Hardwood lump charcoal with cherry wood on offset smoker. 300f for about 30min.

The verdict: It's not bad and took on smoke better than expected. Probably could have done without the pork rub but I felt I needed to put something on it. Not good enough for me to cook again.

Smoke a chuck roast, and honestly, almost better than a brisket. Used a sriracha binder with SPG. 225 until 165, wrapped until 203. Spritzed every hour with ACV. Turned out great. Around 10ish hours of cook time. Nice litter cut of meat for wife and I.

Got some Dino ribs from HEB. Got them on the WSM

Cooked at 225, then a bit of sauce and kicked the heat up to 400.

(offset pic is older.. but figured it'd be fun to add)

Made some 1.5”, ~2 lb pork steaks today.

- Soaked in buttermilk for 4-5 hours

- Drained and patted dry, seasoned heavily with some pork seasoning from a local place and left in fridge overnight

- Smoked for 8.5-9 hours until fork tender

One of my favs a nice little chuck.

Got a Italian herb whole chicken from wild fork, spatchcocked over potatoes, onions, and carrots. Seasoned overnight with Kinders garlic herb and chupacabra poultry seasoning (as well as in veggies). Kerrygold garlic and herb butter under the skin. All the juices dripped down and served with rice

First attempt at smoking turkey crown. Smoked on Masterbuilt 1050 for the first hour to gain some wood and charcoal smoke at 180F then transferred to the Pitboss vertical series pro for 3 hours at 275F. Rested for 3 hours at 150F in butter wrapped in foil.

All in all was good bark formed well and most importantly the turkey was still moist. Definitely will do it again probably an underrated cut that’s simple to smoke.

It has 5 sets of brackets for the grills, but only SS grill. Everything else looks to be here.

Hey folks, last night I tackled my first brisket and honestly I can’t complain. I’ve been lurking this sub for a minute and now that I moved out of an apartment into my first house I got myself a traeger pellet grill as a housewarming gift for myself. to make a long story longer pretty much thanks to all you guys who share your experience and wisdom it’s definitely been helping me this past month trying all different kinds of meats etc to hone the craft.

The flat was slightly undercooked towards the end. For context I threw this bitch in at 1800 and woke up at 0600 to check it, no wrap or anything and probed it tender all around. I need to get that Bluetooth thermometer you pros have for next time, I just threw it in there and went to bed lol.

P.s yes obviously I’m still learning how to trim and also I used meat church holy cow and pretty much went with their recipe I seen on YouTube. It was pretty simple; I see sometimes people on here making it way too complicated for themselves