I started out with a Louisiana pellet, switched to Traeger. Both ended up at son-in-laws houses. They both worked fine, but… end up with a Yoder ys640s and I can say this’ll be the last one I’ll need

I smoked two planks off short ribs on Sunday. Started off at 225 for about 4 hrs, then wrapped in butcher paper and a little bbq sauce and put back in the smoker. At around 8 hrs they were around 195 but I was in a time crunch (I know) and pulled them to rest for an hour in a cooler. Turned out really good but not great. Mistake was listening to the 6 hr YouTube wizards, lucky that I covered my butt and started them 3 hrs earlier than planned. I am convinced the best friend to a smoker meal is a good cooler-wrap-temp probe. Start early and let it rest longer if it needs it!!

I’ve spent this past year reading the posts and getting excellent pointers on making sausage and jerky. I’ve had great luck following the advice and directions but I have what is probably a dumb question. Several of my kids have asked for a flavoring of brats that isn’t sold as a “kit” but they sell the flavorings individually. As an example I’ve seen pineapple brats and I’ve seen and made jalapeño brats but haven’t seen them in one package. (Apple-sauerkraut) can you mix the two batches of seasonings into one and have success? Thanks for any guidance.

Thanks for the quick reply. Saved me from wasting a purchase of freeze dried diced pineapples.