All, thanks for Brian for putting this group together. I have been smoking meats for years now, just havent had time to post with some thoughts. So here we go. Learning how to smoke meats takes time to learn. If you think you can cook a brisket like you see on TV on day 1 you will be disappointed. I smoke with Charcoal as the main fuel with wood chuncks for flavor in a water smoker. I use the weber Bullet. Learning to maintain the temp takes practice.(its all air flow). Air temp and winds can drive you nuts. I see electric smokers as cheating but who knows maybe I go to one some day. I have no experince with offset smokers so I cant comment. Start simple. Brined chicken thighs is a good first go. Baby Back ribs with the 3-2-1 method arent too hard. Then move up to whole chickens and turkey breasts (both brined). Leave the pork Shoulders and briskets for a while. I have also done some Differnet things. Portabella mushrooms are tremendous (so pourous and absorbes the smokey flavor). Hot smoked salmon is tremendous (like butter). Only takes an hour to cook but 2 days of prep (brining then air drying). Baked beans (a little odd). Bacon wrapped turkey bites are a favorite on turkey day. We made homemade Kielbasi and smoked at a low temp (125). That one was like I remember my grandparents getting from the Lithuanian butcher near Scranton. A remote thermometer is a must. Both for the meats and the air temp in your chamber (dont trust the thermometer on the frame of your smoker). The internet is a wealth of info. I prefer to books since you can find lots of educational videos. One website I like is heygrillhey.com. Lots of great receipes and info (maple bourbon ribs are tremendous). I dont get to smoke as much as I like due to time commitments (never home for the stretch of time needed). When I do I Will post pics. Feel free to ask any questions If you are starting up. Brad

Saturday, May 30, 2026 Feeding ~50 hungry friends on Long Island! Starting at 1 PM and running late (midnight+) with smoke, grills, fire pit vibes, and good times 🔥🍖 Appetizers (to kick things off while the meats finish) - Smoked Deviled Eggs – hard-boiled eggs lightly smoked whole, then filled with creamy tangy filling + BBQ twists (bacon bits, smoked paprika, etc.) - Pork Belly Burnt Ends – crispy, saucy “pork candy” cubes smoked low & slow - Fresh Watermelon Slices/Cubes – cool, juicy refresh - Chips & Salsa – classic easy snacking Mains (the smoky stars of the show) - Texas-Style Smoked Brisket – slow-smoked whole packers, tender with perfect bark, sliced fresh - Fall-Off-The-Bone Ribs – baby back or St. Louis-style, rubbed, smoked, and sauced (or dry if you prefer) - Cornell Chicken Drumsticks & Thighs – marinated in the classic Upstate NY tangy sauce (vinegar, oil, egg, poultry seasoning), grilled on the gas grill with repeated basting for juicy, flavorful skin Sides (the perfect BBQ complements) - Classic Coleslaw – creamy and crunchy to cut through the richness - Pasta Salad – chilled, loaded with veggies and tangy dressing - Baked Beans – slow-cooked with bacon, onion, and BBQ sauce for that sweet-smoky depth Desserts (sweet finish to keep the party going) - Peach Cobbler – warm baked peaches with biscuit topping (served with ice cream if you want) - S’mores Station – graham crackers, marshmallows, chocolate + fire pit roasting for late-night fun - Undetermined - maybe a surprise! Plenty of sauces on the side (sweet, spicy, tangy BBQ + extra Cornell sauce), iced drinks, water, lemonade, all the beverages, and all the fixings. Comment below if you think I am missing anything!!

Hey everyone, I’m Brian, your host and fellow pitmaster enthusiast. This is a free space for all levels—from backyard beginners to seasoned smokers—to share tips, recipes, techniques, and stories about perfecting that tender brisket, ribs, or pulled pork. What’s inside: • Beginner guides and advanced hacks. • Free recipe shares and equipment reviews. • Eventually we will have weekly live Q&As and challenges (Once the member count raises). • Eventually we will have premium recipes in the classroom. Start by introducing yourself: What’s your go-to smoker? Favorite meat to smoke? Drop a comment below! Feel free to drop a selfie or pic of your bbq/smoking setup. Smoke on, and let’s make this the best BBQ crew around! 🔥🍖 I have setup a few categories... See below: • Beginner Basics: For newbies—intro guides, simple setups, common mistakes, and first-time smokes. • Recipes & Rubs: Share and discuss recipes, spice mixes, marinades, and side dishes. • Equipment Reviews: Gear talk—smokers, thermometers, tools, fuels, MODS and recommendations. • Advanced Techniques: Pro tips on wrapping, resting, wood selection, temperature control, and troubleshooting. • Q&A Help Desk: Ask questions, get advice from the community on specific issues. • Show & Tell: Post your smokes, before/after pics, success stories, or fails to learn from. The First Classroom is now LIVE but still a work in progress. Feel free to start the first classroom module and check back often for updates. https://www.skool.com/low-slow-bbqsmoking-group-8793/classroom/e6874de7?md=77519bb332fb4c6aa10261628453d662