Backyard Smoking

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A place for people to share their techniques, recipes and photos of their smokers and delicious smoked foods!

I’d say these four 9 oz strips turned out pretty solid! 🥩🔥 Maybe they’re not up to everyone’s steak standards around her...
09/14/2026

I’d say these four 9 oz strips turned out pretty solid! 🥩🔥 Maybe they’re not up to everyone’s steak standards around here, but they were more than good enough for my family of four—and that’s what matters. 😋👌

Dry-aged ribeyes, 10 oz each, for $20 apiece. 🥩🔥 Not a bad little pickup at all. 😋👌
09/14/2026

Dry-aged ribeyes, 10 oz each, for $20 apiece. 🥩🔥 Not a bad little pickup at all. 😋👌

My birthday was Wednesday, but we couldn’t make dinner happen until tonight. 🎉🥩 So I stopped by the local butcher and gr...
09/14/2026

My birthday was Wednesday, but we couldn’t make dinner happen until tonight. 🎉🥩 So I stopped by the local butcher and grabbed a 2-inch porterhouse weighing about 3.5 lbs at $19.99/lb. I let it sit uncovered in the fridge with salt for a couple hours, then added black pepper and garlic powder.

Now it’s ready for a screaming-hot cast iron pan that’s been heating for about 25 minutes, then I’ll finish it in a 350°F oven alongside some lobster mac and cheese. 🦞🧀🔥 Fingers crossed this doesn’t turn into one of those steaks everyone here roasts me for. 😂

First time cooking a tomahawk but I picked this guy up at my local grocery store for 25 was 62 and color was beautiful s...
09/14/2026

First time cooking a tomahawk but I picked this guy up at my local grocery store for 25 was 62 and color was beautiful so I had to. Anyways I was aiming for a medium cook but came out a bit rarer than I like.

Original cooking method was supposed to be a 40 minute reverse sear but aiming for internal 130° took like 90 minutes so I kind of ended up smoking itsince I threw in some hickory wood in there when I got my charcoal lumps in. I kept it at 250-300° during the cook and finished the sear bringing it to 140° internal and let it rest for 10 before cutting in.

Seasoned it very liberally with salt and plenty of pepper It turned out amazing and the ribeye cap was butter soft I genuinely believe it was beginners luck and ill never be able to recreate this again. sides were a baked potato with sour cream and half an onion baked with seasoned salt and wrapped in foil.

Just a few bone-in New York strips for UH football last night. 🥩🔥🏈 Can’t go wrong with good steaks and a football game!
09/14/2026

Just a few bone-in New York strips for UH football last night. 🥩🔥🏈 Can’t go wrong with good steaks and a football game!

Nice 2.5 lb ribeye with a thick, beautiful cap, all tied up and ready to hit the pan. 🥩🔥 This one should be a good one. ...
09/08/2026

Nice 2.5 lb ribeye with a thick, beautiful cap, all tied up and ready to hit the pan. 🥩🔥 This one should be a good one. 😋👌

Anyone else ever smoke a whole chub of bologna? 🔥😋 Holy crap, this stuff is way better than I expected. 🤤👌
09/08/2026

Anyone else ever smoke a whole chub of bologna? 🔥😋 Holy crap, this stuff is way better than I expected. 🤤👌

Roughly 24 hr smoke for 10lb pork shoulder @225 super smoke on the Traeger Wood ridge pro! Set to 190 over night to catc...
09/08/2026

Roughly 24 hr smoke for 10lb pork shoulder @225 super smoke on the Traeger Wood ridge pro! Set to 190 over night to catch some z’s.

The four USDA Choice steaks were $10.99/lb at Food Lion, while the others were Canadian beef from BJ’s at $14.99/lb. 🥩💰 ...
09/08/2026

The four USDA Choice steaks were $10.99/lb at Food Lion, while the others were Canadian beef from BJ’s at $14.99/lb. 🥩💰 Just putting that out there for comparison. 👀

At $7.99/lb, I thought these were absolutely worth it. 🥩🔥 They turned out delicious, so I honestly don’t understand all ...
09/07/2026

At $7.99/lb, I thought these were absolutely worth it. 🥩🔥 They turned out delicious, so I honestly don’t understand all the hate. I’m a working guy, and when I find a good deal on meat, I’m taking it every time. 💰👌

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