Smoking Club

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

Smoked deer roast and backstrap wrapped in bacon today! 🔥🦌🥓 How’s it look to everyone? This one smells incredible and I ...
05/31/2026

Smoked deer roast and backstrap wrapped in bacon today! 🔥🦌🥓 How’s it look to everyone? This one smells incredible and I can’t wait to dig in. 🤤💨

Couldn’t believe it — prime for only $1.76! 🔥🥩 There were just three left, so I had to grab every single one before they...
05/31/2026

Couldn’t believe it — prime for only $1.76! 🔥🥩 There were just three left, so I had to grab every single one before they disappeared. 🤤💸🙌

Need some advice from the BBQ crew. 🔥🍖 I smoked these Costco pork ribs at 180° for three hours until the internal temp h...
05/31/2026

Need some advice from the BBQ crew. 🔥🍖 I smoked these Costco pork ribs at 180° for three hours until the internal temp hit 165°, then wrapped them with apple juice and bumped the smoker to 225° for about another hour until they reached around 180°. After that, I pulled them off, added BBQ sauce, and put them back on until they finished at 195° internal. The flavor was great, but the ribs still came out tough, and the bones were breaking apart. What should I change next time? Thanks in advance! 🤘🏼

My fiancé and I took on our biggest cook yet by cooking for our own wedding! 🔥💍 It was a huge job, but everything went s...
05/31/2026

My fiancé and I took on our biggest cook yet by cooking for our own wedding! 🔥💍 It was a huge job, but everything went smoothly and turned out great. We were so busy enjoying the day that we only got pictures of the pork going in, but it was an awesome experience and a memory we’ll never forget. 🐖🍖🤤

Last night I fired up the upright pellet smoker and went all in! 🔥 Three pork butts, one ribeye roast, chicken, duck, tw...
05/31/2026

Last night I fired up the upright pellet smoker and went all in! 🔥 Three pork butts, one ribeye roast, chicken, duck, two smoked cream cheese blocks, and three dozen smoked eggs. I didn’t get pictures of everything, but the whole place smells amazing. Now it’s almost time to vacuum seal it all up! 🥩🐖🍗🥚🤤💨

My new 300-gallon smoker build is officially underway! 🔥💨 This beast is made from an 80-year-old tank that’s half an inc...
05/31/2026

My new 300-gallon smoker build is officially underway! 🔥💨 This beast is made from an 80-year-old tank that’s half an inch thick, and it’s already looking incredible. Here are some process photos so you can see how it’s coming together! 🍖🥩😎

Well, now I’ve officially seen everything. 🤣 My butcher is selling ribeyes at a slight discount after removing the spina...
05/31/2026

Well, now I’ve officially seen everything. 🤣 My butcher is selling ribeyes at a slight discount after removing the spinalis, then using those pieces to make custom pinwheel steaks. I actually like the idea, but I’m still not sure how I feel about it. To me, removing the spinalis from a ribeye is kind of like taking the tenderloin out of a porterhouse. I almost think he’d be better off grinding the leftover cuts, but I have to admit… those pinwheels on my Santa Maria grill would probably be absolutely awesome. 🔥🥩🤤

Pork shoulder is one of the best budget meats out there right now. Cook it low and steady in the oven at 350°F for about...
05/30/2026

Pork shoulder is one of the best budget meats out there right now. Cook it low and steady in the oven at 350°F for about 45 minutes per pound, and it comes out fall-off-the-bone tender, almost like pulled pork. It works great with rice and beans, potatoes, salad, or stuffed into sandwiches, making it a super versatile and affordable protein. 🔥🐖🥪

Smoked Cornish hens for dinner tonight, and they’re bringing all the flavor, smoke, and comfort to the table. 🔥🍗🍽️
05/30/2026

Smoked Cornish hens for dinner tonight, and they’re bringing all the flavor, smoke, and comfort to the table. 🔥🍗🍽️

Whole venison ham has been curing for 10 days, and today it’s finally going into the smoker at 220° for a few hours unti...
05/30/2026

Whole venison ham has been curing for 10 days, and today it’s finally going into the smoker at 220° for a few hours until it reaches 150° internal. The brine was loaded with sorghum, Tender Quick, mustard seed, garlic, bay leaves, and peppercorns. 🦌🥩🔥

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New Bedford, MA
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