First, welcome to the forum.
I think it might depend on local laws. I know recently some vendors at a local farmers market that were selling sauces/jams and other things to eat had to shut down because the local authorities said they had to list ingredients in what they sold. That being said...
Dan, welcome to the forum. You'll find a ton of information here and helpful members as well.
As a Newbie, be sure to check out Jeff's 5-Day E-Course on smoking. It's a great foundation of knowledge for you to get started.
Welcome Cathy. Though I live in California I was born in Springfield so I have some of that Ozark blood in my veins. Sign up for the 5 day e-course on this site for the basics and then go from there. Good luck with the pork loin.
Rich, nice to have another NorCal smoker in the house even if you did take the long road to get here. Sign up for the 5 day e-course to get the basics down and then get smoking something! Our weather is perfect right now.
Welcome to another Cali smoker in the house.
Like some of the previous posts I have the Maverick dual remote thermometer which is really handy to keep track of the temps in the chamber. I also have a small digital pocket thermometer from the Thermapen folks that I use to quickly...
Chicken is different from pork or beef in that the "low and slow" method doesn't work very well. The skin is gray and rubbery if the temperature is too low. I smoke mine at 350 to 375 for 2 1/2 to 3 hours for a whole bird. I like to get the breast to around 165F before pulling it out. Also I...