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Well the journey for these ribs just kept getting worse! I finished the foil stage and refrigerated. Then this morning (Sunday) I get a text from my sister that she is sick and the picnic is off altogether. I passed out foil pack racks to friends and neighbors. (1 neighbor whole rack, 1...

Thanks guys. This batch of ribs seem to be the victim of a conspiracy... now t a thunderstorm is rolling through... tending the smoker with a rain coat.

Hello All, I have 5 racks of baby backs about 75% of the way done and my sister called and said she made a mistake about the day of the picnic; its tomorrow! I usually do a foil rap stage (about now) and put some brown sugar/honey in the rap and put them back on the smoker. So, what are my...

A couple firsts today.  First time ever ate or smoked goose today. I used the recipe at the start of this thread and it came out great. Some goose hunters vouched for the tastiness.  It looks like I may be getting more goose.

Well, I guess bankruptcy killed any chance of ever getting a cover.  :( If anybody finds a cover that works well, please post the information.

Looks great. I'm thought about making a stencil for mine and using high heat spray paint.

Hello All, I'm going to buy some apple wood this weekend but not sure of the type to get. Offered are splits and rounds. I have a vertical Brinkmann Trailmaster. Any thoughts or opinions are appreciated. Moe

I have the vertical Trailmaster (Brinkmann) my temps fluctuated from about 210 to 230. I'm still learning the temperature control. 

...the doors are thicker than past models, but I don't know what past models had. Cure: I did the cure and had a lot of trouble getting up to 250* The charcoal/wood combination wasn't doing it. Experience told me that the chamber felt hotter than what the door thermometer was reading. I...

It was a success! My kids (5 & 6) were on their seconds when I was just sitting down for my 1sts. The sausage was delicious. It had the texture of kielbasa. I just winged it with the spices and the sauce. Next time I will keep track of what I do and the amounts. I learned a few things with...

Good luck with it. Today is my 1st smoke. I opted for pulled chicken (thighs) and a small rope of sausage.

Ok, today is the first cook with my new smoker. Its been a couple years since I smoked anything. I opted for pulled chicken. Thighs are forgiving, inexpensive and don't take all that long. Oh yea, I'm throwing on on short rope of cheap Italian sausage for the heck of it. Off to get the blue...

...1 part, the bolt/end cap, for the smoke stack damper. I can deal with that. I did the cure burn and had a lot of trouble trying to get it to 250*  The unit felt hotter than the door thermometer said, so I inserted a digital probe thermometer and found at 40* difference. (important lesson...

...All. My smoker arrived yesterday and I did the assembly and cure today.  Curing it was a learning experience. I had trouble getting it to 250*, until I inserted a digital thermometer into the chamber... then I found that my door thermometer was off by about 40*! That's a pretty big...

Alright... arrived in the morning. All kind of good things happening with this order.  Box looks ok, just one gouge but it doesn't feel like there is a ding/dent on the metal. According to the box it even cooks in Spanish!

At least that's how I feel. According to the UPS web site, my smoker is "Out for delivery" (a day early!). I feel like a kid on Christmas. Usually my UPS deliveries are late in the day (5:00 ish), but every time I hear a vehicle I go check out the window.