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I agree w/ Deb. Enter those things in. Those pics are awesome!! The ribs and wings look great! How long and @ what temp were the wings cooked at on the smoker?

Spend alittle more to get alot more grilling space. I bought one of these for about $145: http://www.chargriller.com/shop/grills/smokin-pro.html I fit 9 slabs of bb ribs for a friend's daughters b-day party. You never know when you will be smoking for alot more people than you originally...

An old Tennessee farmer had a wife who nagged him unmercifully. From morning until night (sometimes later), she was always complaining about something. The only time he got any relief was when he was out plowing with his mule, "Old Bo." He tried to plow a lot. One day, when he was out plowing...

I haven't made any yet, but I was searching the world wide web and found this site. Just thought you all might like it. http://www.bsbrewing.com/blog/?p=261 Has some blogs about home brewing too.

OMG .................ROFLMAO ............silly priests

Wow the turkey breast was great!!! I didn't brine it........ran out of time. I did have trouble after 4 1/2+ hours keeping the heat up. It was a little bit windy so I went through more lump than I thought I would. So the ash was higher then usual. I need to fabricate or find a charcoal basket...

Well here it goes. Hope everything turns out good in a few hours. I rubbed the breast with evoo then put on some kosher salt, pepper, granulated garlic, sage, rosemary, marjoram, and little new mexican chile powder. Smoking everything with apple chips. Spareribs were on sale for $1.99/lb so...

Well I ran out of time to brine it. Another question before I run out to the store. Is it better to cook it breast down or the back? Thanks

Go Bears....Back to the Super Bowl! This time to win it

Thanks guys.....gonna try it this weekend. I will post pics and the results. Ken

Did you add alittle liquid like apple juice when you foiled them? That will help make them "fall off the bone" ribs. I have been doing a 3-1.5-and sometime 1. But looking at the ribs, I just take them off and eat em after I take them out of the foil.

I have a 7 - 7 1/2 turkey breast in the freezer and I haven't done one yet. I think I am asking too many questions, but i wanna get this right. I'd hate to throw it out. I see alot of people brine their poultry. Is this really necessary? If so how long and with what in the water? I have read...

When I do pulled pork I use forks, it's usually alittle to hot for my digits so I just sit there and pull it apart with forks.

Looks great! I have had some friends ask me about smoking seafood. I don't like it unless it has legs, but this should help me out if they show up with a fish fillet. Thanks richoso1 Ken

What's the rub you have on those ribs in the photobucket pic?

Looks like a nice thermometer. I looked at the instructions on their website and I noticed this at the bottom of the "Directions for cooking": When cooking in a barbecue or smoker, do not use as a continuous read thermometer, use only as an instant read thermometer. I wonder why that is...

I think I blew a fuse in my lil head reading this thread

Looks good. Thanks for posting the great pics of the smoker! Where did you get the basket for the charcoal?

Thanks for the replies................I guess I will be the guinea pig on this one. I will let you all know in a a couple of weeks