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That looks and sounds great.  My all time favorite way is to use this marinade: 5 oz soy sauce 1/4 cup brown sugar 1T lemon juice 1/4 cup bourbon 1 tsp worcestershire 1 1/2 cup water I'm not a bourbon guy so much, but the bourbon and venison are so happy together.

Nice!  I just got one too!

Nice. All oysters are good. Have you tried without brining these? Our oysters are all saltwater oysters and generally have what I would consider natural brine.

Another Marylander. Welcome.

Hard to tell what you are looking for. There is a recipe here for Starnes BBQ sauce which is a vinegar based sauce with hot sauce, cayenne and some other stuff. Is that what you ate looking for?

Did anyone every get anywhere with this?  Anyone own it and want to chime in?

my favorite online source is alabama smoke wood.  The guy who sells it makes a propane conversion kit for charcoal smokers called the afterburner.  Don't know anything about that afterburner, but he has a good variety of wood in nice chunks that work really well.  He doesn't have apple, but does...

I am interested to hear how this went.  I have a choke cherry in my front yard that has always leaned and now is leaning at almost 25 degrees or more, so I plan to cut it down and replace it before it falls.  I would love to know if this is a score for me.  :-)

The one missing variable from both of these accounts is the relationship of the probe to the door therm?  I am interested to know if the maverick is near the same level as the door therm.  If no, you might be simply registering the variability of the temps at different positions in your smoker. ...

Ok, I've never really looked at these, but since I melted the remote transmitter on my old thermo, I'm in the market.  I notice a $20 price difference between the two units.  Are the new features worthy of a $20 price jump, or should I order the 73?  Seems the most significant change listed was...

looks good!  I have that same smoker and am breaking it in now with some spares (cut KC style) and chicken quarters.  I hope I come close to yours.

usually 3.99/lb at local grocery stores.  Sam's is a little cheaper.

Glad this story ended well, especially considering it wasn't even a  grease fire!  Food looked good, so great start to the new year!

I don't understand why you couldn't get bark if you had heat. Falling apart is expected between 190 and 200 and is what makes it so easy to pull.  I don't take it off the smoker unless it's at least 190.  Wish I could be more helpful.

Sounds like  your smoker was too cold.  Have you ever succeeded with butts, or is this an isolated experience?

Kale, cabbage, onions, mustard seed, cayenne make up the stuffing to offset the saltiness of the corned ham.  Great treat.  Merry Christmas!

I'm bringing this thread back.  Stuffed another ham last night.  I will slice it tomorrow after it's cool and will take some pictures.  You don't know what you're missing.

Not sure if it's still here, but a couple years ago, Dutch had a great recipe where he filleted the loin, added sausage/mushroom stuffing, then rolled it up and smoked it.  Really good!  When I get them now, if I don't do that method, I cut them into chops, then save a couple small loin cuts to...

Ok, bottom line on this is that I finished everything just fine.  I had to pull one of the butts too early so that I could serve and control the crowd, etc.  It was a little tough and didn't pull easy, but tasty.  The second I stashed in a crock pot and let it finish up until it was like...