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Was going to get a batch going tonight but right now its about 30 degrees but not likely to get below 30 in the time i'd be doing it, but curious how cold is too cold to get a good smoke

So they've got the KJ Classic on sale for $599 and im thinking about pulling the trigger. I dont plan on un boxing it yet (along with my 3 other webers) until I get a new home with a bigger backyard area. My question is how big is the box? I'm in an apartment and thinking about storing it...

Picked up a 10lbs wax wheel of Gouda and just curious if anyone has Divided one up. I’m having a wire cutting board made for me, but just curious of any tips or suggestions

What’s everyone go to smoke flavor?

I'm currently using pellets as that’s what I have, but seeing everyone mention dust I must give it a try. Whats the most recommended and average cost? Also do you need to dampen it or anything, or essentially light it just like pellets?

I couldnt find a specific forum for the dual grills, or really any posts on it, so figured i'd start one.   Please feel free to link to other threads if they exist. So if you were going to buy one, what would you get?   I've had a CharGriller dual grill for about 7 years now, needless to say...

So i've recently done one 6lbs shoulder in the smoker for 4 hours till 165, and then double foiled and finished in the oven at 250 for 5 hours.   Its came out each time as completely pulled apart.    Tomorrow im catering for a friends birthday party and was going to do 2 6lbs shoulders, do I...

Anyone ever try it? Unfortunately I only think the top would take on any smoke, but if the smokers already warm......