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Haven't smoked wings in a while. Grabbed some on a whim last night and threw them in a little while ago. Hope they're good!

Is it necessary to use a brine when smoking fish? Almost every recipe I've seen has called for brining the fish. Is this for flavor, or is there more to it than that? I've got about 30 lbs of striped bass from a trip we took yesterday, and I wanted to smoke everything today but I don't have time...

I bought a 5 lb flat and froze it to bring on a trip. I let it thaw in the fridge for two days and when I pulled it out this morning to rub it down, it was still partially frozen. It sat out for about 25 min while my smoker was coming up to temp, but when I put it in and put the meat probe in...

I've searched for this answer on the forum, but I cannot seem to find anything on what causes thin blue smoke. Also, what is the difference between thin blue smoke and thin white/gray smoke? I never have a problem achieving thin smoke in my MES, but I'm just curious what the differences are...

Hey Everyone! My name is Michael and I'm from northwest Connecticut. I'm brand new to charcoal grilling and smoking. I've used gas grills for about 15 years and like the convenience, but I really love the low and slow tender BBQ. I also love smoked meats. There's nothing like a good smokey...