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Where does one find Turkey breasts like they use in most BBQ joints? The ones I've seen sliced look huge compared to what I've found in local stores

So this is my first build and I’m sure I’ll mess stuff up but here goes. 150 gallon propane tank 24x83 Going to be double door with a plenum over the firebox for the stack. For the tank picked up and got the firebox cut today. Going to fab up the firebox tomorrow. Question. How much space...

Figured why not.. Picked up this bad boy today to start a new backyard smoker. 24"x83" 150 gallon tank.

So just decided to pull the trigger on a New Bell Fab pit. Updates to come. Decided that the thin POS I have isn't producing the quality I want consistently. Time for a real pit. Who else is running a Bell Fab Pit?

http://www.lonestargrillz.com/Vertical-Smokers.html These seem to be very high quality.. but very pricey.. Anyone have any experience on one of their pits. Was looking at the 24"x24" vertical smokers.. I've heard Bell Fab before as well, but they seem to be a little less refined. Thoughts...

I am thinking about the build I'm contemplating and I'm thinking of an open Firefox under a vertical stack...mainly cause steel doors will cost a ton.. Anyone run a smoke stack with a open Firefox design?

What is everyones recommendations on a offset smoker or vertical (wood burning) that will hold at least 4 briskets or 2-3 whole turkeys at the same time. I am on a Chargrill Hondo classic from Academy right now and it has approx 750sq in cook space, but it gets really hot by the firebox.. I am...

I just started buying my smoking wood in bulk and got some in the cord that looked old and has a gray color. Is it still okay to smoke with?