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Happy New Year to one and all from Golden Isles in Georgia. Changed up this year and smoking ribs to have with the blackeyes instead of ham.

Just purchased some fresh pork neck bones to smoke for cooking collard greens and have never attempted neck bones. I had intended to dry brine in salt and then smoke. Anyone have suggestions on brining and times/temperatures for a good smoking on a ReqTec Flagship 1100 I would greatly appreciate it?

Haven't been on in a while and have relocated from East Texas to Brunswick GA. I have always used a stick burner and my last was a Bell Fab from Craig and it's the best stick burner I have ever used. I lived on 30 plus acres and had access to white oak, red oak and pecan so wood wasn't a...

Looking for a good Cajun Rub for bone-in turkey breast to be oven roasted and one to smoke.

Looking for a good Cajun Brine for bone-in turkey breast. Any recommendations would be greatly appreciated.

Back on line. Have been unable to post for over 4 months and Jeff finally had to manually override to get me able to post. Big shout out to Jeff.

I have an 8 to 10 pound Pork Loin and would love suggestions on smoking and not having it turn out like shoe leather. Thought I would cut it in half and/or thirds and cook one piece rubbed and wrapped in bacon. Totally open to suggestions on how to keep it moist. Should it be brined...

Quick question to all, just picked up my Bell Fab stick burner and am dying to try it out. I am a newbie and need advice on wind conditions and smoking. I'm in East Texas and it's spring so that means wind. We have been in wind advisories the last couple of days (winds gusting to 30 - 35) and...

I will be getting my new offset in February and curious on how to season the smoker and does it even need to be seasoned? All info really appreciated. Thanks in advance.

I am new to smoking and the forum and need info for dried wood. I cut firewood and use it at one year old for firewood but I also split it into small pieces. I just started splitting (white oak) some to cure for smoking and have the splits ranging from 3 or 4" by 6 to 10" and curious how long it...

I retired a couple of years ago and have always grilled but ready and wanting to learn to smoke good old BBQ. Just the wife and I and will only be cooking a brisket and ribs at a time and/or a couple of butts and chicken, pork loin etc. I definitely want a stick burner because I have access to...

The place I bought in Pittsburg Texas had an old smoker made from 3/8th inch pipe with no top opening for the firebox, a 2 inch chimney (thus the name Creosote)(photo after adding to the chimney) with a 13 x 24 firebox and 24 by 31 cooking chamber and had been filled with honey bees. Not much of...