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I just to a packer brisket out of a 17 day brine. There are shades of green on the meat. Is this safe?

Purchased new in June of 2012 from Bubba Grills in Haddock, Georgia. Awesome smoker $3500.00. Pm me for more info.

Hey all you guys and gals, I have been away for far to long. To the new smokers, this is where I learned to smoke everything, it changed my life completely 5 years ago when I found this site . Enough of that. I have been wondering for awhile is there an official way to get the title Pitmaster...

smokin' 3 bby sweet w/heat, 1 spare hot, 2 spares sweet. Smokin' w/hickory on a WSM!!!

I have a few question's on brining a full packer brisket for corned beef. 1st off I am using Pop's simple curing brine. I would like to start the curing process tonight and then smoke in 14 day's exactly. I am using Prague Premium powder #1. I have an 11 lb 3.6 oz full packer. Do I separate...

I am smokin' dinner for a high school football team that loss one of there team mates. He was a senior high school football player that passed away at a football practice 3 weeks ago (due to an unknown heart condition). I am smokin' sliced brisket, rib tips, mac@cheese and Dutch's unwicked...

I smoked 2 dozen abt's this evening on a WSM with hickory and lump for 2 hours at about 225*. mmmGood!!! Thanks for lookin'

I can send pic's of 2 plywood shipping containers. I originally brought them home from work to make a smoke house out of them, no time to make them. One plywood container is large and one is small. I cannot ship, local only pick up only. John.....send me a pm for more information please.

The heat from the sun warms this smoker to about 80*-100*. Perfect for cold smokin'. Temp went to 106*, I just added ice to the pan. Using Todd's smoke generator and smokin' cheese for the 1st time!!! Got some TBS going on, I wasn't sure if I could get the smoke thru this large of a smoker, but...

I smoked 3 slabs of baby backs at about 245* for 3.5 hours. The rub is a secret from a salesman that I know, he will not tell me the ingredients, darn!!!

Smoked some chicken thigh's and breasts using a garlic and herb injection (to salty for me) butt fall off the bone good. My 1st time injecting!! Thanks for lookin'!!!   

13.5 hours one way to get this Bubba Grill/Smoker. I am doin' a bit of drinkin' and seasonin' as I type. Enjoy!!! 1st pic left gauge, 2nd pic right gauge, 3rd pic stack, 4th pic rib box gauge, a wood level and the smoker. I can tell that this will be a new adventure compared to a WSM!!!

Smokin' a few Tips over hickory and lump on a WSM!!! Smoked for 3 hours, chopped up and sauced with SBR's and back on the smoker to caramelize a bit. Enjoy!!!

I am smokin' 3 brisket's, 25lbs pulled pork, 30 chicken 1/4's, dutch's wicked baked beans and mac@cheese. I am pre-smoking and then warming up on Friday. This is the beginning!!! Enjoy, more to come!!!    

Smoked a brisket with hickory on a 22.5" WSM. Thanks for lookin'

I am using Scarbelly's (Gary) recipe. Butt, with a 22.5" WSM w/lump and hickory!!!  I used Kirkland's mixed nuts from Costco, powdered w/chipotle and garlic salt. Enjoy!!!Enjoy!!!

Well, I am past the normal 16 hours for these butts, IT is 180* or so, they must of had quite a stall. Still smoking on a WSM w/Hickory and Lump!!!! Enjoy!!!

Brisket took 16 hours, I pulled it at 185* IT. Smoked w/Hickory and Lump on a WSM!!!!! It is resting for a while now. Didn'tget a pic of it seasoned, weighed 12lbs.

What a day!!!. Smoked 45lbs of pulled pork, 4 gallons of Dutch's Un-Wicked smoked bake beans (These beans stole the show), 40lb's chicken 1/4's and 20lbs smoked sausage. I smoked the chicken and sausage on site and then put in coolers and seved out of that. Used hickory and lump on 2 WSM's...

I have had a very, very busy month or so. I have not been around here much. I am back now!!!