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We purchase a side of pork.  I never have any trouble using it up until I get to the ham roasts, which I have not had them cure.  No matter how I try to cook them (crock pot, oven roast) they turn out dry.  Suggestions?  I do have a MES that I could use.  Do I need to do some brining or something?

With a baby in one arm, I grabbed some meat from the freezer last night.  I set it on the counter, thinking that I'd put it in the fridge once I could set the fussy baby down.  Somehow, I didn't make it back into the kitchen last night, and my husband never noticed it.  So, sitting on the...

This this a bit off-topic, about a grill rather than a smoker.  But, I thought you guys would be the best people to ask.  My mother-in-law needs a new grill.  She doesn't need anything big, or fancy.  She needs a small, propane grill that is very well made and durable.  I want something with...

I have bought a local, heritage breed turkey to smoke in my 30" MES.  It's 12 pounds.  I'm brining it overnight.  My current plan is to program it for 275 with the expectation of it cooking in around 4 hours.  Does this sound reasonable?  Any other suggestions? 

I've used my MES on three or four occasions.  Most of those were to smoke chicken on high heat (275F).  No problem--lots of smoke.  I also did ribs with no problem, I can't remember the temp I used.  Today, I set out to do a pork shoulder at 215 for 6 hours.  By this I mean that I set the smoker...

I'm looking for an electric smoker, under $300, that would be good for chicken and turkeys under 15 lbs.  Suggestions?