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I am enjoying one of the best birds I have ever smoked at the moment so a figured Id share the winged recipe as best as I can being I never measure anything. One 15.2 oz. bottle Minute Maid apple juice. 3/4 table spoon onion salt. 3/4 table spoon powdered garlic. about two teaspoons liquid...

I just thawed some dark meat Turkey I smoked Feb 9th which is very enjoyable. The turkey was brined in a holiday season brine so it has hints of orange, clove, apple and so on which made me think why not add some cloves to the wood in the smoker for such things as ham, fish, turkey and chicken...

Hiya folks, I have another post going on this subject but thought I might grab a little quicker interest and response posting here. I got a bit off track on that other post anyway and I have a turkey thawing in the fridge you know. Being I have a remote thermometer and plan to buy another...

Hi, Newber here but I figured I'd share my newest build, been modifying, improvising and rigging things for about as long as I can remember. As the title says my ECB won't hold the heat and going to lump coal is even a bunch of work in the cold months here in Idaho. I did a turkey, venison...

Yeah, TFNG here with questions but I'll try and lay this out as best I can to avoid a bunch of confusion. I've ended up way North of where I lived for many years and winter temps aren't playing nice with my ECB smoker so I go and build this to put my ECB in during the winter and may just use it...

Hi, My name's Wylie and I figured I best start here, I live in Shoshone Idaho, been BBQin and smoking meats for years. I've been told plenty of times I should open a BBQ place but I do this as a hobby and have already wrecked hobbies making them into businesses so I'll just keep this between me...