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This is the first whole chicken I have ever smoked, and it turned out pretty well! 4.8lb bird. I brined in Chef JJ's mix for about 16 hours, rinsed, injected with creole butter, and put into the fridge to dry out.  After stuffing a quartered onion in the chix, I sat er' on a beer can with some...

Well, I finally got around to doing another butt, although it's been quite some time.  This was quite a frustrating butt also, as it sat at 175-180 for several hours, while company was waiting!! In all it took around 16 hours for the 8.2lb butt. This is at around 4 hours: And finished...

Hey all, I'm about to throw on four slabs of BB ribs in about half an hour.  I removed the membrane and the ribs have been marinating overnight with my usual rub.  I will also be trying Chef JimmyJ's foiling sauce (minus molasses, didn't have any) on one or two of the slabs.  Probably towards...

About to season up one rack of each St. Louis and Baby Back ribs. I'm going to let them simmer in the fridge until about 1pm, and then smoke them for about 5-6 hours at 225*. The rub is all just by eyeball, including mostly brown sugar, but also black pepper, salt, cayenne, paprika, nutmeg...

Thanks to S2K9K for the awesome recipe! Here is my attempt at repeating his injection method. I used his same 1:2 ratio of creole butter and franks wing sauce on 5lbs of wings. Smoked for about two hours at 300* I overlooked them a little, but they were still delicious! All the prep...

Here are some pics of my little garden I have in a long narrow strip on my patio. After going too big last season and having everything battle for sunlight (the few hours that they do get), I decided to keep it a little smaller this time around. My two strawberry plants survived the winter, and...

Hey everyone, Im David - I've always loved propane and charcoal grilling, and I'm just now getting into the smoking game. A few months ago I tried my first shoulder on the charcoal grill with indirect heat, and it turned out awesome to my surprise. Ribs, however, have never turned out well for...