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I love smoking bbq and usually no matter what I cook, I'll put a bottle of bbq sauce on the table just in case but nobody ever uses it. Maybe a pulled pork sandwich but ribs? Brisket? Chicken? I was binge watching some bbq pitmasters last night and every single box they put in from of the judges...

If you were given a nice 80 gallon (vertical) air compressor tank, which way would you build it? Everyone I know is telling me to go Horizontal Reverse Flow but something's telling me to keep it upright, not sure why? I have drawn out a few plans either way and the vertical design appeals to me...

Hello, I haven't been on the forums in a while but recently got the itch to start experimenting with my MES40 to see if I could improve the quality of the food it has been producing. I have had the smoker for a while and have found that it does ribs and brisket very well but chicken takes a bit...

Hello, yesterday I decided that me and my dad should eat good on fathers day so I brined 4 Chickens (6lbs ea) in a brine of 1.5gal water, 1/2 cup kosher salt, 1 cup brown sugar, and about 2 tbl spoons of some KC BUTT Rub I picked up at Bass Pro Shops the other day in gallon ziplock bags...

Well, today was the second outing for our new smoker and we had a little 5lb chicken to cook so I threw together a brine using 1/2 cup Kosher Salt,3/4 cup Brown Sugar, 1/4 cup McCormick Grill Mates Chicken Rub, and 1.5 gallons of spring water. I then let her soak in the fridge for 4 hours, got...

Hello, my name is Dave and live in Apopka, Florida which is just northwest of Orlando. I have been smoking for quite a few years with 1st the bullet type charcoal, then the Brinkman side firebox type large charcoal smoker, and now thanks to the "b-day gift to myself", the Masterbuilt 40in...