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The wife and I decided to smoke a whole turkey for a belated Canadian Thanksgiving. Started out with a 14lb bird and hit it with a rub. Put it into the smoker at 265 for just shy of 6hrs for an internal temp of 170. I smoked with a combination of Hickory and Mesquite for 4hrs and then just...

Did up 2 1/2 racks of back ribs tonight. Probably some of my best ribs yet. Wife loved them when I took a rack to work for her supper. - Nothing like tormenting co-workers Smoked them with hickory and a tweaked memphis dust rub. They were on the smoker for about 4 1/2 hrs. Temps running 240...

Here is a pic of a mod that I just completed on my smoker .. I used took an old propane bbq that I got for free and removed the bbq. Added angle iron supports for the smoker to sit on, raising the bottom of the door up to about 14 inches from the ground. Bolted the uprights to the smoker and...

A week or so I posted asking for some help with my wood dust/chip pan catching fire. There were a lot of good suggestions so yesterday, I had a chance to give them a shot. I raised the pan 1 1/2" higher above the propane burner.  This made no difference, still caught flame. I used chips...

I have a home built propane smoker that I bought used last fall. It was electric, using a hot plate for the heat source. This summer, I converted it to propane using an old turkey fryer burner for the heat source.  The cabinet is aprox 23x23x36 inside dimensions with insulated walls, door and...

Well. Today is the first attempt at doing a cold smoke for cheese. I am trying a 1lb block of Gouda for the first go. The setup is my trusty $7.00 soldering iron, stainless wood chip box that I used to use when smoking on the propane grill, a pan full with 5lbs of ice with another bag waiting...

I am toying with an idea for stuffing a smoked pork loin. I am thinking of trying some bratwurst from a local butcher shop mixed with sauerkraut. Then throwing it on the smoker. The brats from Oscars Sausage Haus are nothing short of amazing on their own. Anyone try a stuffing like this...

We smoked 2 whole fryer's the other day using the propane bbq. Each bird was 2 1/2 - 3 lbs. I brined them for close to 24hrs in a mix of salt, sugar, onion, garlic and poultry seasoning. Smoked for 3hrs with a mix of cherry and hickory. Temp was running 225 - 250 for the duration of the smoke...

Hi all. Just found the forums and it looks like a good place to hang out. I am fairly new to smoking meat. I have been smoking here at home for a little over a year. We got bit by the bug when in KC and St Louis with some of the great BBQ there. I started out using the propane bbq going with...