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That makes sense. There's a guy up north from me that sells clean cherry for smoking without the bark.

I am in Pa also so I know what you mean and I store mine in the garage. I will keep the vents open from now on

The wood I am using is cherry and it's over a year old.

Mold: So I pulled my Meadow Creek TS120 out for the first time this year for an event this weekend and when I opened it up there was mold in it. I immediately burned it off and cleaned it. I also noticed some rust in the bottom of the smoker. What can I do to prevent the mold and rust? I clean...

So I did a ramp up on my bird. After keeping it on smoke for 1 hr then I ramped it up to 225°F for 1 1/2 hrs. I then went up to 275°F for another 1 1/2. When I went out to check it I was out of pellets and was down to 100°F. I finished it in the oven at 350°F for about 30 min. to get it to temp...

Ya I've done them on my WSM and smoked it for around 4-5 hrs at 275, but not sure how the pellet smoker acts of how mush smoke it actually put out. I started it on the smoke setting and am going to leave it there for 30-60 min to see how smoke it adds to it then will ramp it up. Will post pics...

I am looking for some input as to what temps and about how long it will take for a 15lb bird? Thanks

OK Thanks.

I am in Pittsburgh. I am using a 18" Weber bullet now which is good but I am looking to go bigger because we are looking to start a catering business. BuffalobbqPete: Might be a stupid question but what is UDS? Thanks Joe

I was thinks of purchasing one of these smokers and wanted to see if anyone has one and how they liked it? Thanks Joe

My wife and I are in the beginning process of starting a catering/food trailer business and am now looking for a bigger smoker. I have only used my 18" Weber bullet and don't know what size or what kind I will need to begin. Any help from the seasoned smokers and ones that are in the business...

My Dad worked down there at J&L. Food trucks in general around the area have exploded. Thanks

I am out by the Greater Pittsburgh International Airport.

Hi, I'm Joe from southwestern PA. I have been smoking meat for a little over 6 year and currently use an 18" Weber Bullet. I am into everything outdoors (hunting,fishing,camping, etc). I am currently in the market for for a bigger smoker and looking for recommendations. I am in the beginning...