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Happy New Year to one and all from Golden Isles in Georgia. Changed up this year and smoking ribs to have with the blackeyes instead of ham.

Just purchased some fresh pork neck bones to smoke for cooking collard greens and have never attempted neck bones. I had intended to dry brine in salt and then smoke. Anyone have suggestions on brining and times/temperatures for a good smoking on a ReqTec Flagship 1100 I would greatly appreciate it?

I know Craig real well after having a custom stick burner built. If wood is that plentiful guess I may need to have another stick burner built and drive back to Tulsa and pick it up. Love the smoke on a stick burner and may just have to have another built. I also cook on a Weber 26 Inch Kettle.

Love my brisket on a stick burner but will not miss the 18 hours if I can get a good cook on a pellet.

Haven't been on in a while and have relocated from East Texas to Brunswick GA. I have always used a stick burner and my last was a Bell Fab from Craig and it's the best stick burner I have ever used. I lived on 30 plus acres and had access to white oak, red oak and pecan so wood wasn't a...

Looking for a good Cajun Rub for bone-in turkey breast to be oven roasted and one to smoke.

Sounds like a great brine. I think I will substitute my cajun seasoning recipe into this one.

Looking for a good Cajun Brine for bone-in turkey breast. Any recommendations would be greatly appreciated.

Chopsaw, that's one fabulous looking point. I cook on a stick burner but am extremely curious how long you cooked the point. I have never separated the packer but would love to try just the point to see how much time it would cut down versus smoking the whole brisket.

Back on line. Have been unable to post for over 4 months and Jeff finally had to manually override to get me able to post. Big shout out to Jeff.

I am using post/white oak but plan on going to mainly pecan when the weather cools down and I can fire the baby up. Be interested in how the bacon comes out on your meatloaf. I have the same bell fab as Displaced Texan has.

I have had a hard time keeping the temps down also. I haven't gotten to really use it the way I want with the dang temps in Texas this summer. We have been at 100 plus for the last three weeks and before that the high 90's from June on. It is just way to hot for my age to be around a log burner...

I want to to thank each and everyone of you that provided extremely valuable information and tips for my first cook. I ended up cutting the whole loin enter thirds and brining for 24 hours in just salt and water and smoked at 225 for right at 2 1/2 hours. Removed from the smoker at 140 to 143...

Is mustard or anything required to hold the rub on, never cooked one and don't know. Will be starting in a couple of hours. They are still in the fridge being brined.

I have an 8 to 10 pound Pork Loin and would love suggestions on smoking and not having it turn out like shoe leather. Thought I would cut it in half and/or thirds and cook one piece rubbed and wrapped in bacon. Totally open to suggestions on how to keep it moist. Should it be brined...

Welcome from East Texas

Quick question to all, just picked up my Bell Fab stick burner and am dying to try it out. I am a newbie and need advice on wind conditions and smoking. I'm in East Texas and it's spring so that means wind. We have been in wind advisories the last couple of days (winds gusting to 30 - 35) and...

He dang sure needs to in fact he should refund what you paid for yours. I for one wouldn't have known about him without your word of mouth.

That sounds like Craig and he does like smoking baloney so he's not kidding you. Think you will love his work.

Do you have one being built by Craig?