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No clue. That’s a long way from me 😂

Thank y’all! I live in Southern WV where good bbq doesn’t exist, so I had to do it myself lol

Smoked a shoulder for some pork and fries! Seasoned with garlic, onion, seasoned salt, smoked paprika, and bbq seasoning. Cooked it low and slow. Cut some homemade fries and topped with Colby jack cheese. Soooo good!

So, I didn’t see the comments about the temp until after it was done so this one smoked at 250 and it’s was amazing. The skin wasn’t tough and it was super juicy.

It was so good and so juicy!

End result! Thanks for all the advice!

I have it going at 225

She’s brined, injected, basted, seasoned, and ready to go!

I am smoking a whole turkey this weekend and would like to brine it. How long should I brine it and does anybody have a good recipe for ensuring that it is moist? One of my biggest complaints about turkey is that it always seems dry, so I want to try and make a juicy one.

I'm not home so I grab two offline. And I've already been looking at new smoker's myself. lol

I'm having a hard time getting my smoker to temp all of a sudden. It stalls out around 140 degrees set on the highest setting. It's never done this before, but it's happened the last two smokes. Any advice? I have a Royal Gourmet vertical electric smoker.

I had a typo in my post. It’s Tipsy Roo’s. But yes, try it! They have a Peach Rum version too.

I think it turned out pretty good. My husband wanted me to try some smoked lemon pepper chicken. He said it was amazing. I brined the chicken for an hour, seasoned it with garlic powder, onion powder, season all, old bay, smoked paprika, and Reload Fully Loaded. Had it in the smoker at 200° for...

Thanks for all the advice. I couldn't find a whole bird at our grocery store; we live in a real rural area and can barely find anything ever haha. But, I did mix dark and light meat and have everything in the smoker now. I'll update on how it turns out!

I'm going to be smoking some chicken for pulled chicken and have no idea where to start. I've seen people do whole chickens, some people do boneless breasts, some people do breast and thighs. Any advice or tips?

We have goats, chickens, peacocks, and turkeys.

We got a bigger coop for our chickens and peacocks and they were taking down the old one to put up the new one so they’d have more room to all get in out of the weather.

My husband and in-laws spent the day outside getting the animals ready for winter, so I threw together some ribs and corn on the cob for them. Covered them with some applewood rub, bbq seasoning, Blackstone all purpose seasoning, and some hickory smoked bbq sauce. Cooked in the oven at 350...

I wasn’t the biggest fan, but my husband loved it

Got some new rub and sauce from a niche little shop that just opened up near by. We decided to try both and do a little rib variety tonight.