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I think the point being made about possible zinc contamination within the smoker is probably a valid one. It's the same reason that even the lower end BBQ tools are even stainless. When I did the stack mod on mine, I used a section of 3" aluminum flex tubing, similar to the heavy duty dryer...

I'm still wondering how you held off eating that long enough to take a picture? Looks delicious!

I thought the Rib Stars rub was excellent. The comparision I made was between local BBQ joints, and my own first efforts, since I don't have any experience using other rubs. The guy who created it is a past Grand Champion at the American Royal FWIW. I can say this much, the kitchen smelled...

This represents my first real attempt at smoking meat; a few years ago my very supportive wife bought me a cast-off smoker at a garage sale, but even using a leaf blower wouldn't get the temps up on that one Some really nasty weather that rolled in just before I was going to light my chimney...

I'm going to be smoking for the first time this weekend; I say first time since I'm not counting a badly failed attempt about 10 yrs ago :-) I plan to take notes, and possibly translate them into a flow chart of some sort: Starting with the meat, cut, outside ambient, ect That way I could...

I wondered about the same thing, mainly after seeing an episode of BBQ Pitmasters where they were literally cutting fruit wood in the field that seemed destined for use in a contest the next day. Contrary to that, the BBQ book I'm reading right now says green wood can impart a harsher smoke...

I've been a long time BBQ fan, and very fortunate to live near plenty of excellent BBQ joints in Kansas City, so I'm not sure why it's taken so long to take up getting the smoke on myself. As a surprise a couple of weeks back on my birthday, my wife and mother enrolled me in a smoking class...