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I used to have a WSM 18" before I had to sell it when I moved across the country. I'd use about half to 2/3 a bag dotted with wood chunks and using the Minion Method to do a pork butt and it would last the full cook-- 14-18 hours or so. I didn't even have a temp controller like the Guru or any...

I've got a GMG Daniel Boone Prime and I like it, but there were some things I had to do to it to get it to behave for me. Primarily, sealing the lid. There were gaps, so I got some RTV650 and made a form-in-place gasket on the lid that has dramatically improved heat retention and temp stability...

Huh... I'd always heard that McD's switched from tallow to please the herbivore minority out there. They complained that the fries were not "truly" vegetarian or vegan or whatever they call their religion.

I'm going to wait and carve them up tomorrow, but I couldn't help myself and had a drumstick before tucking them in for the night. Delicious! There didn't seem to be much smoke penetration, but I'll see how it tastes tomorrow.

Got them covered in foil and resting for a bit.

I've had it a grand total of twice, but never smoked. One was roasted and the other grilled. I'm trying to broaden my horizons a bit. I've done plenty of butts and chicken, as well as some briskets and chucks. Figured I'd try my hand at duck, with the thought that if I'm able to pull it off...

First time smoking ducks for me. I got inspired by a Malcolm Reed video on Youtube. Like him, I stuffed them with oranges and onions and glazed it with an orange juice and soy sauce mix. I probably should have cut that front skin flap off, but I'm going to spread it out and see if it crisps up...

Posting from the no-man's-land between Monck's Corner and Summerville. Anyone near by?

Alrighty, first cook is in the books! Sorry for so little q-view, but it was an overnighter and I was exhausted. Also, pardon the first pic. Ol' Daniel was chugging out a nice cloud that got illuminated by the flash. :D I've cooked on a cheap offset, an ECB, and a WSM, and I have to say, this...

Thanks everyone! Got this in the fridge, ready to go on Friday evening.

Got it today and did a 30 min/350 clean-out burn. Other GMG owners, would you recommend an oil & smoke seasoning on it before I do my first cook?

Chick Fil A's food is good. Not life changing, but tasty enough. Where they wipe the floor with other fast food restaurants is in service. That's what keeps me coming back. I did a copycat version in a regular deep fryer, but similar brining and breading process. Came out almost like the original!

I worked with a guy whose family owned and operated Caveman Kitchen. Shame it closed, as it was a local favorite of many. Sadly, my only experience there was lackluster. I got the ribs and they were tough and barely edible. I had gone at my co-worker's urging, and when I told him of my...

Yeah, Carolina barbecue is great! I'm originally from Georgia, but it all blurs together for me after having lived out in the PNW for the better part of 14 years. I actually tried Carolina Gold for the first time not to long ago and I'm sold. I still call Memphis style my favorite, but I've yet...

Hi all! Back in about 2010, I started down the path of the backyard pitmaster with a cheap baby Chargriller offset from Walley World, and I joined the forum. I posted a few super newbie posts as I got my feet wet, then eventually switched to an ECB. I didn't post any after that point, but went...

Hi all! Well, I'm one of the lurkers. Joined up several months ago, made a few posts, then sat back and lurked. Meanwhile, I've been putting some serious mileage on my Electric ECB, all thanks to the wonderful advice from you good folks. I haven't posted any Q view because I don't have a digital...

Well, I finally completed my first smoke on my Char-Broil American Gourmet SFB smoker. It's basically a scaled down version of the SnP. I was chasing temps all over the place. When I first fired it up, I was getting around 650 on the firebox side and 350 on the other. My fuel of choice was some...

I'm not 100% sure on this, but I think buttermilk has a higher amount of lactic acid. Regardless, I'm right with you on that combination. Soak a cut up fryer in it, bread it with simple flour, salt, and pepper, and fry it in a cast-iron skillet... ah, making me homesick. ;)

Thanks for the replies, guys. I guess this is where my ignorance of smoking vs. curing comes into play. I'd always been under the impression that smoking was a form of curing, but the more I read up on it, the more I've learned there are differences. Wouldn't want to send my dear mama something...

Hi all. Is it possible to ship smoked meats unrefrigerated if they're sealed in a vaccum pack? I was just curious, since I see smoked salmon vaccum sealed and sitting on shelves at room temperature at my local grocery store all the time. I was thinking it'd be nice to smoke up something for my...