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this may be a stupid question because I am in the middle of restoring an ecb and have not been able to us it yet but can I not just add coals through the door instead of having to lift the smoker completely off the fire.

Just joined the group I came across an old rusted out ecb at a garage sale for $5 , which I am currently in the middle of restoring  any advice about what modifications are necessary and how they need to be done is welcome and appreciated.                                                        ...

 They look like they turned out great good job.

looking good.

I got a good deal on some whole turkey breast any advice on how to smoke  them I will be using an offset charcoal and wood smoker , the only thing i am worried about is drying them out . Any advice is appreciated.                                                                                  ...

Thanks for the advice i will do that today.

I recently was given an older brinkman smoke n' grill charcoal smoker . Its in somewhat rough condition the main shell is in good shape just some surface rust (nothing sand paper cant fix ) the grates and water pan are fine however the charcoal bowl/basket is rusted out and must be replaced can...

     Looking good so far  I recently did ten pounds of venison jerky from the buck I got this year, I have always just salt and peppered my jerky however  I might have to try out that marinade with my next batch. By the way what temp are you gonna be smoking it at.

welcome to the forum from a fellow oklahoman.

I would also post this in the poultry forum where it is more likely to be seen

Sorry  I cant help as I have never done a whole bird , but I would like to welcome you to the forum and i'm sure someone with more knowledge than me will be along to help soon.

 Same here I have never brined a brisket just I have always just rubbed it with salt and pepper and then throw it in the smoker between 225-250 and pull it out when it is ready.

looking good!

thanks for the advice I am either gonna go with this or the chargriller smokin pro.

Hello guys i have a question about the charbroil 1280 off set smoker from wal-mart, I have been using a mes 30 for about a year now and i am thinking about upgrading to the charbroil. It is low cost and something i can afford , however i have read reviews saying you have to mod it for it to be...

those look great.

looking good

Tommorow morning I'm going to start my first brisket it is a 5.83lb super trimmed brisket flat i am going to do a basic salt and pepper rub but I am wondering what the internal temp should end at and what temp to start it at I am planning on wrapping it sometime during the smoke it will be...

It was finnally done after a 17 hour smoke it turned out great and everyone loved it

Thanks for the advice bigboysmokhous