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  1. duckjockey

    Turkey--smoke and oven combo

    I recently smoked a 12 lb turkey, using indirect cooking on my grill, with charcoal, cherry wood, and an occasional shot of propane to keep the temp where I wanted it.  The results were excellent, with EXTRA crispy skin.  However, it took a very long time, and because I don't have anything like...
  2. duckjockey

    Backwoods Smoker triple wall system-- a potential problem?

    Hello, I am considering a Backwoods Smoker, either Chubby or G2 Chubby, and have a question about their unique smoke/ventilation system.  As I understand it, the smoke (and heat) goes from the firebox up the inside of a triple wall construction, out a 1/2" gap at the top of the smoking box, then...
  3. duckjockey

    Smoker Test and Cook-off

    The scientist in me would LOVE to do a controlled test between three different kinds of smokers: Electric, Pellet and Charcoal. There is so much discussion on which type of smoker produces the best Q, that someone needs to do this. Alas, I don't have the necessary equipment, but maybe someone...
  4. duckjockey

    New Old Smoker

    I've recently joined from Central Oregon, and am overwhelmed with all the good information. I do have a couple of questions, which a quick search for on the forums failed to bring up a thread: I am trying to decide between a Smokin-It o45 with an Auber control,  and a Cookshack model # 3.  ...
  5. duckjockey

    Newbie on the fence

    Greetings fellow Smokeheads, Brand new member here, one who is still trying to smoke using charcoal, gas and pellets on a Vidalia Grill.  VERY labor intensive and unsatisfactory.  I am trying to decide on a better piece of equipment, and am torn between an electric CS (SMo45) with an Auber, and...
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