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I appreciate the advice. I like the idea of smoking the whole thing and then trimming and putting in the baked beans.

I usually do BB, but the local butcher did not have any today so I rolled with Spare. Should I do a St. Louis cut?

Not exactly, but I like that method! I will have to try that out

Does anyone ever do baby potatoes on the smoker? A local catering company does these and I am trying to make them similar but the skin seems to always be too tough when I do them.

I have some Salt Pork Belly. Is this good in a smoker? If so, what is the best way to smoke it?

Hello all, I am smoking an 11 lb bird on Thanksgiving morning, but it will not be served until 4 PM. I will be done with the smoke early because we have other engagements. What is the best/safest way to keep the turkey warm? Thank you for the help!

I would use this on my Homemade Ugly Drum Smoker that I built with my sons. They enjoy helping me smoke any type of meat and are really getting into the process. I live in Indiana, USA

It seems like beer goes down a little smoother and quicker while smoking and being outside. That being said, I think we need to make this a pole question post.

This can be an exciting time for you and your brother. I might suggest building your own UDS (Ugly Drum Smoker) (https://www.smokingmeatforums.com/forums/uds-builds.199/) There are plenty of resources on how to build, materials, etc. on this site. You can also follow step by step instructions...

Al, I thought about adding sauce to the breasts as I went, but decided against it. I will have to give that a try. I had some leftovers today and reheated a breast with some of Jeff's BBQ sauce to make a burrito.

I like dry rubs as well. At restaurants, I will get dry rub and then sauce on the side so I can control how much I put on. I don't like the places that "Drown" the wings in sauce.

Thank you for the point. It is hard to beat Franks!!

Sonny, It was not one of my better moments... I had just enough "Fuel" to add to the charcoal basket for this smoke. I don't think I will make this mistake again.

I got home early today and decided to fire up ol' reliable (UDS). I have never smoked wings and breasts so I decided to try it for the first time. I did a simple brine for a couple of hours and added Jeff's rub to them. I got the smoker temp up to 235 and put them on. They stayed on for roughly...

Does anyone have any "App type/Finger food" they throw on the smoker?

What do you all make for you New Years Eve Party?

I saw the tube from amazon that I am probably going to get. Thank you for the response

I got a huge bag of pellets for Christmas... I smoke with a homemade UDS. How do I go about using these with this type of smoker? Can I just add them with the charcoal briquettes? Do I need to buy the pellet smoker tube? Thanks for any help you all can offer.

Chile, I was wondering if they got to dry.

I should have been more specific on my question. When it comes to store hams.... should I go with one that is already spiral cut, or is it personal preference?