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  1. B

    Hello from Annapolis, MD

    This has been a great site. I started smoking birds about 25 years ago and fish about 15 years ago. I have had the opportunity to live in most of the US (some overseas) and have seen many techniques. I look forward to learning from you all! BogeyDriver
  2. B

    Turkey ~ Foamheart

    Bird is the word. I enjoyed your comments. Like you, I always brine the bird when either smoking or frying. Can you tell me more regarding larger birds and what temps you use for "low and slow"? Larger birds tend to be tougher for me to cook. Pun intended. BogeyDriver
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