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Please give us your recipe for brine. Thanks and Be Well, RZ.

This looks like something I have wanted to try for years. I have to gather up the short bucket and figure out the set up on my Auber1510. Isn't going well. And I allowed myself to get frustrated. Be Well Brothers, Rusty.

I'm interested. I have a buddy from my bicycle shop who competes. I would sure like to attend this next one. I'm all for learning a few tricks. But I have no interest in competing at this point. I am happy with almost each of my results. I am interested in learning more about a specialty. It...

I replaced it with another one just like it but keep it in the house. Then I plug it in when I need it. I was wondering what other folks are doing. Now I know what some are doing. Thanks and Be Well, Rusty.

My controller box on top of the smoker went d.e.d. dead. It gave me trouble about three or four times but I "dried" it out with a hair drier. Then it worked. I wasn't comfortable with it but it was just part of the process. It didn't want to work last time so I brought the controller inside...

I'm east of St Joseph and north of Kansas City in the state of Misery. Be Well. Rusty

Too late. There's only part of two bird now. Not as hungry now! Be Well. Rusty

You missed the turn off Chopsaw. I found a partial bag of King Hawaiian buns. So I'm getting pretty hungry here. O'Fallon is just this side of St Louis and you should be here. I'm HUNGRY. Be Well. Rusty

I'm "roll poor". Bring em yself. They're hot right now. I did two this afternoon. Still warm I guess. Be Well. Rustyzipper

Ordered the Maverick XR50. We'll see if that can cure my minor difficulties. I knew I probably needed one. Thanks and Be Well. Bandito

If there is any left at this point I will try to get my adult son to get a photograph. Be Well. Rusty

I had four whole chickens, spatchcocked. Not a dirty comment I just cut out the backbones and tail, spread them out on the racks after marinade. I smoked them for two hours at a setting of 275*. It was indicating 285 with the heat at 95* yesterday. Would have been more if the smoker was rolled...

I cranked it up to preheat, put chicken leg and thigh pieces in Worcestershire and Soy 1/1 and went to the store to get some more soy. Came home and finished the mixture for another 20 minute marinate. Put the meat in for 1 hour 30 minutes. Pullet it out and all was great. We brought home a pair...

What's Space Book????

This thread is an inspiration to get it done. Be Well. Rusty

Losing a pet is like losing one of your children. Truly painful. They really have your heart. My dog boy is guarding the wife right now. But time seems to help. Give it a chance. God Bless. Rusty

It is good to see you here. Come in, sit down, and participate or just lurk. But I know you can find information to help you in your smoker build. Be Well. Rusty Zipper

You have to take care of yourself. I rarely fly these days. All that flapping makes my arms tired. And I won't pay their ridiculous prices. Direct to you from the infamous El Rancho Rusty Zipper. Rusty