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Man that looks good! Nice work. I will have to try this some time.

My buddy cut down an apple tree and gave me a box of wood, so I use that for everything and I have never had a disappointing brisket, turkey, ribs, pork shoulder or chicken. When in doubt use apple. A stick about 2" in diameter and 6"-8" long usually does the trick. If its really dry I will...

Pro tip! I like this idea.

Why am I reading this at lunch time??? Nothing will look good now. Nice work on this.

They fixed the coupon discount. In for one!

Price is $69.99. BBQ30 only knocks it down $3.50. I'm sad I missed this!

Question: If you put the turkey in a pan to collect the juice does that impact the ability of the smoke to penetrate the bird?

I do 2 butts about 8 pounds each on the top grate of my 18" no problem. It may be a tights squeeze at first but they shrink down as the fat renders off. That way you also know they are cooking at the same temp.

So on Sunday I put 4 shoulders on (about 30 pounds). 2 on the top grate and 2 on the bottom. I used the mustard rub with the Modified Armadillo Willy's Rub (tripled the recipe) Total cook time was ~12 hours Full water bowl of hot water. Full ring of charcoal with a 2" thick x 8" long stick of...

All, I am really puzzled by something. In the Cooking Topics portion of the main site there is the write-up on the mustard rubbed pulled pork (http://virtualweberbullet.com/pork1.html). The author said that his smoke session took 19 hours with 2 8 pound butts (~16 pounds total). I have an 18"...

When we went it was open. We launched at Cascade Locks. I smoked the fillets to 150 degrees internal. They came out great. I brined for 24 hours in a mix of brown sugar, salt, soy sauce and lemon juice with some garlic and onion powder and black pepper. I kept the WSM to about 180-200...

We pulled some big beautiful sturgeon out of the Columbia River today. We have a lot of meat and I would like to try smoking some. Does anyone have an experience with sturgeon? I have some apple wood which would be mild enough but I am not sure how long to smoke it for and the temperature of WSM.

Thanks JHalasz

I love gadgets as much as the next guy, but I have ZERO soldering skills. I would like to have a complete kit that I can just Plug and Play. Is there somewhere I can buy a complete setup, or does anyone want to sell theirs?

We love Podnah's. The Pit Boss is a great way to sample their spread. My wife and I can usually split one and I can eat like a horse. The kids like their food too.

I just ordered the same one. Looks great. I'll be throwing some butts on the grates.

I did baby backs for the first time on my 18.5". I pulled them off after 3.5 hours and they were awesome! My 3 kids (8, 5 and 3) chowed down and my wife dug them too. I did 3 racks. Two racks with a pulled pork rub, for a sweeter flavor and one rack with Salt Licks rub. Good eats.

We are in and on the map.

My wife's family is from Santa Maria and when they moved to So Cal my father in law built a pit and kept a cord of red oak on the side of the house. We did tri tip ALL THE TIME. I love a good tri tip and this sounds good.