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Congrats on the success!

I did this cook on a beautiful but hot Michigan Sunday (yesterday). It got up to 90 and a little humid. I rubbed the turkey drumsticks with some chipotle sea salt, garlic and smokehouse maple seasoning and the ribs I did sea salt, garlic, worchestershire sauce and Carribbean jerk seasoning. I...

Successful cook on Sunday. I will post up in the gallery.

Sorry for the bad pic but anyone know what dimensions I should use to build this? What type of wood should I use and would I need to treat it (I live in Michigan so it would be outside year round.) Or should I go with something that the entire smoker in enclosed? (like an outhouse style)

Looks like I am going brand new now - not repurposing. The old cedar was 27 years old now and there wasn't enough left that didn't get some good rot to it.

What is everyone else cooking this weekend?

Smoking some ribs and turkey drumsticks this weekend!

A newborn niece has disrupted my plans! It's definitely a good disruption to have. Project won't start until August now at the earliest.

It's been too long! Smoking some ribs this weekend!

Awesome! I saw on google images what looked like aluminum. I bet I could find that at Home Depot or Lowes and have them cut to my specs. It will be a cool project for my dad and I. Going over there to talk plans this evening.

So my parents are replacing a ton of boards in their deck. My dad was just going to discard the 26 year old cedar but then I thought I could build a small smoker shelter with the wood. I have seen a few on virtualweberbullet.com my question is, have any of you built any? If so, what type of...

I will be smoking a small 8lb pork butt either tomorrow or Sunday, whichever day has less rain! What about everyone else?

I will be smoking some chicken this weekend! No sure exactly what cut yet but definitely chicken.

I will be smoking some ribs this weekend. Nothing special!

Thanks all! Keep on smokin! :wsm:

Here is what I cooked over the weekend. First try doing this, sorry the second pic is blurry, the party had already started. I took boneless, skinless chicken breast and cut them into roughly 1-inch cubes, then I sliced jalapenos and put a slice on top of each, wrapped in about 1/3 strip of...

This past weekend I went with 1-inch cubes of chicken breast, topped with a fresh slice of jalapeno, wrapped in bacon and then dusted with my sweet and spicy rub. I smoked at 250 for 2.5 hours.

Nothing special but here they are:

Ended up doing a little over a dozen chicken legs. Skin was very crispy. My goal was the get the temp higher than normal because I was going to pull the meat anyways.

Planning on a smoking a 9.5lb PB if I can thaw it out in time. If now, whatever I find on sale after work!