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grats on the promo and the food looks awesome.

I use tongs through the door and place them individually around the ring.(you can adjust the door position on the circumference by lifting the middle section and rotating. you don't even have to get clear of the bottom section, just off enough to rotate)

nice birds!

Title says it all. Post your pics here. I'll start. Buddy and the bullet chugging along almost done

lookin good from here.

idea for next time...dust the loins w/rub. wrap the loin w/bacon strips(going around, not down) and secure w/toothpicks. dust bacon wrap sparingly w/s&p. cook over medium heat until bacon is crispy. rest tented for 15min. slice loin between the bacon strips and serve.

I don't have any experience w/smoking a ham, but you don't want to put the glaze on too early or it will burn. Just like saucing ribs.

as long as it's dry and mold/fungus free, I don't think there's much of a difference either way.

it shouldn't. I've cooked wild game numerous ways. never had a gamey taste to any of the meat. imo-the trick is to get it on ice quickly. my personal method is to quarter it as soon as possible, place in un-scented trash bags, then place in a cooler surrounded by ice. let it sit in the ice for...

another vote for the pull and freeze. it's easier to reheat a finished product.

without being rude, we'll need a lot more info/details before we can begin to be able to identify the problems and offer solutions.

I'll be smoking the turkey, but the sides/fixins are up to my sister and others

thanks for the praise everyone. Adam-sauce on moinks is the same as on the first batch of wings. homemade. and by homemade I mean I started w/a can of tomato sauce and went from there.

[/flame suit on] here's my take on the subject- Bob is on the right track. when you do something yourself, there are certain ingrained expectations(conscious or not) of what is to be received/produced. when those standards are not met, disappointment results. so, for our example, when you do...

i'll be right over

Fired Buddy up for some cookin today. Did some moinks, a couple batches of wings for the guys at work and chops for dinner. Due to the number of cooks, I'm only putting the finished products up. pics will be posted in order of the cook. first up-the moinks next the first batch of wings...

looks good to me!

great looking gobbler!

wow, nice of you to follow through. any temp info? I ask because i'm debating some cheese smoking on my 18.5.

looks good tony! interesting pan/griddle you have there.