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Cole, my garage is attached, heated, and full of stuff that don't take kindly to smoke. I may just build something out of a huge appliance box in the front yard just to **** off the neighbors.

It all depends on how hard the wind's blowin' and how much fuel you got. Haven't built a permanent wind break / smoke shelter, but I can see it coming. Just did a turkey on the kettle. It was a warm day, in the 20's F with little to no wind. We had freezing rain in the last week or so that gave...

I opted to put her on the kettle as I seem to be better able to control temp on the kettle in cold weather. 16.3 pund Butterball "Natural". Brined over night with 1/2 gal Apple Juice, 1 cup kosher salt, 1 tbl sage, 1 tsp each blk pepper, thyme, basil, onion powder. Add enough water to just...

I would be inclined to spread it just under the skin and not injected into the meat. Just my preference

I will probably do my 16# Butterball on the 22" kettle. it depends on the weather. But I will go in the 325 range with some pecan and alder smoke with a bit of apple. Not too much. I am also going with an apple juice brine overnight The rub will be a light touch of the BRITU rub.

While WD-40 is handy, PB Blaster was essential for loosening items on my 82.5 Vanagon.

When in doubt, make two identical batches per directions then dump into one large pot

About all I see online is a few personal blogs and recipe collection sites like Food Network. Maybe it's because of alleged practice of cooks withholding bits of key information

My Silver B is about that age. I've rebuilt it a few times over the years. I like to use it when it's very cold or snowing up here. I can get a small taste of summer when it's -20°F When it's warmer, I go charcoal or wood.

Just ordered a pair.

I lean toward keeping the salt ratio low in rubs and salt the meat separately then put the rub on.

I had to make a rule. Well, more of a guideline. "If you make an acquisition, then something else has to go."

My rule of thumb is whether or not I can smell fish oil a couple of days after cleaning the grates and pan. YMMV

Sorry, been "burned" too many times. Give me something that don't plug into the wall.

Figure for 13- 14 hours. if she's done early, she can sit in the cooler for several hours.

It's a long way to my server in Alaska. Them electrons take a while.

Cleaned them up a bit They don't peel as easy as the pork ribs. Rubbed them up with just a basic black pepper based rub. Then gave them about 7 hours in the 18.5 WSM at about 250°F A chunk of Mesquite, a couple of Hickory, and one Apple. Sauced them in the last hour. Sauce was just...

Can't let the rain stop the smoke. It's 53°F and raining. Nothing to do but rig a tarp and put your butt on. The WSM 18 on the right is a craigslist find. It needed a good scrubbing. It looked like the PO tried a "hot squat" and was unsuccessful. Also they got creative with the hardware and...

May have to settle for Moose.

Costco, the local national chain stores (Fred Meyers - Safeway), the local butcher shop. I look for both price and quality so I move around.