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Going to be fantastic weather in MI this weekend. After the 9:30am Lions game I'll be smoking some turkey breasts and anything else I can find on sale!

Thanks Cliff!

So this weekend my girlfriend was going to be making homemade spaghetti sauce so I decided I would try to smoke some meatballs. The results were AWESOME! Everyone loved them and I was pleasantly surprised. These were Italian meatballs I made so I would be interested to try this again with BBQ...

Let me know how that turns out! Also saw you are in San Diego. Know any good bars/food joints? I'll be there in 3 weeks.

I'll be cooking some chicken breasts and turkey breasts this weekend. Anyone have experience smoking ground beef?

Yup those are what I was planning on basing mine off of.

Hi all! I'm considering making a wind break/shelter for my 18.5WSM. I wanted to see if anyone else has made them and if so post pictures! I like the one from Dublin on virtualweberbullet.com and would like try to make one so I can still use my smoker on the windy (cold) days. I want it to look...

I do my chicken wings/thighs at about 300 for 1.5 hours and get a bite through skin. Try shooting for 300 or higher!

I bought 4 PB at $0.99/lb in August! I spent a total of $36 and change on 4 butts! Just smoked the last one this past weekend.

I had a double foil wrapped clay saucer instead of water.

I guess farm raised? Coming from my girlfriend's parent's coup.

I had to leave work a little early Friday in order to start this among other things. I had the 9.5lb PB on the counter for 2 hours before the cook. I started the chimney, cut the PB in half and rubbed it at the same time. I left all vents at 100% and added 3 chunks of apple wood. I put it on at...

How was the duck? I am supposed to have some fresh duck in hand before winter.

Smoked 9lbs of pb. Pictures will be in the photo gallery!

I just had this thought. Trying to think of things that could benefit or be enhanced by a smoky flavor. In the fall/winter I like making a pizza pasta and then I thought, what if I made this similar to the mac and cheese, put it in an aluminum pan and smoke it? I may try this sometime this fall...

SYD rub for none other than Harry Soo!

Just took a 9.5lb pork butt from the freezer and put into the fridge! Looking to cut in half and do a speed smoke for about 5 hours on Friday to take across the state for the weekend.

From my understanding you roughly pull the pork so it's still in "large" chunks, then return to smoker in pan for an hour, then take out and complete the rest of the pulling process...I may try this with half of my next PB.

So I went to a newer local BBQ place over the weekend. I ordered the pulled pork and I'm no expert but it smells, looks and tastes like they smoked the PB pulled it, then smoked it a little more. Is this a common thing? Anyone else commonly do this or try this? It tastes very good, not...