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Thanks for the quick reply, Jim, much appreciated

Jim that chicken (and whole meal in general) looks absolutely mind blowing, do you mind if I ask at what temperature you cooked it at? I enjoy smoked chicken but typically the skin doesn't look/taste that deliciously cooked

To reiterate what has been said, the knowledge on the forum, and the easily accessible recipes Chris has on the main website, should be more than enough to help your friend - the fact that he has you as a resource to rely on is the excellent cherry on top. I started on an el cheapo brinkmann...

Dave: thank you very much, I had leftovers yesterday and they were still delicious def going to foil from now on. I'd tried it previously, didn't realize how much it helped until now. Bob: Yep, that pic was just off of Flagler Ave down from Breakers quite the eye you have!

That is all simply spectacular.

Whoa baby that all looks delicious.

Ribs came out great tender juicy #5 sauce w/a tiny tweak thanks for the help again. Also had homemade corned beef and cabbage yesterday for st patty's so it's been quite the filling weekend photo by zcallier, on Flickr photo(1) by zcallier, on Flickr And this followed the next...

Thanks for the replies guys, ribs are on as we speak, going to cook a bit lower temp than usual and gonna try foiling for the first time as well. I'll post some pics when everything is done, thanks again

Hello all, Sorry I don't have any pics for this, but the past few times I've cooked ribs (and even brisket), it has come out far darker on the bark and a bit drier in the meat than I've done in the past. My rubs consist of turbinado sugar, salt, and other seasonings, but nothing that I would...

whoa baby I want to eat all of that

I tried to measure the differences in dome vs grate temps and found them to be fairly close the few times - used an oven thermometer sitting grate level for the test, but these things can vary so much it's hit or miss anyways, or so it seems for a lot of people that have posted. However, I...

If a hurricane wasn't blowing towards Florida, maybe it would find its way down here...but nonetheless, you've come to the right place w/the right smoker, welcome

Steve, I just have to thank you for coming up with a very delicious and versatile sauce. I've made the lexington and a few variations and have had great success with them. I amended it to my tastes by substituting soy sauce for worstershire and chipotle powder for cayenne, and by removing the...

You can smoke chicken at higher heats than a typical low/slow brisket/pork shoulder, I usually aim for 300-350. I butterfly them, rinse, dry, and season over and under the skin. I love good chicken skin, which is why I aim for a hotter, quicker cook - more heat helps cook the skin to an edible...

Finally got around to trying jane's butt rub...it turned out well. I subbed the new mexico chili powder out for cayenne (which I cut the dose in half) and it was just right spicy. Amply salted the butt, cracked a bit of salt and sprinkled some seasoning onto the pork after pulling, and...

I used to, but I have read quite a bit on this site since, and it appears (from a scientific standpoint) that basting doesn't really add much flavor unless it is highly concentrated and applied with much diligence, per Kevin. Plus, from personal experience, I like a very crusty bark, and...

I have an 18.5, and typically I use about 20 lit coals - all vents open - and it gets up to temp in a matter of only a few minutes 5, maybe 10 max. Granted, I live in Florida, so I'm not usually fighting cold, and I light the coals and smoke in a fairly wind protected area. Also, I just use 2...

Sounds great, thanks a million Matt

excellent post. I've been wanting to smoke a turkey for a while, prob will do after the holidays are over. I have an 18.5 wsm, do you think a whole (say 12lb) turkey will fit on it? I've smoked several chickens on high heat, and will probably be doing the same technique for the turkey (cover...

Hear hear