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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Rosenberger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Sorry to hear...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Rosenberger: cheers, ps I lived in NJ for 35 plus years </div></BLOCKQUOTE> Sorry to hear that. This, coming from a native Bronxite. I just...

Royal Oak lump is $12.50/20lbs or ~$8 for 18lbs near me. (just saw the 18lb bags available). Might check TJ for that lump, though.

Haven't used K Comp yet but I've used regular K and had the same problem...especially when I try to get the coals going if they're having trouble staying lit/up-to-temp while smoking. Ashes all over the damn place. As cheap as K is, I still go with lump for most of my cooks because it doesn't...

Here's the recipe I've always used. http://caribbean-food.suite101...cle.cfm/jerk_chicken I always double the rum content and use 3-4 scotch bonnets instead of the recommended (2). I smoke with maple or apple. Here's a pic: http://rem.alexsark.com/bbq/wangs3.jpg

I'd make some jerk wings, for sure. That's what I always do on my WSM.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: Funny you mentioned this. As I was mowing today, my pear tree has a couple branches that are low and in the way. I was thinking of...

A long while. I've had fresh apple since January and I split some chunks when I picked up the wood...still not dry. Cut them up so they can breathe.

Pwn3d.

Awesome link, Pat. Thanks.

Thankfully I stopped eating chicken skin so I don't ever have this problem.

Nice birds, guys. I treated my mother and one of my sisters to smoked turkey for the first time ever today and they loved it! My mother asked, "What seasoning did you put on the turkey?". I didn't...I brined it. I always brine my birds and don't follow a set recipe. I just throw my own...

Congrats on your first cook and purchase. I didn't cook on my WSM much during the winter, but I've cooked on this thing about 12 times since January...almost every weekend!

I brined my 13.5lb turkey for a day and it came out of the fridge, after drying for 14hrs, and it's been on the smoker for 3hrs 45min already. It's really windy here in Connecticut. Smoker was holding nice and steady at exactly 230F for about an hour and then the temp rose to 245F...too much...

Wow. I thought I was one of the very few doing a turkey. Guess not! Just threw my turkey into the huge ziploc bag along with the brine I made (always create my own concoction). 13.5lb turkey Oh, and I smoked some cheese for the first time ever so that I can use it for mac & cheese on...

I always smoke my whole chickens until the breast is between 165-170F and the darker meat is over 180.

Bwuahaha.

Pics? Down with those Heels!

I will be smoking three to four 6-7lb butts this weekend. I have only used both racks on my WSM to cook wings - so that doesn't count. When I make pulled pork, I cook a 6-7lb butt for roughly 14 hours. What I'd like to know is, how much longer than 2hrs/lb should three or four of these...