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Thanks guys. I am changing what i am going to make. My son requested a Fatty. So i am just going to do MOINK balls and 2 Pizza Fatties. Should be good.

I am going to attempt them this weekend. If i have room i was just going to throw them on with the ribs i am going to make. I'm also going to sprinkle them with the same rub i am using for my ribs. My questions are these: 1. Is there a good BBQ to use? I don't make my own and i usually use...

The best wings i ever made was using the WSM. I followed what Wolgast did here: http://tvwbb.com/showthread.php?9737-Sticky-Wings&highlight=sticky+wings They were sooooooo good.

Could you share this rub with us?

I forgot to post this. This year i tried my first Brined Turkey. I followed the Apple Brine recipe on the home page. Had it in the Brine for 24 hours and 12 hours air drying in the refrigerator. I used 2 chunks of apple wood on the smoker. It was a 14 lbs bird and it took 2 and half hours to...

Yea, i posted earlier that i picked up my 5 gallon food grade bucket at Lowes for $3.50. They were in a different row from all the paint buckets. Just ask the customer service for where the food grade buckets are.

I did this last year. I didn't have as long of drive but i think it was an hour of a wait. So i let it rest at home then carved it and plated it then took it to my destination.

Thanks Jeff. I can move the brine out and fill it with water tonight. I do have some extra apple juice i could add. Just didn't know if that would affect the taste.

Ok, I started my apple brine last night. I heated the apple juice, brown sugar, and salt to a boil for 1 minute. I let it sit to room temp then put it in my 5 gal bucket. When i did this it filled up 2 inches of the bucket. I know i haven't added 3 qrts of water or the 14 lbs turkey yet but...

Looks great! I didn't think you could brine a enhanced bird. Am i missing something?

I am near Youngstown Ohio Tim.

Thanks. I started reading around and it seems everyone says to let it season unless you are cooking with a extremely hot fire. Guess i'll be heading to the store to buy some more chunks of apple.

My friend just gave me 8 chunks of fresh cut apple wood. Is this wood going to be a stronger smoke? I would normally do 3 chunks of apple but should i only use 2 with it being just cut down? I am going to be using this wood for my turkey.

Thanks for the input! I am going to buy this bucket this weekend.

I am going to try to just smoke the bone in breast this year. I have never bought a turkey like this nor have i have looked at the price of one till today. What would be a normal price per pound for one during the holidays? I stopped at the grocery store day and took a look. They are 3.49 a...

So i would love to try and brine my turkey or turkey breasts this year. The problem is i don't have a container to brine in. I found this online: http://www.lowes.com/pd_356492-1152-51640_0__?productId=3382564&Ntt=food+grade+bucket&pl=1&currentURL=%3FNtt%3Dfood%2Bgrade%2Bbucket&facetInfo=...

Did you rub oil or button on the skin before the rub to get that nice color? Did you brine them?

I can't seem to make wings cheaper than ordering them done. I can get really good wings for around 6 dollars a dozen around here. Or i can spend 23 bucks on 10 lbs frozen. Adding in sauce and time its better to just order it.

I would like try my first attempt at smoking a Pork Loin this weekend. I read the cooking topics on the main page and it has a guide for doing a Pork Loin - Rib Roast with a Orange Juice Marinade. Has anyone tried this without the bones? I have a Pork Loin that i had cut off of a larger loin...

I don't believe anyone on this site trusts their lid thermometer( well some have it dialed in). My lid thermometer was off 60 degrees when i got my WSM. I use my e732 as my temperature gauge. I believe the Lid thermometer's always seem to be off on the LOW side. I'm confused why you didn't...