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WSM is what you should really save for. Honestly I wouldn't bother spending the money on the smokenator simply because if you are saving for the WSM, why spend money on something else? Smokenator is $60 and an 18" WSM is $300 and the 22" WSM is $390. Put that $60 into savings! I have a...

Fantastic as always Jim! Nice cooks!

BBQ in the snow is awesome! Nice cook Bill!

Brilliant again Mike! Nice cook!

Thats a fine looking brisket and meal! Nicely done Mike!

Looks delicious Jeff! Nice cook!

Thanks for the comments everyone! @Brian Staley -I didn't brine or use a rub. Just put salt on them when I put them on the smoker. Used Hickory wood. Amazing smoke flavor! @George Curtis -Glad the pics caught someone elses eyes that wasn't sitting at the computer! Do them for sure they were...

Quick post. Didn't brine. Took about 2hrs. Had the temp around 300-325 the whole time. Legs on Legs done Extremely juicy and great smoke ring/flavor Hope to do this more often next year. Happy New Year everyone.

friend brought me some turkey legs he'd like me to smoke end of the week. Never done turkey legs before. Any rub suggestions? Wasn't planning on using a brine.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Any tailgating before a football game is a good time Gary!

Friend gave me a call letting me know his father got tix through his company for the Giants game sunday night and invited me. Will be taligating at the game. Nothing major since we actually go into the game lol. Burgers, chicken drummies which I'm going to marinate overnight, sausage (hot and...

Bill if they are cold, right out of the fridge, you should be able to slide a butter knife under the membrane and then use a paper towel and pull it off. Sometimes it's easier than others. Worse comes to worse, just score the back of them with a sharp knife.

Well into the cook but good luck Lew! Keep us updated and remember to take pics!

welcome back to the chaos! looking forward to pics of your cooks!

Did one on my uncle's gasser with a rotisserie last week. Wasn't nearly as big as that (probably 6-8#). had it on low/medium heat for about 90mins and it was perfect. Pulled it off with the middle sitting at 120*.

I'm big on: Franziskaner, Paulaner, Palm, Becks, Spaten but a couple IPAs you have to check out: Harpoon Leviathan Imperial IPA and Joe Mama's Milk. LOVE THEM!

Aside from what has already been stated, if you have a bunch of trimmings, smoke them all, eat some, let the others cool down and then slice them up for the next time you make ABTs!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dean: I would say yes go for the big one, but like another poster said, you can buy TWO 22inch GOLD kettles for about the same price...

I use lump so I don't know the number of pieces I use but I don't use more than half of the starter. When I see flames coming out of the lump I give if about another two mins and dump. The top coals are normally only half lit.