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Amazing looking, those must have been delicious

Everything looks GREAT !!!

Doing it again on Saturday. Has anyone else tried it yet?

My Xavier Musketeers got the #3 seed in the Midwest

Best wishes Lew, and hoping you feel better soon

Took some smoked wings to a friend’s house. Didn’t get a pic of them sauced, but did half with Blues Hog BBQ and half with Alabama White Sauce

Huntington for me

Welcome from a Long Islander

YUM !!!

Happy Birthday 🎉🎂🎁

Looks good, and sounds like you are off to a fast start, and willing to learn. My suggestion would be to NOT leave it cooking in anyway after you it. The six hours at 155 may be the cause of the dryness. My, and probably most people here, go from the smoker into a cooler, wrapped. I would have...

This is very true. My take on this is “never be afraid for the meat to be done early”. When I first started I did what many do, try and speed up / slow down the cook by manipulating temps. Rarely got it “just right”. So now I start very ealry, and at those times where it was done before I...

Finn is gett bigger everyday. And he LOVES living at the beach

Green Mountain Coffee, their Nantucket Blend, or their Half Caff Both are very good.

Do it !!! Super easy, and delicious

Not sure you need to buy one, pretty simple to make yourself. Here’s what I did: Dry brine overnight with a coating of fine sea salt Rub: 1/8 cup fine sea salt 1/8 cup coarse ground black pepper 1 TBSP Onion powder 1 TBSP Garlic powder 1 TBSP Italian seasoning Rub a light coating of the rub...

The smaller one was in for about 18 minutes, flipped once. The bigger was about 25 minutes, also flipped once. The fire was a base of charcoal briquettes, then topped with oak logs, and let them burn down until I got a great bed of embers

Happy New Year all !! Finn is ready for 2023