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Thinking of doing a "Pork Leg" on my WSM and need your imput on some Pork Leg basics, i.e., best size/weight(bone-in) for the WSM, marinades(dry and wet), type of smoke wood, cooking temperature, etc. Rick WSM, OTG 22 1/2" withe Smokenator

For my Pizza Fix I am thinking a buying a Bread Machine(BM) to mix the Pasta. I already have a Hamilton Beach Standing Mixer and a Whisk, but for some reason I want to add a BM to by BBQ arsenal for making my life more simpler. I am wanting your recommendations and/or commments on a BM. Rick...

Thinking of ordering some "eyelets" from the BBQ Guru and wondering if they are hard to install and is there any increase of air entering the WSM when they are installed? Also, in order to make this more cost effective due to mailing costs to Costa Rica, what other assessories should I order...