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No limit at Lowes if you order online and pick up at the store.

I have been trying to find chefmerito here in my area so far no luck but I will keep looking. Also a friend a mine posted the online magazine called Smoke Siganals and on page 29. There it is Tony and Maribel Carne Asada Recipe. You guys hit the big time. Keep up the good work and your food...

I say get the spares. Pull the membrane rub and cook until you get the color you want. Then wrap With butter honey and brownsugar and go until tender. Works for me people like the extra Meat they get with the ribs

We'll leave the light on for you

This is going to be the first time I'm doing a brisket anda turkey at the same time wish me luck. Going to do the high heat brisket. Start at 5 am hope to put it on by 6 am at 325 to smoke for two and half hours then flip and wrap in a pan. About that time I hope to have the turkey on the bottom...

As long as the turkey if fully submurged you should be all right

That is very cool. Very nice article

James those pork chops are out of this world. Well done my friend

I would pack it up and send it my way. :) just kidding. I cook it indirect until it reachs 145 internal temp then pull and let rest for 30 mins before slicing

Larry Wolfe has a good one called Orange Marmalade Sriracha Wings in the poultry section of the site. It is realy good and you can do it on a smoker

Nice job on the video and the pulled pork looks good to me. There's nothing wrong with using store bought rubs and sauces. We all use them from time to time

First smoke on the WSM who you kidding. You knocked it out if the park. Good job

Tony those burgers look awesome. I'm a real fan of homemade fries. Keep up the good work

Nice addition to the family. Those ribs look to notch.

I could go for that right about now. Great job in the pie

Nicely done.

Looks like winner to me. Good job my friend

I love turkey burgers going to have to try these. Thanks for the idea

Great looking PSB! This is a favorite at our house. Good job

What is this Wickers you speak of Jim? Those pork steak look awesome