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Thank you Matt!

Any suggestions, I am smoking an 18# Turkey, but then driving to another home 45 mins away.

I smoked my first brisket flat and while acceptable, I could not get it to the perfection I saw on several you tube videos. I feel the brisket was too dry, but not bad, but was also not succulent. I am wondering what I did and/or can change for the next challenge. I used large WSM, full water...

Thanks for all the feedback. I cut off a few spots and smoked them without changing anything other than keeping a closer eye on temp. Having the Maverick Temp probes help. Kept them aroun 225 the entire cook. Ribs were finished faster, otter than that they were tasty. So thankful for this...

Chris and Bob, Thank you for your quick responses, I will cut off what I can. Will defrost in water in the future. I had done this before with Turkey but forgot. As a follow up, Bob, I always thought putting the rub on overnight was better because it seasons and preps meat better and...

I am smoking pork baby back ribs tomorrow for 8 adults. While preparing to put on the rub, I notices ribs were still frozen. I put them in microwave on defrost, but they look like portions near the edges began to cook.....Help, what should I do?

Am smoking two 13lb turkeys tomorrow. Could not get a larger bird (fresh). I have the WSM 22" smoker. Thought was to try and smoke both on top grill, if they fit, with lower grill holding a pan to catch drippings for gravy. Also, think (not sure) that temp will be similar by having both...