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Gary, How hot are the chillies in the paste ? Thanks Doug

This looks fantastic

Thanks Kevin it is good stuff when done right !

Hey there Lee take a pic if you would it would be great to see 2 birds on a cooker !

I will be doing a 27.5 lber Saturday

Although I may have to hoard a few

I want one what a great thing to take camping !

I would use the recipe that is on the board for smoked Salmon. as long as it is rinsed after curing it is not overly salty

Also as rendering is not that big a deal with a turkey i would go with 300-325 it will impart plenty of smoke and also make the texture of the skin more pallatable

Hi Ian, I lokked on the link and didn't see if they offered the sawdust in woods other than oak?

I think I am going to do 4 butts for 40 to 60

It is really hard to beat Royal Oak and they carry it at walmart but not Sam's anymore

Hi Folks, Two years ago I did a BBQ that I called Memphis in May . The size of the church has grown and my class will be about sixty people. How many pounds of shoulder should I use for that? I want to err on the side of overdoing it.

Thanks to both of you though for the help

I just found out that Wallyworld carries it. I think i will stick with royal oak

Hi Tim , Yes I do, nice to know that it is Royal Oak Thanks, Doug

Has Royal Oak Chracoal gone under? Every store that used to carry it now carries Cowboy(which is less consistent and seems to burn too fast) I am in the metro detroit area

I too followed Chris A's recipe and they were great. One caution would be to buy them not cryovaced as mine had holes in it where they trimmed the ribeye or rib roast too close

Did you use pecan wood?

Hey gang, I tried the beef ribs last weekend and they were great.