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I bought some turkey wings and legs. Thoughts on what to do with them? Should I treat them like a whole turkey but with just less time?

Anyone ever cut their butts in half say to get more bark and decrease cook time? I'm expecting to halve the cook time since there's still mass absorbing heat. But I'd guess you'd drop 25% or so off the cook time keeping it closer to 1-1.5hrs/# rather than 1.5-2/#. Any suggestions on What...

I'm making a brisket and some ribs on Sunday. I have was thinking of using a couple of different woods for the smoke. I was thinking of doing the brisket with 1 chunk of hickory and 2 of pecan. After about 8 hours throw in 3 chunks of apple to do the ribs with? Brisket is 10#'s untrimmed. That...

I did about 6 racks of Baby Backs on my 22" WSM. I think I smoked them too long instead of a pink ring the meat was pink all the way through. They weren't dry but had chew similar to a St Louis rib rather than baby backs. Still very tasty. Did I use too much smoke or just have them on the cooker...