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Got this Turkey going and done. Made this one for one of the RV park staff folk. Rubbed with John Henry's Pecan inside and out. Half a hand full of apple and cherry slivers. Bout 2 hours into the WSM. Resting before she picks it up.

Good morning Y'all I have 2, 14-16 ;b turkeys to do in my 18.5. How do y'all do 2 without having any drippings from the top going all over the bottom turkey? Foil pan the top one? Or

My wife bought this boneless prime rib. I just put salt, pepper, garlic and a pinch of thyme on it and 1/4 cup red wine. Whats a good IT for rare PR like my wife likes. Thanks

I got a Q120 for the RV. Doing a test run with some smoke from my 6" AMZNPS

Made these up for some of the park guys but going to take up to PA. PH this morning was 4.8, close enough to stuff. Done and ready to head north.

IT 200 so i better pull it. Looks good. Toss in some adobo now. Dont get very much of these lil goats. 8 Sammys? If this was for me i would be hitting it with some Starnes bbq sauce.

One of the park staff dropped this off to me this morning, said make something :o Any ideas or do i gotta call me mom. Cant remember how she did goat.

Black pepper/Teriyaki This is the last of the 50 lbs of venison he brought me, got 200 yet in his freezer :eek:

Our 1st t-day in the RV Getting close.

I been looking at the Q100 and 120. Notice a few differences. We are full time RV'ers in a 35' class A. I do have a WSM 18.5 which i will be packing, Bradley smoker and a new Char-Griller pro 3001 which i am going to sell. If y'all had to pick a Q model for RV living which one? TYVM

Here is some Sopressata and 3 alarm apple smoked cheese. Started the Sop in Jan 012 and full cure and vac seal in March. Cut the salami yesterday.

Good friend of mine and to all, very good at smoking and bbq. Passed away suddenly last week. Gary this brisket is for you buddy RIP :(

Going in the WSM Bullet tomorrow. Sorry for the light reflection.

Just got my bullet but am no stranger to sausage making. Been making fresh, smoked since 1976 and 2 years ago got into dry cure and fermentation of salami style sausages. I hope i can contribute in any way. Since moving from North East PA where i was doing anywhere from 180-250 lbs a month to...

Got my bullet delivered yesterday. Washed and seasoning this morning. Getting to temp pretty fast. Butt tomorrow :cool: Me and my wife are full time Rv'rs

Just got my new WSM 18.5" Not new to smokin, but new to the bullet. Y'all will see lots of me.