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I followed Amazing Ribs Ultimate Turkey Recipe and it turned out perfect! Thanks to all of those that gave me some advice today! [/URL][/IMG] [/URL][/IMG] [/URL][/IMG]

I was thinking of spritzing with a little apple juice and water.

I don't want to over do the smoke. I was thinking three/four chunks.

I am going to cook the Amazing Ribs Ultimate Turkey. This is my first turkey. Would you recommend my WSM or kettle?

A buddy of mine, who we call Ogre, is now bottling his family recipe sauce. We always called it Ogre Sauce. Anyway it is great on ribs and chicken.

Here are the pictures for my 16 lb rib roast. It was probably only 14 lbs after I cleaned it up. I used Meathead's rub which turned out quite well. Great flavor profile. I thought it was slightly overdone but my guests ate almsot the entire roast and didn't seem to complain.[/URL][/IMG]...

I need some help. My last post was before my 40th birthday and I got some great advice about smoking 40 lbs of butt on my 18.5 WSM. The smoke was a smashing success. Well I am back again because I need help. I recently was elected to City Council in my hometown of Charlotte. I am having my...

I need some help. My last post was before my 40th birthday and I got some great advice about smoking 40 lbs of butt on my 18.5 WSM. The smoke was a smashing success. Well I am back again because I need help. I recently was elected to City Council in my hometown of Charlotte. I am having my...

I have been gone for awhile. I am running for City Council in my hometown and been very busy. I have a question. I am hosting 50 people or so for my 40th birthday. I have mastered one butt but I suspect I will want 4 9 pounders. Will the 18" fit four on there? Will my cook time be longer? Any...

I am going to smoke a 9 pounder Friday night. I was thinking about injecting. i have never done it. Do you inject? Would love to know your thoughts.

Would you use the kettle and indirect heat or the WSM? I assume the kettle.

So I tried a recipe from a cookbook my brother-in-law gave me, BBQ USA. It was basically my pork rub and I already had some on hand. Additionally I brined it for 5 hours. This was my first non-organic chicken and it turned out pretty good. Not quite as juicey but very flavorful. [/IMG] [/IMG]

My favorite suace is an Eastern NC vinegar based sauce made by some local boy scouts. My favorite store bought sauce is Sweet Baby Ray's regular. Just curious as to what others buy?

I decided to try an overnight smoke and I must say it turned out pretty well. I took it off at 185 and let it rest for 1.5 hours before pulling. The portion near the bone was a little dry but the flavor, smoke ring and bark were strong. [/IMG] [/IMG] [/IMG] [/IMG]

I threw on a 7.8 lb butt last night at 10. I haven stuck at 165 for two hours. I got nowhere to go and can wait it out. My question is would you wrap or ride it out?

[/IMG] So my sister-in-law was is in town from NYC and I wanted to cook some Eastern NC style Que for her. It ended up with a great bark, smoke ring and flavor but was a little dry. I think the problem is my WSM ran too hot. Unfortunately it was above 280 for much of the 11 1/2 hour smoke. I...

Any suggestions? How long will 2.2 lbs take? Leave fat cap on?

Any tips? What type of ham should I buy? Recipe? How long will it take? I am feeding 9 adults

I will post pics later. Last Friday I threw a butt on before work and did a 12 hr low and slow. I finally got my temp to hold steady for the entire cook. I was at 225-235 for all 12 hours with almost jo work. My hutt was awesome. I love the bullet. Thanks to all the smoking tips from folks on...

My dome is changing colors after two smokes. I assume this is part of the seasoning process?