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Did you leave the bone in on one or just pull it? With the shorter cook time did you notice it drying out at all having more exposed mass? Take care, Brian

Well I think you might be able to tell what this picture is of (Man I need to get my digital back from my kid)...

Atomic Buffalo Turds... Take a jap and either core it or cut it length ways in 1/2, your choice. Then stuff with cream cheese. I add dry spices and crumbled smoke sausage to this last round. Then smoke around 225 degrees for 2 hours with indirect heat. With that said you can play endlessly...

Sure, I can not lay claim. A member on another forum documented it here... http://www.deejayssmokepit.net/Downloads_files/RCChrisp-XMix.pdf I didn't get to do any. Tooo many racks of BB ribs. I will be doing it later this week though. Tonight is ABTs and smoked corn, kid made me promise. I...

Some ribs and ABTs tomorrow since I am doing OT today at work :(. Might smoke some chex mix just to see how it comes out. Take care, Brian

I'm with Renee, I do chicken around 350. I however do use one wood chunk. However when the egg is getting stable is when I add that chunk. So a good portion gets used prior to the chicken even going on. I find it gives me a nice smoke flavor balance. For chicken I like pecan or oak as they are...

I have used horiz. offsets, gas verticals, and now a large BGE. I really have come to love it. However you are limited on space. A nice fix for this is the dual grate rigs you can find on the web, I really need to get one. I find that not having to refuel every 1 1/2 hours is nice but I do miss...

I would also pay attention to the % of solution in the Turkey. If over 10% I would reduce the amount of salt being used. Take care, Brian

I do the same as beerco. Darn wind stealing my heat :mad:. Made a three sided plywood shelter with hinges so it can be collapsed. I use it in Ohio during the winter months when it is windy outside. Take care, Brian

I would say for around an hour. Really though anytime you can add some wood chips as described above is great. Just put them on while you have it on the grill. Take care, Brian

Yeah they are nice, inexpensive also. They are called bear claws. They normally run around $10 US. However online shipping was killing me so I picked up a set at a BBQ competition I was judging at last year. Absolutely love them. Take care, Brian

Keltin nailed it on the head!!! I only could affored to by a used one, I got a steal. I gt the large model, the cypress table, and teh cover. Normally that is around $12000.00 and up. Mine was used twice, got it for $350.00. I felt guilty :angel:. Here is a link of it in use from my first...

Wow, that is a GREAT idea. Makes the heat indirect and is a simple one to do. Take care, Brian

Hi Bill, Got me drooling at before 8:00 a.m.. I live in the state above yours so I will be down shortly to help eat...err taste test those ribs. Couple of things (maybe)... I see the temp is 250 degrees maybe keep it a little lower. Make sure to pull the membrane from the bone side of the...

My new big green egg can get up to 750+ degrees. Found out real quick to keep my arm moving when flipping things at that temperature :lol:. Great, now I have another phobia :rofl:. Again, sorry couldn't resist. Take care, Brian

Jim, Way to go!!! This thread is a great lead in to....smoking ;). Sorry couldn't resist :lol:. Take care, Brian

Thanks Kelton, I was unaware. It almost seems like every smoker needs a few "tweaks" or mods. It would be nice if the manufactures would troll the forums and pick up on these type of mods. Oh well. Sorry for the bum steer. Take care, Brian

Thought from left field. Where I live I can go pick up a bullet smoker for around $49-$199 depending on my needs. The $49 bullet smoker I saw last week was at Lowes. For that price and the size (small) I think it would work out great. Here is a link...

Mikey, Nice thought. I tried it once but neglected to peel the skin. I'll have to re-visit that. Thank you, Brian

Well it all came out good. Even had a tornado warning half way through :ohmy:. I ended up doing salsa, two Boston butts, three racks of ribs, baked beans and corn. I brought in a load of the salsa and pulled pork to work today. Salsa was gone instantly, was asked to bring in more tomorrow...

Hi, I normally will use the point from the packer cut brisket. I smoke it all together being the point and flat. Once done I pull both as one piece. Then I take the point and cut it into squares (Think bite size). I cover these in rub (my own). I then put them into a pan with holes poked in the...

Ever try "burnt ends" :rolleyes:? Not to sway you :lol:. Take care, Brian

A few times I have been dozing at the final temp. point for briskets :angel: and they have gone up to around 205 degrees (Darn temp. gauge alarm just isn't loud enough some days). At that point it shredded pretty nicely. Take care, Brian

Always my pleasure :smile:. Sounds like you have a party happening :pig: (The pig is sort of looking worried I think LOL)!!! I have never done that much at one time. Does it slow down the average cook time by much? Take care, Brian