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More cooks: And now, tonight's dinner: honey brined, applewood smoked turkey breast:

Sorry it's taken awhile, but here are some pics: Here are some of my cooks:

Most certainly! Bought a couple of whole chickens for the first cook. Honestly, I thought people forgot about me after I bought the BBQ Pro offset smoker/grill...no responses. :(

Well, I ended up buying one on Monday. It should be arriving Friday!!!

Sealed up the lid with 5/8" fiberglass rope gasket...no more leaks! Held 265 degrees for about 5 hours with the vent open about 1/4.

Anyone? https://www.youtube.com/watch?v=Re72di5phM0

Well, my charcoal grill finally bit the big one. I ended up buying this particular cooker for grilling (for now - I STILL have my ECB vertical smoker), but will eventually use it for smoking some bigger items like briskets. I just started assembling it last night, and should have it finished...

Looks great!!! Bet it tastes great too!!!

I know that there is some satisfaction derived from DYI, however with my work schedule time is the one thing I don't have. I will await a response before making a decision.

I believe it's 18 gauge.

I am interested in upgrading my Brinkmann el cheapo smoker to this: Products | Pit Barrel Cooker Any thoughts?

https://www.youtube.com/watch?v=8yT1GHoFiAw

Was gonna smoke it whole. Is there any danger by cooking it at 250-ish?

I will be doing another smoke this Saturday that includes two meats: another pork shoulder ('cuz the wifey liked it SOOOO much last time), and a whole chicken. Should I smoke both at the same start time, or should I do one before the other? My thought is to start the pork shoulder first, then...

This is the stuff I bought to seal up my smoker: Lavalock for Saffire Kamado Grill Smoker Grey Lid Gasket Hi Temp Fits All Sizes | eBay I initially sealed up the smoker with Permatex Ultra Copper: Gasket Makers : Permatex® Ultra Copper® Maximum Temperature RTV Silicone Gasket Maker My...

Not sure...I do have a grill wok (the holy kind). I just bought some XL BGE felt to seal my smoker with. Hopefully that will stop any heat and smoke leaking out. Will also try closing off the air intake vents a bit (or completely).

I've tried previously using a full pan of coals and placing a few lit ones on top, and it still wants to burn too quickly. Any thoughts? :confused:

Just curious... Has anyone attempted the Minion method using a wok pan for their coals? If so, how'd it work and how many coals did you use to start? I'd like to try this on my next smoke. Thanks in advance!

Not sure how big a brisket my vertical ECB can handle, but yes, the next time I do a smoke, a brisket it shall be!

That's next on the agenda... ;)

When I did spare ribs last summer for a group picnic, they were gone in just a few minutes. And that was 4 racks worth!!! People were floored and telling me I can be the group pitmaster from now on! One just recently asked me for the rub recipe I use.

As promised...some pictures: IMHO, not too bad for my first pork shoulder! And yes, bigwheel, it was QUITE pullable! Bones came out real easy - no effort required!

Well, that turned out better than I expected!!! Started the smoke at 4:30 AM, and finished at 2:00 PM. Avg. smoker temp was about 250, and the shoulder was at 207. I used only hickory wood. As well, I trimmed off the skin and discarded it (I know I'll probably get yelled at for that), but...

I may have to try that mop when I do ribs again...sounds good! With respect to the highlighted above, I was going to do an injection of apple juice, brown sugar, Worcestershire sauce and Kosher salt. However, the pork shoulder is "enhanced" with a saline solution. My plan now is to do the...

Ordered a replacement food probe yesterday. Will obviously check it for accuracy once I get it!