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This is my experience with it as well. As long as we're committing heresy, I smoke at the highest temp the Smokin Tex will operate. Still comes out great, isn't a week long project like if you do...

Looks at least 1400-esque if nothing else. They're great smokers.

I tried it once a few smokers ago. The skin on the dogs keeps them from soaking up much flavor and the burgers won't develop that tasty crisp on the outside that I love. If you can live with that...

Looks tasty, Soda!

Stubbs is some good stuff. Looks like it was pretty tasty.

It's not that I don't want any, it's that I don't think I can get there in time for it lol. Re the second part, for several years now if the people that are coming feel like they need to chip in I...

You've linked to your album which is nearly as good. Cooking 3 flats? A little tough to tell with the lighting.

ETA: Also, not to tell you your business and this is far beyond the normal...

When you go to reply to the thread, click on the little button dealio that kinda looks like a painting of a tree, then select your file. If you're hosting it somewhere else you'll be able to use...

I hope it's going well right now!

It occurs to me that I wasn't clear, it's an hour per pound +2 for the cut of meat, not total weight in the smoker. Hope you see this in time.

I would hesitate to offer a cook time, brisket is done when brisket is done. That being said, 1 hr. per pound plus 2 hrs isn't awful advice. I don't know if you could get 3 briskets in a 1400,...

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I'd be extremely skeptical of trying something new like that on a holiday. Hams (cured I assume?) change consistency (ala Canadian bacon) and I would be really hesitant to experiment.

Oh man, that's a great part of the world to live in this time of the year.

Welcome aboard, Nellie! You'll be off and running in no time, if I can figure out how to work one of these anybody can. There is a pictures section of the forum you can look at for...

That's enough pork to be going on with for sure.

It's not the first choice, but beating people into submission works. Tasty, smoky, submission. Mmm.

That's some quality bark action! Looks amazing.

The rumor is if you boil your ribs before you put them in the smoker, your smoker will get confiscated in a no-knock raid by the food police. Not worth it, IMHO.

So how did it turn out? Also, for future reference if you preheat the cooler with hot water and use a couple towels to wrap the brisket I wouldn't worry about it as long as you keep your mits off...

Not here in central KY, weather is uncooperative and I don't have a covered cook spot.

Wound up using pecan vs. hickory as it turned out I was out. It showed up a little late to dinner as it wasn't cooperating temperature wise, but was extremely well received. I gave my father-in-law...

Susie, welcome aboard! Especially with a chunk of poultry that size, you must cook to temp vs. cooking by time. I dry brine my birds by rubbing the cavity and the skin down with salt and then...

Definitely doing the breast, weather is a go. Going to rub it down with Chef Paul Prudhomme's poultry seasoning and hit it with some hickory.

I'm thinking on doing a breast on the smoker and then roasting one as well. Assuming the weather cooperates, of course.