Recent content by volscrazy65

I'm wanting to do my first turkey breast.  I've searched and read all the turkey breast threads on the forums and still have a brining question.  I've read multiple times to brine if the breast is not in a solution and not to brine if it is.  I have an 8.5 lb bone in Honeysuckle breast that has...

I started with a 6 lb butt from Sam's and used Divot's brine for 10 hrs.  I set my 3D to 225 and cut off at 195.  Fired it up at 7 am with 4 oz of hickory and 2 oz of cherry (Smokinlicious).  I used a pan of water and put the butt high in the smoker.  I was planning on maybe 12 hrs but it took...

I'm getting ready to do my first smoke (pork shoulder) and have no idea how to apply the rub.  I've seen a lot of people say they use yellow mustard for a binder.  I'm guessing a binder is something to make the rub stick to the meat?  So put a thin or thick coat of mustard, then sprinkle the rub...

I followed the instructions for seasoning, 250 for 4 hours.  I'm not sure the wood is burnt as much as it should be.  There is still some brown on the pieces.

When I opened the 3D I was expecting cardboard and styrofoam per the sticky post about unpacking.  There was no cardboard and a couple pieces of broken styrofoam.  I'm also missing one rack.  The description on the site says it comes with four and I only received  three.  Do you think I got a...

I received my new 3D and a box of wood from Smokinlicious today.  The wood had mildew on a few pieces.  I saw the older post about mold on the wood from Smokinlicious and feel a little better.  Is that pretty common from them? 

My wife has a stainless stock pot that would work great.  What do you guys think?

I didn't see any mesquite at smokinlicious.com.  Where do you guys get yours?

Hello everyone.  I want to get into smoking and would like to start with the best.  I just can't decide between the 2D or 3D.  I've been reading the forums and know most people say to get the biggest that fits your budget.  When Steve decides to put a smoker on sale, what's the typical mark...