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Question What if any, are the disadvantages of brining a turkey alreadybrined? What if the brine I make has no salt but all the rest of my brine? Could that offset the salt of tg e pre-brine?

Oh I forgot I put just a little bbq sauce on for the last 30 mins.

Smoke two of my best chickens yet! Some Aurther Bryant's rub and that was it! Oh and the brine I had them in over night.

So I was going to try and smoke another chicken today but pulled a bone head move. I went to start my brickets but didn't have enough. Made a run to Home Depot (6 mins away) to pick up a bag. No blue bag so in a hurry I grabbed the black bag. Started my chimney up and, whoosh! Didn't think...

Haha, I live in Colorado NOT Utah. :-D

Well we're supposed to get some more snow here this weekend so nothing smoking this weekend, however the whole brick/sand thing has intrigued me enough to try it on my next smoke session (and just because I live in CO doesn't mean in a pothead). :-). The whole chicken came out awesome as well...

This site is so informative that I had indeed put HOT water in my pan (had read some other thread where hot water is best) and had read about the sand and brick method as well. I guess my main concern using anything but water is the moisture of my meats. I do, after a few hours of smoke, wrap...

So I forgot to take pictures but my meats came out awesome!!

Half a brick? Like a red brick? What does that do? I use the water to keep things moist in there, does the brick achieve the same results?

It's so friggen cold here (-4 when I lit the brickets) that I'm having a difficult time getting the temp back up to 250ish. Maybe I shouldn't have put the water in the pan after all.

Woo-Hoo!! Picked the WSM up tonight, and just finished putting it together. Tomorrow I season it and Sunday it's whole chickens and ribs.

Haha, yep fellas, she has a sister and a mother who are both married. So there was some mix up in shipping it so I didn't get it last weekend. Hoping ill get it before this weekend. Been really wanting to do up some ribs and whole chicken.

Thanks a lot fellas. I no longer need to modify the Masterbuilt as my sweet girlfriend bought me a 18.5" WSM for Christmas! I'm going to season it this weekend and if I have time on Sunday I'll smoke something up. Thank you Baby Jesus.

Good stuff in here. Thanks guys

It's a 7 in 1 contraption, runs on either propane OR charcoal. I've only been able to keep a stable temp using the propane, due to the big hole at the bottom the charcoal has a been miss or hit, mostly miss. I know I can fashion something to close the hole up because I want to use charcoal and...

Haha, Max as I said, somewhere in my post, the Masterbuilt was a gift. Bigwheel, I got a bit over zealous. Long story short, looking at a DigiQ to help regulate the airflow but the MB has a big hole at the bottom and only 1 vent that is on the lid. I am thinking down the road I will purchase...

Thanks for the input Mr. Hambone.

Good morning and Merry Christmas All A little about my smoker. I have a Masterbuilt 7in1 smoker which I received as a gift awhile back. I've done ribs that have come out fine and pork loin which has come out fine but controlling the temp was a chore to say the least. I've used the propane...