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Last year at Thanksgiving I wasn't able to buy a suitable turkey breast at the grocery store. In part because I didn't know what I was looking for and in part because the stores don't have what I want. I want a boneless/skinless turkey breast. What the stores seem to have is bone-in turkey...

The grill is warming up to temperature to make one of our favorite BBQ items - smoked, boneless, skinless chicken thighs. Today I decided to use a combination of off-the-shelf dry rubs. I cut the chicken thighs into strips so when they're smoked they turn out looking like chicken wings...

I realize this thread is WAAAYY old but I just stumbled across it today. This thing is a hoot! I like the ingenuity. Makes me think... here, hold my beer, watch this! I just looked on YouTube and see that file cabinet smokers are a "thing." Here's a video of a 5-drawer smoker...

The local grocery store had drumsticks on sale recently and DW & I just couldn't resist. I prefer boneless/skinless thighs or breasts because they're so easy to utilize in a wide variety of meals - salads, sandwiches, etc. But who can resist a smoked chicken leg once in a while. We had some...

I know this is a very old thread but I just checked out the link and it's still active. Looking in my area I see several of the ole favorites and some new ones I need to try too! The data appears to be relatively up to date as there was a long-time BBQ joint that went out of business in our...

I'm not familiar with Viking grills so not sure what will work and what won't... Here's a web site for a place I've ordered parts from in the past. If you don't find your gill listed (they have an extensive Viking list) then you can also search for parts by type of product - burners, rocks...

I realize this is an old thread but I've been looking to buy a turkey breast for the smoker and I'm having a difficult time finding one. Guess there was a big run on anything turkey leading up to Thanksgiving. The OP's results certainly look tasty. I hope ours turns out equally succulent...

I'm so enamored with these boneless chicken wings that I plan to smoke some more in the next few days. Friends have indicated they are great! One guy tried to make his own version and said he used too much smoke! Is that possible? Next time I'm using smoke paprika in the dry rub.

I've smoked boneless, skinless chicken thighs a number of times and really enjoy the outcome. Nice smoky flavor, moist, tender... After pondering what my next chicken "invention" might be I decided on boneless, skinless, smoked chicken wings made from thigh meat. This is not really a recipe...

Mmmmm Gooood! Looks great! Lots of rain in my area right now but I'll get the grill out tomorrow and find something to cook outside. Of course, when my grill is hot it also means there are beverages involved. Can't wait for the sun to shine again.

Got sidetracked with Christmas Day festivities, including some beer tasting, so I'm a little late with my pictures. I intentionally spread the wings out so they'd be crunchy and smokey! Mmmmm Gooood!

It's Christmas day 2017... anyone grilling today? I hope to post some pictures later. We're smoking a deboned/stuffed chicken on the gas grill.

I've really enjoyed Duke's Shorty Sausages for nearly two years. I buy them periodically when they're on sale. As a smoked meat aficionado I'm always searching for interesting products that require little packaging or preparation when we are traveling in our RV. While in Michigan recently I...

Don't make ribs very often but the baby back style were on sale today... My simple rub applied an put them on indirect heat at around 225 - 250 F. Now just waiting several hours (no peeking!) with much anticipation. My gas grill is kinda small so I cut the rack into two pieces.

After reading threads on this forum, as well as seeing an episode of Steven Reichlin's Project Smoke, I decided to try making pastrami from a brisket "flat" of prepared corned beef. I soaked the corned beef in ice water for a few hours and changed the water attempting to remove some salt from...

I recently needed to reheat several pounds of pulled pork for guests. I was not happy with my previous attempts at reheating pulled pork - I tried the microwave and stovetop in a pan - and those methods didn't work well IMO. I don't have vacuum sealed bags but decided to try zip-lip bags in a...

Rather than start a new thread on smoking I'll just add to this one. Maybe I'll ask a moderator to change the title to What Did You Grill/Smoke Today? Hmmm... in Colorado that may have a different meaning! So here's my latest. A 10+ LB pork butt and a dozen or so chicken legs. I've mentioned...

I continue to see this show now and then on PBS Create in my area. I saw my first repeat the other day and I haven't seen that many episodes so maybe that means not many shows were made. Regardless, I find it a hoot since he's kinda goofy/nerdy like me. I particularly like the fact that he's...

I stopped by the grocery store to see if they had Duke's Original Shorty Smoked Sausages and was pleased to see they were on sale for $4.99 per package. I think usual price at the grocery store is $6.49. The Amazon price is $7.47 for the same size package - 5 oz. Like jerky, this product is...

I love sausage of almost any sort. I haven't taken time to make my own or smoke my own like many of you have done. Until I take time to make my own I'm relegated to finding sausages that taste good to me. A few years ago I became aware of dried sausages. I probably had them in the past but...

JimSpy, That's one behemoth of a grill! I'm on the noob side too but I didn't even realize you can buy a grill that large. It looks like it belongs in a professional restaurant kitchen. I looked at several web sites for information about your grill and, like you, I don't see any reference...

Grilled some turkey burgers again yesterday. Used up the last burgers that we purchased from Sam's Club. I didn't take pictures but they sure tasted good. Toasted the buns... that always brings burgers up a notch in my opinion. When I opened the grill to light it yesterday I realized there...

My first olive burger was in Eaton Rapids at Abie's (pronounced AB's... think ABC's but stop at B). The second was at Mr. Burger in the Grand Rapids area. Mr. Burger is locally owned and operated but has several locations. The burgers had large quantities of what appeared to be mayonnaise...

DW and I were in lower Michigan recently and became aware of the olive burger. We had a couple olive burgers while we were in the area and liked them. So today I was having a hankering for an olive burger but didn't quite know where to start. I didn't have any green olives on hand but I did...

That's definitely a unique approach. Thanks for taking time to post the pictures and descriptions. You've set the bar pretty high!