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Ya the price was changed, when i posted it, the price was $30 INCLUDING shipping. I thought that was a good deal.

The last time this deal came around I picked one up and posted on here and several others did as well so I'm going to pass it along again. To be clear, I have no interest in this, I dont sell these, bla bla bla. I'm just passing along what seems like a pretty good deal to me...

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any pics of the 2 tap tower?

its a GOSM propane. i found some chunks at home depot and ill try those. I did however use a lil foil on the bottom of the wood box and it worked well for my thanksgiving smokes

i think i might try the apple brine, if i remember ill add some food porn to this thread throughout the smoke, im doing a 20lb turkey and a breast as well. im probably going with apple wood and depending on how it comes out, i may put the bird on a hot grill for a sec at the end to crisp up...

Whos smoking the turkey for Thanksgiving and what tips does anyone have? I made the mistake of serving up some tasty BBQ to the family so I'm making the turkey this year in the smoker. Planning on a 24hr brine, still not sure about injecting and open to any suggestions b/c ive never smoked a...

ok so if the box being too hot is one of the causes, what about lining the bottom of the box with a couple layers of foil? if done properly, it could keep the chips off the bottom of the box, but there should still be enough heat to burn the chips. ill have to look into chunks next time, i...

my last few smokes i have gotten a flare up in the wood chip box which has caused a ton of undesireable thick smoke. i caught it quickly both times and vented the cabinet so the food wouldnt take any creosote or off flavors and it was fine, but i was wondering if there are any ways to reduce...

the funky buddha lounge is right near me and that maple bacon coffee porter is PHENOMENAL!! as for the OP, you should tell your buddy that you did some homework and found how to do it. have him add the cheese powder to vodka to make an extract and add it after fermentation. then sit back...

any updated pics?

in the future, to avoid the pumpkin sludge, first roast the canned pumpkin in the oven at 350 for 45mins or so, then scoop it out of the baking pan and into a muslin bag. that will keep the overwhelming majority of the pumpkin in the bag when you lift it out of the boil. I did the same kit you...

you're lucky to be so close to Bx, that place is great. Im well south of there so the drive is a PITA, but the Funky Buddha Lounge recently opened a home brew supply store next to its bar/lounge in Boca so I can get some things there when I stop by for happy hour.

i like the side cabinet idea! subscribed.

could probably use dry ice as well this can be dangerous and id do my homework first...

for future reference, or anyone else interested, i baked 60oz of canned pumpkin for about an hour at 350, then put it in a muslin bag and put it in the boil. I was very surprised to find that the majority of the pumpkin mush stayed in the bag when i pulled it out. It didnt really make the mess...

you should probably take him up on this offer... anyone that has a mobile smoking rig is probably a good source of information :mug:

I didnt go for a set time, i went for an internal temperature and because I was pulling it, I went for 195degrees internal. It just happened to work out to 15hrs and that sounded right to me because I read 1.5hrs/pound and it was 10lbs. This is the first time I ever cooked a butt and I was...

a pig roast is awesome, i helped a friend with one once for a graduation party and it was a big hit. combine that with homebrew and you got a helluva party

apple wood chips. also used a dry rub and periodically spritzed with apple juice