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. You can go on about hickory all you want, for me, cherry wood is where it's at. For the ribs, brisket and pork I'll usually mix 3:1 cherry to hickory chunks (actually, for ribs I might do all cherry). For turkey, I'll usually do mesquite, though I have a bag of Jack Daniel's whiskey barrel chips that are interesting; lately I've been mixing them about 1:1. For cheese I usually use apple wood.Good call on the Partagas #8 Luna.
There's a shop not too far from me, and the owners will let folks hang out in the lounge.
Okay, so no leather chairs ... or heat. 
You guys talking about smoked meat (even the venison) making me hungry.. What did you all smoke it with? Like what wood? Some of us are quite danged classy with our smoke .
I like to smoke with apple. If I need to moisten the meat while smoking.. apple juice goes hand in hand.

I recently quit smoking, and have resigned myself to the fact that I cannot even have the occasional cigar.
That said, I smoked Marlboro's mostly, but for a few years smoked Winchester Little Cigars.



Man i wish i could quit smoking ,very nasty and stinky habit! Seems like when i think about trying to quit, i end up smoking more.
Most of my life i smoked kool milds, when cigarettes got to $5.00 a pack i decided to buy a machine and start rolling my own, that was about 2 years ago and still rollin. It works out to be about a buck a pack, actually they taste better than the kool milds, now it's going to be even harder to quit.
I hope you guys that quit never light up again, i envy you, i guess i just don't have the willpower to stop.![]()
I had quit for four and a half years but started back six months ago due to stress I smoke L&M Blue 100's