like [quote=“Frank_Beard, post:157, topic:63894”]
toke me back to the old says
[/quote]
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I think you should post a before and after demos. 
We will let you know.
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Definitely a “J” bass 
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I used to smoke weed like it was going out of style. Still smoke but not as much. Helps with the creative process. Vapes arent that great for you tbh. They get dirty inside the mouth piece and before you know it, you have trash in your lungs. I’m guilty of the vapes myself though.
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Has anyone seen @Buzzin_Canada-John lately?? I am worried the “getting off of nicotine” process might not be going so well!?! 
I hope everything is OK!!
Hmmm, I sent him a 'How are you doing message 29 days ago with no reply…
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Ugh… 
I seem to recall him saying it was because his line of work was seasonal. He was around a lot over the winter as he had time for it. I can’t remember if it was here or on Discord where he mentioned we probably wouldn’t hear from him when the weather got nice enough for him to start working for the season.
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I occasionly smoke turkeys.
They’re really good, but hard to keep lit.
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Got a smoker a month aago as an early Father’s Day gift.
Only done ribs, wings, pork tenderloin, cream cheese, and tofu!
Still learning all the ins and outs before I tackle something like a pork butt or brisket. I hear the pork butt is very forgiving for mistakes so I may try that sooner.
Will be doing a couple racks of baby backs and a couple dozen wings for a party this weekend.
Edit:
Oh ya, and Salmon!
I keep remembering others…Chickpeas, Meatballs. I found the meatballs were a little dry.
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That looks amazing. I haven’t done wings on mine but I looove smoking salmon. Pork in general is pretty forgiving and takes smoke really well. I got mine all stripped down and cleaned out over the weekend. It looks like you found the advice to wrap the underneath plate in foil which helps a ton, but I also smoke my meat on a cast iron grill plate up top to make it even easier to clean up.
I swung by the meat market today and picked up a few racks of ribs, 6lbs of pork belly, and 2 tri tips for this next week while my daughter and grandson are out here.
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Salmon is a great go-to classic.
My brother is hardcore, he has a thing where he’ll get up at 3-4am, be out on the Columbia at sunrise, catch a salmon or steelhead, run home and throw it on the smoker, go to work, then head home early to set up a great early dinner for the family.
Can’t beat that for fresh fish 
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I have personally evolved to drinking weed. Currently, my next quest is to figure out how to smoke beer.
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Do what the Germans do. They’ve been doing it for a LONG time, cleverly naming it “Rauchbier” (smoke beer).
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I don’t know about smoking it, but here in the states apparently we’ve mastered the art of deep frying it.
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Rauchbier is incredibly good in one-bottle doses. Following one up with a nice doppelbock is lovely.
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I typically light up a nice cigar daily 
↔
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Man, I miss those old Djarum cloves, the paper-wrapped, non-filtered ones. Nothing else hits quite the same. I’ll light up a mild cigar now and then, but lately I’ve been leaning more into CBD stuff from Joy Organics to chill out. Different vibe, but it does the trick.
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I’ve got 30 minutes left in the “3” part of the 3-2-1 method for smoking ribs. I’m gonna pull them, cover them in margarine, honey, brown sugar, and more of the dry rub before I wrap them and toss em all back on for another 2 hours (raising the temp from 205 to 250).
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