Thank you:) I've always been interested in smoking meats, but didn't have the tools until now. Brisket is ultimate meat to smoke for me, but I will try that when I have more experience.
Those chicken lollipops you make looks really good. Where can I get the recipe?
You're right, they are really expensive. I nearly finished a box with one smoke session. Where can I get this local wood?
That's an impressive smoker. I'm using a weber kettle, so the chunks are just right for the size. If I can the local wood in chunks, then I will give it try.
My brine has no curing salt in, because I don't know where to get it. But I hear it is not really necessary. At the moment I only have oak and apple chunks, but I will definitely look into getting the woods you mentioned.
This is looks really good. I'm currently in the brining process, this is my 1st attempt. I really battled taking off the skin though. What wood flavor did you use for smoking and did you use any curing salt?