Recent content by Brian L.

I can generally get spares for 1.60-1.80 at Costco. Good thing too because I prefer them.

I don't see the point in saucing a whole butt before you pull it. I add just a hit of vinegar based sauce after I pull it, then let folks choose to sauce it or not as they see fit when they eat it. Personally I add just a bit more vinegar sauce to mine.

I woudn't even consult with my wife if I had the opportunity to buy a BGE for that price, if one came on sale here I wouldn't even hesitate. I would hit the ATM and be knocking on their door in a matter of minutes! I love my WSM's but there's always room for another BBQ toy.

The way I see it sugar isn't really necesarry for a rub. You could just take some chili powder, a little garlic salt,and black pepper and rub with that.

I don't think that would work very well. Choking down the oxygen on a charcoal fire with a few wood chunks in it is fine. Choking down a wood fire is not good, it produces a lot of creasote and billowing smoke and will make your meat nasty. Running a stick burner is a PITA. You really need a...

I have about the same exact situation as you Keri, except the roof of my porch is 1x4's, roofed and painted white underneath. I've been smoking like that for at least 2 years. The only thing I won't do is actually leave while I'm running the WSM on the porch, unless it's just to the corner gas...

I have used the briquettes many times in the past and found them to burn similar to old Kingsford. Full ring lasted as long and quite a bit of ash. They did smell different while burning but I found it to be a pleasant smell.

I really like the Ain't Your Momma's Meatloaf recipe. It's really good! The brisket hash is really good too.

I've used it for over-nighters and I've gotten at least 20-22 hours out of a full ring using the Minion method.

I've never had that problem with Royal Oak briquettes before. I've used it a lot and it's always lasted about the same amount of time as old Kingsford. It must of been a bad batch or something.

I've used Fab P before and it wasn't too bad. Some people think its the greatest thing since sliced bread. If you go that route I recomend mixing it thinner than the container calls for. You can get it at theingredientstore.com

About 6 months is the generally recommended time. If you split it you could probably get it done in 3-4 months.

I think what I was trying to accomplish in the pan was to spread the smokey flavor throughout and get a hint of tang throughout the whole batch. An old pro named Tom Solomon recommends this practice and I do kinda like it. I have been happy with my Q, just looking to move in new directions...

I've recentley started considering not rubbing my butts/whole shoulders anymore. I have been dedicated to the eastern NC style and I think rubbing my butts is just screwing up the flavor profile I am shooting for. I have been trimming all fat, painting with mustard and then rubbing with rubs...

I dump them in the center, about 20-25 coals usually.