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That looks like it tastes great! Very nicely put together as well...

Out of curiosity, do you guys really think these very seasoned competitors- with quite a bit on the line when they go through the time, massive expense and trouble to compete- are giving up their deepest darkest secrets to the masses, royalty free and just out there for anyone to use, mess up...

I don't use it by itself most of the time, but rather IN stuff, like brines, marinades, injects, etc. It's more of a component. Hope that makes sense, it did in my head :)

Amen! This brings back some memories of football games and other events where that was a very popular snack food sold, it was like Texas nachos...lol. I haven't had this in 25 years, but I think this weekend I will :)

Amen! Until they do that, I'm pretty satisfied with my 26" cookers with my Smoke-EZs :) I actually compete with them, and get 20 hours if needed of great performance, if I set it up right for it. I typically only need 15 hours or so, which it easily does...

14"er, eh? LOL, I'm wantin' 'em to go bigger, and they're going smaller ;-p Would love to see a 26"er...

It only takes once ;) Well said. If someone feels like your food made them sick, and they miss work, have Dr bills, an overnight to few-day stay in the hospital, lost wages due to inability to work, etc, you can bet you're liable for that- minimum. If you have no insurance, the judgment will...

One thing you might be able to do to ensure no questions are asked is to just light some coals and then pull your tank and set it aside. This way there is no need for anyone to question or badger you about it. Just a thought. I cook in mostly IBCA, so I'm not sure how harsh KCBS is on having ANY...

Hey there, Michael! A big ol' welcome from a long way off from ya! About, 4-5 miles, to be exact...lol. Welcome, sir! If there's ever anything I can help ya with lemme know...

Chris really is a super nice guy, and his products are well-designed and well-executed. I have his Cajun Bandit and love it (have been hounding him about a 26.75 for so long he probably wants me dead...lol), as well as the 22.5 rotisserie and Stacker. He's been working on this rotisserie for...

It's primarily a Texas thing, but I think it's catching on elsewhere. One of the things most paper wrappers don't like about foil (myself, included) is that there is no ability for the steam to vent and the meat to breathe, so it sort of steams and turns to mush. We like our beef, pulled pork...

Awww, sweet! He finally got that thing finished! What a setup :)

What he said! :) My one caveat is that I don't think fat cap up or down will change the outcome. Once the chamber is full of smoke, and it happens almost instantly if the fire is right, the conditions should be right. However, time is the important factor, so, for a great ring, slow it down on...

Craig's MMD rub has a ton of sugar, and when I used to use his in the past (used to use a batch of his recipe every week or two) I'd never let it get over about 225. Many may have no trouble with it, but for me the time or two I did a higher-heat cook it tended to caramelize the sugars in that...

Out of curiosity, is it common for everyone else to brine a pork butt? The only time I tried it a long time ago, I didn't have any negative results, per se, but I certainly didn't think it was necessary? I typically will inject but often I don't even do that. I put on a good rub, and then I...

The smoke ring is more of a visual appeal than anything else. It has no flavor component. If you're not competing where visual appeal is a factor, I'd say don't give it a second thought... Regarding sugar in rubs, personally, I never use sugar in a beef rub, anyway. I just don't think that beef...

Love me some Black's Barbecue! Of all the places down there, I really liked Black's a lot, but what I enjoyed of theirs better than almost anywhere else I've had this is their beef short ribs....YOWSAAAAAAA! Cooked perfectly, seasoned well, and very, very enjoyable. I was incredibly disappointed...

Great to know, thanks much! I'm assuming Kamado Joe only sells the lump. FWIW, the Wicked Good briquettes would be the only product I'd use in isolated instances if not the Ozark Lump. I can't imagine any lump charcoal being better than the OO, although I'm sure most have their faves.

Actually, thanks Neil for the great tip! I have an Ace close to me as well, so I'll pop in there to see if it's an option. That having been said, I reeeeeally like Ozark Oak as well, it's been an outstanding product for me, as well as most others it seems. I have a 26.75" kettle with a Smoke-EZ...

I think you'll find it quite impressive in quality, low ash production, and great heat generation. I use it and love it for grilling, as well as most low and slow cooks. The only thing I like better than it for L-n-S cooks is Wicked Good briquettes, and that's ONLY because the briquettes have...