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I rarely buy Royal Oak lump due to the fact that I stock up on Kingsford during the summer sales. But last night at Wal-Mart I noticed the Royal Oak bag size was 8.8 lbs. and I could have sworn that it came in 10 lb bags last time I bought the stuff. The price was the same - about 6.50 per...

I would like to grill some chicken halves on the kettle and was looking for some suggestions. What works best - direct or indirect? Brined? I usually cook them on the gasser at around 375 degrees with decent results but I wanted to try them on the kettle this time.

Has anyone tried to cook 2 pork butts on 22.5? I usually cook my butts on the WSM but I'm interested in trying the fire brick method on the OTS. It looks like there might be enough real estate to cook 2 medium size butts assuming 1/3 of the grid will be used for charcoal.

Our local Food Lion had Smithfield ham slices on sale a few days ago so I decided to try them on the grill. I coated them with margarine and applied my standard BBQ rub. They were already hardwood smoked but I still added a chunk of apple wood to the fire. Ham Pics

I have the "low and slow" technique down fairly well for baby back ribs. However, there are times when I would like to have ribs but do not have the time for "low and slow". Can anyone suggest a high heat, quick cook method that will produce tender, fall-off-the bone ribs?

Harry, Do you ever foil your butts in competition to speed up the cooking process? What are your thoughts on foiling vs. slow cooking the butts? I foil mine quite often at home due to time constraints - usually cook three hours unfoiled and then foil until tender. The end result usually turns...

Stameys is one my favorites here in N.C. The BBQ is cooked fresh daily over hickory wood with just a touch Lexington style sauce added. www.stameys.com

This is not "low and slow" but Ed Mitchell cooks some decent ribs at his BBQ joint in Raleigh, "The Pit". He recently shared this recipe on local TV. Recipe: Ed Mitchell's Ribs at The Pit What you need: 8 whole racks of spare ribs 2 cups of your favorite rub seasoning 2 cups of your...

Food Lions in the N.C. area have boston butts for $.86 per pound. I picked up two butts tonight for the weekend and might get two more for the feezer. These are cryo-packed and NOT enhanced! Not sure if all stores have the same sale or not but this is a real steal in this area.

I just got a good deal on a boneless pork loin and was looking for some suggestions on cooking it. What would be the recommended internal cooking temp? Smoke or grill? I'm planning on slicing it for sandwiches and would like to keep it as moist as possible. I prefer butts but thought I would...

Any suggestions on how to smoke a boneless pork loin and keep the meat moist and tender? My initial thought was to cook until about 165 degrees and slice thinly for sandwiches. Would it help to foil the loin for an hour or so after removing from the smoker?

Last night I put a 7.5 lb. Boston butt and a 4.5 lb. boneless picnic on the WSM around 8:00. The boneless picnic was 170 degrees by 11:40 so I pulled and wrapped it in foil for about an hour before slicing. I let the butt go until 6:00 a.m. this morning and it was 205 degrees and ready to...

Has anyone tried using wood from a Water Oak tree to smoke? They are part of the red oak family and very abundant down here in the South. Thought I would ask for feedback before I tried it.

A friend recently gave me some apple wood but the tree was cut down only a couple of weeks ago. How long do I need to let the wood dry out and cure before I use it for smoking?