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On here since June of 2005... but haven't smoked anything since 2011 (around then)...so I've been out of the loop and ready to fire up my WSM. Back then Kingsford was old reliable and it would just go and go and go...no overnight worries...until.....the formula change. (To me the change was...

I know this is just adding to the what has already been said...but...I just made these beans and they were just tremendous... I made sure my apples were chopped relatively fine and that made all the difference so you got all flavors in every bite. My wife started out with a small bowl of beans...

Just finished a long cook with butts using Wicked Good Weekend Warrior I've stored for more than a few years now in the garage...best pulled pork yet... I started like most everyone with the true original Kingsford...but lump is better...just a step down in terms of simply setting it and...

I read "Low and Slow" by Wiviott. He seems to see temp fluctuations during long cooks as a good thing. He feels it imparts flavors you might not get with stable temps across the length of a cook. Anyone have any thoughts on this?

My wife is from Memphis and we loved Leonard's Pit BBQ...Leonard's uses the traditional Memphis mustard style slaw with the old school Memphis vinegar base pork sauce...it works perfectly. Rachelin has his interpretation of Leonard's mustard slaw in one of his books that's pretty good...BUT I...

Yup, when I first got my WSM a few years back I sent back one to Amazon for shipping issues and then twice with Weber on out of round bowls...at that time I questioned their manufacturing quality control...not sure what's up with it these days. It's all about the oxygen...just like the v-twin...

I was married in Memphis in '91...my wife is from there...back in the day...Corky's was good...and then they tried to franchise and go bigger...I tried it a couple years back...their Q is now average to below average...what a shame.

I use maple with chicken

Ok...I put this in a new thread so that all will read who has a stoker...just in case this happens to anyone else...you'll not have to spend so much time sweating this out... For some reason after my Buffalo Ethernet Converter had some difficulties my Stoker would not accept a dynamic IP...

Ok...this is frustrating... I can not get the Stoker to pick up an IP address...I've connected directly with different ethernet cords to two different DHCP enabled routers...one router with two different firmware versions...the latest armed with "tomato" firmware...nada...all 000.000... The...

Just a play on the Star Trek reference to the Borg...morphed it with Kingsford...there's so many that get sucked into Kingsford without trying other charcoals...it's like the Borg...even when it changed... ...

Congrats! I can't believe it's been three years for me...it only gets better...

Ok... I have two well stored, large bags of the old school Competition Blend Wicked Good Charcoal...for those of you who've been around the past few years you know this stuff was almost perfection until it was discontinued due to a lack of source for the wood...unsurpassed burn time...(like -...

Hey all! Question...I've used the Mr. Brown technique for my Butts since getting my smoker a couple years back...with the only change being that now I've gone to using mustard to hold on the rub... Do butts really need to sit in the fridge overnight as per the Brown directions? Or, can I...

"Peace, Love, and Barbecue"...best of all I've read..

Just had my first long Rancher cook last week with a couple butts...produced a heck of a lot of ash...way more than I thought...I used the coffee can method in the middle of the unlit briqs to start the cook...that didn't work well at all...the briqs didn't catch on fire throughout the entire...

Well, looked for it at my local HD...they had about 10 bags left for 2.99...took them all.

I just pulled out a frozen, vacuum packed portion of pulled pork I put away months ago...reheated it...and it was absolutely amazing...it had all kinds of hickory smoked flavor....just outstanding... I mention this because this was the first time I used hickory for a butt smoke (I typically use...

Using the clay pot base with a Stoker...natural lump...rock solid butt cook for the past 10 hours...I'm sold...so much easier...my bottom rack isn't on the grate holder though...that can be corrected...

I use natural lump now but I'm interested in giving Duraflame briqs a shot...heard many good things concerning less ash and a loong burn time but availability is iffy...I have a chance at getting bags of both their regular or their hardwood briqs...which is best for a long butt cook?