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Dan, you won't hear me complaining tomorrow when I'm smoking my turkey that it's a little chilly out and I might need long sleeves. Our forecast is for mid-70s and sunshine...hmmm you'd probably consider my pool still swimable at its current temp of 64! BRRRRR <BLOCKQUOTE...

The plan for Thanksgiving day was already in place....2 butts (total of about 13-14 lbs after trimming) and a 14 lb turkey...all done on the WSM. The butts go on late this afternoon and I'll stoke up the fire tomorrow morning and get the bird on about 10 or so. The plan was that we could have...

Thanks everybody. I will agree that there was probably too much wood. As for the type of maple....I wouldn't have a clue. Being a Texas Gulf Coast native and family in east Texas piney woods doesn't give one much experience with these "yankee woods" The meat turned out pretty tender and...

Thanks Craig. The smell and taste was pretty distinctive. I will say that it was very moist and tender and not dried out at all.

Wow...everyone just keeps giving you great suggestions. I'll second Rudy's as a good joint, and their spicy bbq sauce is really nice. Melissa, I ate at the Iron Cactus about a month ago. They had lots of premium tequilas, but was not very fond of their margaritas...the mix was WAY too sweet...

Paul, The wood chunks were about fist-sized. The loin, after cooking was about 4-4.5" diameter and had a smoke-ring that went about 1/4 to 1/2" deep. The center portion of the loin was definitely less smoky. I only sampled a slice off one end, too so that will make a difference. I'll let you...

Sorry I didn't take any pictures...I truly intended to. We were at our Sam's Club on Sunday around lunch time and I was perusing the meat dept looking for something to strike my fancy. We were already committed to grilling burgers for dinner, but I was looking for something (other than...

I'll second the original Salt Lick location in Driftwood. Everyone I know who has been there will highly recommend it to anyone. Another location, though a little more 'commercial' is Stubbs BBQ near 6th street. They also have some pretty good live music at times. Though not BBQ...I've...

Wow Kevin...that's almost more post and legalese than this engineer can digest . But the comparisons to stir-fry and turducken are what seal the deal for me....if that's safe, then cooking one over the other would be, too. Thanks for all the info.

Wow, this has sparked an interesting discussion. Believe me, I stood over the cooker for a good 5 minutes pondering...but the logical engineer I am went with the temp killing anything that would drip. Jeff, I find your comment about the health inspector interesting...but maybe it's because...

Geez...frost on the cooker??!!! The only thing covered in frost around my cooker is the bottle of beer in my hand!! Seriously though, how do you keep temps up when the cooker is frosting over?? I don't have to worry about such things here in Houston, because if there's frost on the ground...

Chicken Skin - The skin was nice. It was dry and almost crispy on the outside and would tear easily and audibly. It could have been a little more crisp, and probably would have been if I wasn't keeping the temp down for the ribs. I was a little concerned about the possible contamination, but...

Well, I fired up the new WSM Sunday afternoon. The "load" was two racks of baby backs and two whole chickens butterflied. Made my rub per the BRITU recipe....pretty much what I've always used on my own and in about the same amounts...just never had used a written recipe before. The ribs...