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Hey Dr., Great Book!!! I need advise ...I'm really struggling with comp. pork.Been competin' 5 yrs. and seems pork is my Achilles'heel .We trophied once last year(2nd)but with no results since using the same method.I think I've tried every way to turn in..sauced,not sauced,rub...

Will mildew or mold on wood have any adverse affects? Is it still ok to use it for smoking? Just curious. Thanks in Advance, Willy T.

I found some honey praline injection for ham and thought I might give it a try this long weekend on a ham.I bought two hams and was wondering if anybody had any other sweet injection recipes that would be good on a ham or any other suggestions that might be good for the other ham. Happy...

I've got a cleaver I bought a earlier this year.It's made out of high carbon steel.I got a few rust spots on it a while back and can't get them off the cleaver.Seems like if I don't keep oil on the cleaver it wants to rust more.Is there a way to keep this from happening?I caught a tail end of a...

Lately the briskets I've been cooking the flat is hitting temperature a lot earlier than the point.If I take the meat off the cooker when the flat is done, the point is under cooked and tough.If I cook the brisket till the point is done, the flat has dried out.I've even put the point toward the...

I injected two boston butts this weekend to try to get more flavors to the center of the meat.All I did was use apple juice and rub mixed together as my injection marinade.The reason I'm doing this is, bark of boston butts are great.It just seems the more you get to the center of the butts they...

What's the best way to keep your leaner cuts of meat from drying out during smoking?Like your beef roast and even venison that doesn't have that much marbling or fat.I know on your porklions you pull at a lower temp.Seems like when you pull beef at lower temp. there're a little on the tough...

Just like to say hello to everyone and say thanks for letting me come aboard.I've been reading posts here for almost a year and even get the newsletter so I figured it was about time I should register if I'm ever going to post. I've been cooking "Q" for about two years.I do some competing but...