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Chuck roll/roast are my favorites to smoke. You can make some wonderful quesadilias with the leftovers, I just chop some up and heat in a pan with a spritz of AJ...good stuff Rath *gotta make a chuck roll soon*

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KeithAdv: Folks-- from Backyard BBQ: The Art of Smokology by Richard W. McPeake "...[Dry smokers compared to wet smokers] are easier to maintain...

Joe, Smoked sausage is a HUGE hit at my house, I can never have enough on hand it seems. I get ones that have provolone, garlic and peppers in them. They go FAST I cook them at around 230-240 for a couple of hours. Rath *loves dem sausages*

Hey Larry! No, I've never experienced that heavy a rain when BBQ'n, but I have purchased a 6 foot umbrella for when it rains Works great!! Rath *keepin' dry*

Sounds awesome!! I'm stuck at work. Have some for me. Rath *Not BBQ for the 4th *

Well, you have 2 5lbers now, so 7.5 hours as a bench mark. Still, trust your probes to tell you when it is done. Rath *flees from the ATC forum*

Yay! Very nice! I don't say this as often as I like to but , Nice Rack! Rath *turning into a rack man*

I saw some at Shop Right her in South Jersey. Think it was 7.99 for a slightly smaller bag than Kingsford.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">http://im1.shutterfly.com/procserv/47b6d824b3127cce898b980a9ba700000010100AauWrhs2ZMmJA </div></BLOCKQUOTE> works but the pic is so small you can't see anything

Chris, Just a quick question. Where do you take your temp readings from, dome or grate. TIA Rath *always takes temps for the grate kinda guy*

Phil, Sounds very interesting. I would be curious to know if you had to re-fuel during this cook. Rath *missin' the old stuff*

Well, due to a SNAFU, I was unable to do the butt. Everything else came out great Rath *smokin' for the win*

Great idea Glenn. I've done a brisket and a butt together and they came out great. I put the brisket on the bottom rack, fat side down and the butt above it. Good luck and just plan for a long cook. I'd do an overnighter. *kept his promise*

Wow Todd! Those look great!! What type of smoke wood did you use? It looks like you have the grate right on the top of the ring? Is this correct? (can't see on this monitor at work ) *makes a note to try this one*

Hey Bill! Nice to see you again!! I think you hit it on the head!! <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Butt, if you're servin' ribs??? </div></BLOCKQUOTE> Perhaps I'll do both!! *promises to lay off...

Hiya friends! Long time no post. *wonders if anyone remembers him* Anyway, planning a party for the big game(even took a couple of days off work ) and was wondering if I should do a butt or some ribs. Also going to have sausage and hot dogs. Chili too. Not going to be a huge party, just...

Andrew, I've had much success with spares cooking then for 7 hours @ 230-240 grate temp. I too had mush ribs when trying to foil. I believe 3hrs is way too long. Rath *not a foil fan*

Leslie, It takes a long time to defrost a butt. It took me a week to thaw 15lbs of butts in the 'fridge. I had frozen 2 together. Look for my post "Big cook(atleast for me)", I got some good advice about thawing butts. Rath *not freezing 2 together ever again*

Sorry for me tardiness, but I was just having to much(beer) fun! The party was a big success and I received many compliments . So, without further ado: The Ribs Monster Dogs and Sausage Sausage Done Monster Tamed ABTs Fini A good time was had by all. Even had flavored cheese balls as...

Yay! The butts came out perfect! And fast! Got done at 7am Here's some pics to hold you over. I had some rain, and had to improvise. As you will see, I remedied that. Rain 1 Rain 2 Now we're cookin' Remedy MMM Pulled Rath *puttin' the ribs on*