Recent content by Danny

A little treat for those interested in the variations of BBQ int the Southern United states: The BBQ Song

I read somewhere that someone used a foil pan filled with water on top of his sand filled basin. From there it seems to go back and forth between people who feel it helps, and those who claim there is absolutely no difference... other than perhaps an extra mopping or two. I bought my clay...

Just saw a thread on the clay pot idea. I'm sold!! Off to Lowes tomorrow! THANK YOU!!!!

Well, it was an interesting day. Started out at about 12:45pm and had her humming at 220 for almost 2 hours when I started losing heat. Had to keep all the vents wide open at that point and kept it between 200 and 215. I got the job done, 3-2-1 method, but ended up going through a whole bag...

Thanks K! That sounds very reasonable. I'm mostly looking at subbing out the vinegar for various Mop Recipes. Adding the lemon juice should do the trick. Lord knows the woman likes her sauces sweet!

My wife has a HUGE aversion to vinegar. She does like some of the sweeter bbq commercial sauces, and they have some vinegar, but in general.... NO GO. In recipes that call for Apple Cider Vinegar, would it be reasonable to substitute plain apple juice/cider? Is there any other liquids that...

Sorry to barge in, but for a NEW smoker, does everyone recommend getting it up to temp and keeping it there for 4 hours (empty/no meat)in order to clean/season it?