Recent content by GEORGE BUCHANAN

Did my first longer cook with lump just last weekend--full ring ran steady 12 hours @ 250 easy, I'm sure it would've gone longer--key is packing tightly.

I always look but am wary of supermarket ribs. Last summer some guests insisted on providing ribs for a cook so I relented and they brought what they thought were 2 racks of spares @ $2.49. What the two packages contained, however, was slightly less than 3/4 rack & 2 breast bones tucked...

The "guys" are affected for sure--especially the many of us who que all winter--but the WSM chugs along just great, 'cept you generally use a bit more fuel keeping temps up.

Agreed! I stopped making my own after trying these--love the original on ribs and butt and the brisket rub is super!

A recent convert to lump but I think the fact that I started with K briqs and became proficient helped make the transition smooth. My first lump cook was great and I now use lump (Wicked Good) all the time and love it. Less ash and I especially like that I can use the the leftovers on the next...

Thanks! That'll keep me hopping--Sounds like fun! I think I'll only need about 25 so sounds possible--I'll try a little practice run soon.

Going to a Bluegrass Festival in a few weeks. I'll show up with a finished butt but want to cook something on site, too and seems like all I'll be able to manage to lug along is my trusty Smokey Joe. Thought ABT's are my best bet. How many can I figure will fit and any tips?

Tried this recipe last week and it was really super! Too hot for my wimpy family but they still loved it, too! I'll tone it down a little for them but keep maybe even heat it up a little next time for select friends! Thanks!

Put it in a jar with a lid and stick it in the refrigerator and it will last until the 4th and way past---for weeks, if not months depending on the ingredients.I'm afraid the say how old some sauce in my frig is.

Thanks--I think I'll go for 325 and see what happens and figure roughly 7 hrs --this is an experiment as I am fairly set in stone on low and slow for butts but I'll see what happens. Not really necessary to see how quick I can cook a butt--maybe someday. Just now don't have 14+ hours so a good...

Thanks! And if I went a bit higher w/cook temp, say @325 would I knock off that extra 15 mins or so? I understand this is all approximate, just trying to figure when to start.

Have a 7.5 lb butt defrosting and plan to smoke it on Friday. Decided to give high heat cook a try and have read most of the posts but don't really see how long approx cooking time per lb may be--seems like it might be around an hr per lb? Or will a seven pounder come in even quicker? Plan to...

Never cooked that many ribs--unfortunately--but have stayed away from rolling as I was under the impression that it has an effect on the appearance--light spots where ribs are no totally exposed to the smoke. Old wives tale or is it correctable later when finishing?

Ditto above. I found mesquite deplorable. I was told by the pit guy @ Lexington No 1 in NC that they used oak because it burned so consistently--don't know if it's true but that was good enough for me and since then I almost always use oak (and cherry)--2:1. Sometimes hickory and cherry...

I'm new here but have been lurking quite awhile. I mainly cook pork spares this way. Hickory or Oak with Cherry. I never use minion method for short cooks. No water pan (or foiled if you must) @ 275. At 2 1/2 hour mark I take a look and if they look good--they almost always do--I foil for 45...