Recent content by Greg J

It wasn't clear in my initial post, but I was wondering if anyone else has had temp control problems with Royal Oak lump? Greg J

I have been using OCC Lump this year and have been happy with the results except it sparks and pops a bit when initially lit. I tried Roayal Oak lump for 2 cooks and had a tough time controlling the temp of the cooker. I went back to OCC lump this weekend and had no temp control problems. Has...

My kids like it when I cut one up in omlettes the next morning

Flank Steak for fajitas on Sat, Briskit flat & sausage on Sun. Two 10lb butts & ABT's overnight Sun night for Mon. Enjoy the weekend everyone. Greg

I am cooking the flat only as I was unable to find a packer. Thanks for the advice. I will post a picture of the finished product on Sunday. Also doing an overnighter on Sunday night for Monday with a couple 10lb bone in butts I picked up a Sams Club for $1.78 lb today. Greg J

I am planning my 1st brisket this weekend. I have at least 20 butt or spare cooks under my belt, but never a brisket. Debating if I should foil. Any advice would be appreciated. Greg J

If you go to the flower pot base be prepared that your cooker will run hotter than with the water pan. You will barely have your bottom vents open for most of the cook. I am a big fan of the waterless, clay pot base. I agree with Clark, put the larger ones on the bottm so you can access the...

What Kevin says about paprika is true. I didn't really believe it at first, but I mixed up some of the Metamorphisis Rub he suggested in an old post and it was great. Three different chili powders instead of regular chili powder and paprika. Give is a try. Greg J

Nice looking spread. What did you use for the stuffing on the ABT's Greg J

Josh, Bryan and Larry have given you great advice regarding the temp and timeframe. Those guys really know thier stuff. I think your ribs were getting overcooked with 5.5 to 6 hrs. That is probably my average time for spares. Welcome to the site. Greg J

Not sure if this is your issue, but in the past I have had an issue with the food dripping on the therm and lowering the temp reading. The temp is actually higher, but the drippings are affecting the therm. Just a thought. Greg J

Started two 6lb butts on bottom rack at 5am. Three racks of spares going on top rack at 10am. Kevin K's Metamorphosis Rub and Steve's #5. Greg J

Duh. What an idiot I am sometimes. Great point guys. Thanks for the input.

I am planning on smoking a butterflied chicken and 3 rack of spares this weekend. Any suggestions on if the chicken should be on the top grate or bottom. I initially thought the top for the chicken because it will be a shorter cook time than the ribs, but I thought I would get other opinions...

Suzy suggested Red Limo Powder when I ordered a few weeks back. It came out very well. I did not think it was too hot and I also have a moderate tolerance. Hope you enjoy it. Greg