Recent content by J Woodard

I bought some apple wood from this seller, it came quickly and was great qualtiy at a great price.

i bought a second charcoal grate and cross hatch them, it works great as the small pieces of lump don't fall through. I want to say it is an 18", but it's been over a year so I don't remember. The charcoal ring fits right over the second smaller grate perfectly, so it's probably the same size...

My two favorites are Cowtowns Night of the Living BBQ Sauce(its spicy with a great flavor, you can get it at originaljuans.com), and Gates original.

I have done them both ways and don't notice much of a difference. When I do mop, the bark stays a little softer, so it is easier to pull with the meat. But to think that liquid will penetrate a 10lb hunk of pork and flavor it just doesn't seem right. I used Chris Lilly's mop last time I did a...

I recently did a high heat brisket, and when i seperated the point and tried to cut it into cubes, it fell apart into shreds it was so tender. I guess I should have seperated earlier, I waited until about 4 hours total, 2 hours in the foil. Any suggestions?

Tom, I read the book and did all the cooks almost as Gary teaches. I think the point of the book is to use his lessons to learn how your smoker runs, and that good bbq doesn't have to be so complicated. You don't need probes and wires, foil, etc. to make good bbq as Gary sees it. Of course...

Smoke the brisket until it reaches about 160 degrees, then foil. The smoke will only penetrate the meat for the first couple hours, so if you foil at 160, you're getting the best of both worlds. You will have the smoke flavor, but the tenderness of foiling.

Went to KC last year, went to AB's, Gates, and Oklahoma Joes. Gates and Okl Joes tied for first in my mind, AB's I liked less than the other 2. Gates BBQ sauce is my favorite, we got the sampler there that is around $80 but comes on a garbage can lid and has a little of everything. The ribs...

I have done 3 together and it worked out fine, though I quit foiling last year.

Personally, I would wait. If the rub has a lot of salt in it, it can start to pull moisture out of the butt.

Can you take a pic of this? I am curious as to what this looks like done. Sounds like a great idea.

I work for Sysco, and Royal Oak makes a lump charcoal under the Sysco label that is the best I've found. I have used Stubbs lump, and while it is all natural, it uses plant fillers that let off a different smell. Doug's advice is right on, if you can find the Royal Oak from the US, buy it

I did my first cook a couple months ago, and as i had read on this board, the WSM runs hot the first couple cooks. The interior is shiny and deflects the heat, making it hotter. Once you have about 3 or 4 smokes on it, and grease and smoke build up on the inside, it will stabilize. By my...

I have read several books, including the above mentioned 'Competition Barbecue Secrets', but it was very dissapointing. Most of these books have 10 pages of basic info on smoking and 100 pages of recipes. If you want a great book, get Gary Wiviot's 'Low and Slow-Learn the art of BBQ in 5 Easy...

I have ordered some wood from ebay, I can't remember the name of the store. He has several items listed from West Virginia described as chemical, disease and insect free. The price and shipping were always very good. Lately, I have been able to find all the wood I need at stores around here...