Recent content by Rich H M

I can eat a salad like that every night. Exactly how I like it, lot's of meat and lot's of dressing!

That looks great! Blue Hog is pretty sweet and mixes well with other rubs (I sometimes mix with Plow Boys Yardbird). Your pics are making me hungry!

We use a 22" and 18" Kettle (meat over drip pan), and a 22" WSM, and always reuse the charcoal. Never had an issue with odors from reuse. There are a lot of myths when it comes to BBQ, this sounds like it could be one of them.

As @JBooker mentioned, you oftent won't see smoke once your wood is burned down. It could be the seal on your lid, try to place it a flat surface, and see if it's sitting flat, or perhaps was warped when you bought it.

Those are looking fantastic, nice cook! I was just at our Costco last night, and didn't see these, I'll have to keep my eyes open - though I'm loving the prices on their prime briskets.

This thread is getting a bit old, but thought I'd add on thing that helped me a lot with the crutch: This article from Greg Blonder is great: http://www.genuineideas.com/ArticlesIndex/thecrutch.html and highlights that a tight wrap (as a number of peoople have mentioned) is really important. In...