Recent content by Rob A.

Bish, Throw em both on and make the most of the coal and chunks. Brisket is also very forgiving............it's just takes a great deal of time. Just monitor smoker temp and meat temp and you will be fine. I would recommend a good wireless therm to monitor progress from indoors.

That's the only place I've ever bought mine. They can get as low as .89lb in the summer. One hint, don't pick the biggest one you can find. I have come to realize that the smaller ones turn out more tender and take a little less time to cook as they are smaller and weigh less. If you can...

I can't offer info for competition type thighs but I do trim off the excess skin flap and the line of yellow fat that runs on the underside. I have seen people use toothpicks to keep the skin from shrinking during the cooking process. Other than that it depends on the rub and my experience is...

That would be the result of moisture trapped in the pores of the concrete. Concrete will absorbs a good amount of moisture and can result in cracking during freezing temps and as in your case an explosion. The steam and resulting pressure had to go somewhere and the path of least resistance...

Eric, Sadly, in the end there is no beer taste. I use it to water down the wor. sauce and hot sauce a lil bit and help tenderize the beef a lil. You get a good taste of heat in the recipe I use with a faint hint of wor. sauce in the background.

Seems like either route would work, just be sure to save some of the brisket juices or drippings and reheat it along with the juices.

Don't know about your area, but here in mine, Wally World sells Jerky meat. I don't know what cut it is from, but it already comes in long thin slices. Looks like beef bacon. You really need to look around the meat case for it as they only have a few packs now and then. I'll post some pics...

Looks like you Pimped your WSM. The magnets gave me an idea. Why not secure the magnets to the back of the therm and just stick it on the top? All it needs now is a beverage holder!

I got a hold of some red plum and the smoke was very nice..........almost smelled like a sweet pipe tobacco. Is cherry much the same.

Harbormaster---nice wind breaks. Kinda like a mini dressing room for the WSM's. Very clean and sharp woodworking too.

Well my dad and I are very impressed with ours.............even when we're SOBER! You cannot compare a CC to any smoker. It's apples and oranges. The seasoning and marinade can be present or not. If used properly it will produce fantastic results. The meat is fall apart tender and there is...

To get even more technical we would need to define just how green the wood is. Wood from a tree that was just in the ground a couple hours ago is still quite different than one which has already been cut down for a few weeks to a couple of months. I've used wood that had already been seasoned...

A lot depends on the diameter of the logs. I collect pecan trimmings locally and have found that the larger logs........4-5 inches in diameter are best a fully seasoned after 6 months. Less if the logs are split in halves or fourths. The smaller stuff is good to go after a few months sitting...

I did see it. He had Roberto Guerra as a guest on one of his other shows a while back. I have the model that they cooked on. These boxes are fantastic. You forego the smokey flavor but they can do a whole hog in just hours. The same results can be accomplished in a WSM, though it will take...

Here's a great resource. Some say yes and there are few that say no. http://www.barbecuebible.com/board/viewtopic.php?t=3332...ostorder=asc&start=0