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Bill, 13 can be lucky also...I was just pulling your leg... The saucing was from experience. It's easy to let the skin get too tough, the higher the heat the more likely possibly, not sure. Low heat will do it also...DAMHIKT.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A: BTW Does that metamucil work? Couldent hurt </div></BLOCKQUOTE> I don't know, I guess it did for my Grandfather when he got into his...

Steve, The ACE hardware by me (Campbell/San Thomas Aquino for those in South Bay) has one in stock and I pondered over it, but see more value in another rib rack, so haven't got it. They have that exact same one in stock, and there is only 1 piece to the set. That must be a misprint. But ACE...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A: When I was in high school somehow I stumbled upon The Stinky Meat Project, quite hilliarious...my friends and I all got shirts that said...

They look good, but I agree with Tom, in fact I would nuke them in defrost mode in the <gasp> microwave which I am not crazy about using. None the less, sounds like an enjoyable cook. One other thing, I notice much better tasting meat when using organic wings, but they cost about 3x the cost...

I like the inside of the thigh! Isn't it bad luck to 'que up 13 of anything? *gd&r*

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by MikeF: I've got a 12 lb packer and two racks of ribs on, used a full unlit ring and 3/4 of a full chimney lit in a minion, but 90 minutes into the cook...

I went looking for a brisket last week and 17# was the smallest...I couldn't believe how big those suckers were...several over 20#...they must be packin' them with 'roids...

Check this thread also.

Derek, I usually try to square mine up, but are you saying that the KC style cuts it down along the top of the bone? First I head that...but seems it would render those small bones on the end pretty worthless as they are so short.

Nice job! Gotta love a nice looking butt! (that is a female butt, isn't it? )

Joe, Jerky looks good, but it seems you have a bunch of extra room in that smoker... Maybe your a vegetarian...

I guess I'm just lazy...I toss 'em in the WSM at about 260 for about 4 hours, and sauce 'em at the end. Easy, and my kids love them! My daughter requested them for her birthday. I make sure I cook them plenty long as I don't like them sticking to the bones at all. Seems pretty hard to ruin them.

Scott, Do you mean in regards to making charcoal? I don't know if it matters, the impurities and gases will be burned off. Google on making charcoal and you'll get plenty of info, from both 'que aficionados as well as blacksmiths.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by john enea: any places in the bay area to get quality lump besides BBQ galore? </div></BLOCKQUOTE> Not conveniently, AFAIK. You could get it from...

Speaking for myself, I'd take Cowboy over briquettes, but that's me. Cowboy ain't too bad, IMO, and other than some odd looking pieces that seem to come from cabinet shop cut-offs, and other small twigs and other small cruft in the bag, it's not bad. Whole Foods gets their hardwood lump from...

Good to see you coming over to the dark side! Don't feel bad, I'm actually thinking about doing a high temp brisket, now that Bryan's back, if I get stuck with the heat under 300 maybe he'll be able to help me out. I am thinking about a high temp brisket... BTW, what type of lump are you...

Scott, You could make your own lump out of it. All you need is a 55 gal drum, with a lid.

Those look great Bob, I have 4 racks finishing up myself. I used very light rub this time, as I used the BRITU a couple weeks ago and they were way too salty for our taste. I used a light coating of Obiecue, but saucing mine now...they've been cooking a bit over 5 hours, and they look juicy and...

Brandon, Nice setup...and good to see you don't need to tackle the little guy and break his arm like Tony C. did to his little one...Yeah, yeah, he said the kid was jumpin' on the couch or something like that...likely story, no doubt the kid tried to get to the smoker before him and Tony...