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Some advised me to use a Soup can when I tried it. It's more sturdy and there is no lining or paint on the can once you take the label off. Worked well for me. .02

Brown noser Congrats!

Man I must be lucky. The misses here would encourage the purchase of a WSM. Gets her out of cooking.

What does patting it dry actually do?

I haven't been in weeks but I may swing over there today. Yea haven't been to Wal-Mart in weeks I leave that up to the misses. I'll take yard work anyday over that chaos.

Mystery Meat. LOL I do have a question though. What part of the hog is Applebee's Riblets? The first time I ordered these I thought they were boneless (yea I know bonehead) and got quite the shock when I bit down. Very thin like bone in the middle but they are wonderful to eat.

Hey Wayne and Larry. Too funny about you guys being so close. I'll add a 3rd. I'm a little east of Lexington, Va. About 45 min north of you guys.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by matt goin: 2 things about moist chicken!! 1. Indirect-- over water 2. beer-can style 3. If unable to have #2 resort back to #1 <HR></BLOCKQUOTE>So is it best to place the water pan UNDER the chicken...

I don't have a WSM and maybe someone has proved this wrong but, if you wait till a full chimney is ashed over THEN put unlit coals on top of the lit coals wouldn't it essentially be faster to just put a heaping pile in the WSM and light it all at once since you waiting for all of the ashes to...

I'm not a big fan of fish other than fresh tuna. But from the sound of it, it sounds like the rub makes it have that fishy smell. If others have posted about it that would be my "guess" but I really don't know. I do hope someone can shed some light because I know that smell also makes me...

My father doesn't like the smoke flavor either. Especially when throwing a couple if hickory chunks on for steaks. He's just particular though

I cooked mine with uncooked bacon. Then removed it before I served. I thought it was just used for flavor while cooking.

I warmed them at about 225 for 1hr 30min covered with foil. Yea thats what I enjoy about cooking. Seeing the reaction from the people when they take that first bite.

Hey guys just got back from our BBQ. Let me tell you those beans were out of this world. There were 3 dishes of beans and ours were the only ones eaten and it was all gone before we left. The other two weren't even touched. People kept commenting on the smell and how wonderful of an smell...

Hey Mike, What about re-heating the next day? Do they dry out often? We made the beans last night to take to a cookout today.

It wasn't bad last. Had a good flavor. I love the taste of the bacon after it's cooked. I wish there was a good way of getting a lot of flavor to the center of the meat. Does injecting really help with that? I've never tried injecting anything so thats new territory for me.

I think I'll do that today. Leave the foil un wraped and let the smoke flavor soak in Darn, it's making me hungry here at work. Glad I only have 30 more min till I start prepping the meat

All I have is hickory wood chunks and I've tried it with pork chops and it was pretty good. Whats the best wood to go with these loins?

I use the butter lightly but the loin is totally wrapped in bacon. Man you can cut that sucker with a fork when I'm done. I'm thinking of leaing the foil open today and try to get some wood chunks to see how much flavor that will add.

It's vacuumed packed. What I normally do is wrap the whole thing in bacon and then butter the inside of some foil. Put it on the top grate and let it cook at high temps (450ish) for about 2 hours and it comes out GREAT. I was just looking for some tips to try something different. If you guys...