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I'm just trying to understand what this "charcoal taste" is. When you grill, most of the flavor comes from the fat dripping onto the coals and burning, creating a residue on the meat as it filters up. When you BBQ, the flavor comes from the wood smoke which contains all of the volatile oils...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob T.: Big difference between Kingsford and Hump Lump? Ash build up isn't that important an issue to me, the food just plain taste better! Kingsford...

It's happened to me a few times when I was too lazy to clean the smoker after a cook and didn't use it again for a month or so. A scotch brite pad with some dish soap followed by a blast with the garden hose takes care of it in a few minutes. It amazes me that people are so paranoid about...

I've smoked whole chickens in my WSM and grilled cut up chickens on my kettle grill among other things, but after buying my EZ-Que rotisserie I'll never go back to those old ways of cooking chicken (except maybe an occasional deep fried one ;-) ).

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Kemp: It would apprear according to Chris's poll that most of us prefer briquettes over lump. I'm assuming the poll reflects kingsford which I use...

I had been getting around the temp spike by adding water to the pan at the same time I added the charcoal. I will try with unlit next time.

I've been using the Minion Method almost since I first started with my WSM. However, I have always been lighting off my refills before adding. I guess my rationale has been that with the existing coals almost completely gone after an overnight cook, that the new coals might not catch if I put...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: I use one of the Diet Coke Soda 12 pack fridge pack cardboard things(or Coke Zero). Just tear the lip off of the front that holds the soda cans...

Give this one a shot: http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1980069052/m/4320019363

1.5-2 hours per pound is a good guide, but pork shoulders can be tricky. They tend to get up to a certain temp (usually 165-175) and then stick there for hours. Bottom line is that it's done when the internal temp is 190-195 (assuming you want to pull it) and not before no matter how long it...

I've spent the past few years trying almost every rub recipe I've found in books by Raichlen, Kirk, Lampe, and on the internet. After all of the experimentation, I have come up with something I really like on my own. Some of my key criteria were - I don't like a lot of salt or sugar in my rubs...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Soli: I need to cook two prok butts this week and I am not sure what to expect since I only have done one on the top rack in the past. 1. Do I...

FWIW, I smoked 2 7-lb Sam's Club butts last weekend. I kept the WSM between 230-250 and it took 14.5 hours to get the butts to 190-195 internal.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al Silverman: Hi. More likely than not, its the lower temps. since the water doesn't add moisture to what you're cooking. Al </div></BLOCKQUOTE> I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al Silverman: I think that a chimney full of lit, spread ontop of the unlit, is not exactly what the Minion Method is all about. But 12 to 15 lit ontop...

I live in central NJ and it's very rare to find pork butts in a supermarket. They all seem to just carry the picnics. On the other hand, virtually all of the BJs and Sam's Clubs and many of the Costcos do carry the butts.

I've noticed that whenever I make ribs on the top shelf in my WSM they come out drier than when I make them on the bottom shelf. Is it due to temperature difference or is it the moisture coming off of the water pan? (Or maybe it's because whenever I put ribs on the bottom shelf it's usually...

I think 190 is the minimum for the pork to really be "pullable". 195-200 is even better. I made two butts yesterday and couldn't even pick them up off the grill without them falling apart, they basically pulled themselves. Delicious.

I always thaw stuff out at room temperature. Never had a problem. I also put raw eggs in my milkshakes, eat raw ground beef whenever I make hamburgers (a habit my old-school German grandmother instilled in me when I was a child), and I drank the water when I went to Mexico a couple of years...