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As I was saying before my computer decided to post mid message... I really like the idea of not having to make a vat of brine to get the job done. Thanks again!

Thanks! I had never seen those before! I re

I have used chocolate in chili recipes before but not in BBQ sauce. Sounds intriguing. I have been experimenting with ginger, allspice and celery seed (not together) lately. Liqour of choice - Maker's Mark. It has a great pure bourbon flavor for injections, marinades and sauces.

So I have seen buckets, coolers and bags. I like the bag idea because it will not take up space in my house or garage. I already have a cooler for the bag to go into. What type of bag do you use? Where do you find it? Is the bucket or cooler superior to the bag? I have a turkey in the...

Thanks for the great advice. I am looking for my clay dish to try out a dry smoke. It is funny, I just bought Big Bob Gibson's BBQ Book and Chris Lilly is recommending a juice water blend. Now it is time for me to figure it out for myself. Sorry about not posting photos, I do not have an...

The smoke went great! Eleven hours. Tender moist and smokey for both the pork and the beef. One interesting thing to note. When smoking in my OTG I frequently used apple juice in the water pan. I figure it must impart some flavor. I did this with my WSM. Because the heat is below the pan...

I have been smoking with my OTG for some time and now it is time for me to break in my 10th anniversary gift. Going BoB for the first run. Got the meat on at midnight, the brisket is rocking it's crutch and the butts are 170 and slowly rising. Will post photos of the finished product.