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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill S.: Was actually my first time using celery salt in anything....lol. </div></BLOCKQUOTE> Bill, try celery seed instead of the celery salt in your...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Smoke will continue to stick to the meat as long as it is present. There is no cut-off point unless, of course, you foil. </div></BLOCKQUOTE>...

As Steve said keeping the bag clean at the seal is very important, esp with the new models. My old Food saver seals great even if there's liquid in the seal area. My new one does not seal at all when there's liquid in the seal area. Folding/rolling the top of the bag when putting food in the bag...

Looking good Jim. Your first time trying the Blues Hog sauce and rub?

The lower grate of the WSM.

The lump and wood, that's left over after the cook, goes in the chimney on the next cook to start the coals.

I ate there once, it was OK. Cornbread rocks though.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: 225 is pretty low. Time is extended at that temp. If you need to speed it up raise the temp 25-50?. </div></BLOCKQUOTE> Yep, crank the heat...

As long as it is kept dry, many, many years, as in 10+ years.

I've used Mary's Cherry rub, but the best store/intrenet rub, IMO, is Texas BBQ Rubs. These days I usually make my own, but still keep the Texas BBQ rubs on hand.

I don't know. Burnt garlic is something that just doesn't appeal to me. Just saying.

No different than a smoke house IMO. You don't want to hang out in there, but you're fine.

Not long Ed, but I would def brine them before cooking. No matter if you are cooking them to slice or to pull.

Since no one asked, I will. What did you pay for it? Me, I'd use it. But that's just me.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: none the less, call me psyched! </div></BLOCKQUOTE> Me too. Love the first book, the second one should be great as well.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff_B: This is the one that I use Fat Johnny's Bastardized Piedmont Sauce Works great on pulled pork and just about anything else...

Yeah Ray, I use Mister Mustard Hot instead of the dry powder, about a TBS or so. I also use Sorghum molasses instead of the brown sugar.

I use my Stihl leaf blower on idle when I need to get the coals going. Iv'e used it for the chimney, WSM, and the grills, works great.

Hotdogs for me.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: I only buy granulated. It is easier to work with, doesn't clump so readily, spreads more evenly in (rubs, e.g.) and on (when used by itself)...