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Welcome Thomas. There are a lot of good folks with tons of good knowledge to share. I don't think there are very many "experts" (by definition 10,000 hours experience = every day for 5 years) here so I wouldn't be too concerned about it. :)

Welcome Thomas.

Welcome to the site.

Welcome! (Originally from NJ)

I think too much hickory is a bad thing. I use 1 piece to 3 of apple. My (tongue) jury is still out on the cherry wood, but I have some.

I've used my fat separator a number of times, but still prefer to pour the juices in a pot and set it in the freezer for 1/2 hour to solidify. Then I heat the juices up and pour it through a nylon net to get the other "stuff" out. The nylon netting I use are paint strainers from the DIY...

I know a lot of people do hot 'n fast, but low 'n slow is the way to roll. IMO, if you're in a hurry, you just didn't plan right. We already know the food is good, but it's the experiences we live that makes up enjoy life. :)

Don't forget to run an extension cord for the beer fridge! :cool:

I foil my pan every cooking session. I put the ashes in it to soak up any left over water (forming an ash-mud substance). I fold it into thirds and it slides right back into the charcoal bag for the trash. Not difficult at all.

The "Meth Lab" is a hoot!

I can see that. Growing up I was a VERY picky eater. Still am, but I've gotten better. In order to get me to choke down some things I had to mix them with mashed potatoes. I still do occasionally. I'll lay down a bed of taters and cover it with corn, peas or baked beans. I even have a...

Welcome! To add to and back up previous comments...cook both. You're going to see about a 50% loss of weight in the finished product. When I smoke butts I foil and save the juices for sauce. After degreasing and separating the semi-solids from the juice I'll boil with a TBS of rub and 1-2...

Classes? We donneed no steenkin classes! I'm old school. It's called "Burn 'n Learn" :D Welcome to the forum!

It's a mix for making Michelada's: beer, tomato juice, and hot sauce in a salt rimmed glass (optional). I had a lot of these in central Mexico a few years back. Basically a Bloody Mary with beer.

I agree. Using gaskets turns the WSM into a really efficient "smoke oven". So, who are you "Reelin' in the Years" with "Peg" or "Aja"? I'm with "Peg" because "Rickie (DID) Lose that Number" and I couldn't call her. :rolleyes:

Congrats! (I can't see a picture).

Looks mighty tasty... Corned beef is $6/lb here so I'll have to wait until the day after St. Paddy's Day to get it for 99 cents/lb to make mine. At 99 cents I buy 4-5 of them. I did a couple successful "desalinization" baths last year before smoking. I omitted salt from the rubs and they...

Same back at ya. Have you been tried: Smoking-meat.com? Jeff sends out recipes every week.

You lost me at "hummus", then I really went over the cliff on bleu cheese. :)

Welcome Dave. I lived in the Tarheel State 3 times...all at Ft. Bragg.