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A picnic has more waste, and is more difficult to prep. You'd have to start with more raw weight to get the same amount of cooked meat with a picnic, so any price difference is negated. Also, a picnic has a thin end and a thicker end, which makes me wonder if the thin end is done before the...

That would be difficult in a Honda Civic. I think you'll have to swap cars.

I also prefer to do beans from scratch on the stove top. Beans are very cheap and easy to do from scratch. It is easy to add smoky flavor to a bean pot by adding smoked hocks or a small piece of skin taken off homemade bacon. I usually have that in my freezer, so that is how I get the smoke...

If you load up a cooker in such a way that it is hard to rotate or see what is going on, or that it would take a long time with the lid off to move things, then I think it compromises your results. Also, that would be a lot of weight for the warming rack. It might be a little unstable. I'd be...

I'm not aware of a specific program. It isn't hard to create a spreadsheet file to fit your specs. Cooking logs are very good when you are new to this or when you want to experiment with a process to tweak one or two variables at a time to see what kind of results you get. I'm sure that...

I have used a heavy cast iron skillet and it works great. Heat it up first and it stays nice and hot. Forget the pannini press.

I wouldn't want to speak for Lance, but maybe he just really enjoys smoking rather than viewing it as a chore. I'd guess you could say that about most of us that post here.

One other thing I should have included in the list above is the aroma it gives off when it lights and as it burns.

Dean, as Bryan said, try using it ASAP for both grilling and smoking. Here are some things to check when you do use it: 1) How long of a burn do you get from a chimney or a full ring of charcoal in comparison to your regular charcoal? Longer is better. 2) How much ash do you get. Less is...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Do you believe that reheated pork butt and brisket are as good as when they were just cooked? </div></BLOCKQUOTE> Yes, as long as they are chilled properly and reheated...

Josh, How about doing the pork butt and perhaps brisket in advance? Then you could chill those and just reheat in the oven for the party. That would free up your cookers for just the ribs on the day of the party, and that would greatly simplify what you would need to do as guests are arriving.

I've had better results with bone in butts than with boneless when making pulled pork. My favorite use for the boneless butt is to cure it and smoke it as tasso ham or buckboard bacon. For that the smaller size works well.

I recently did about 22 pounds of chicken thighs for a catering job. I did both racks in the WSM and used both of my 22" kettles set up for indirect, with a smoky joe grate above the cooking grate in one of the kettles. It was very difficult to get in and rotate, and some got a little overdone...

You can certainly do that, but it isn't necessary to grind kosher salt for a brine. What I do when brining with kosher salt is bring a portion of the water to a boil, add the salt, sugar if using, and any whole spices that would benefit from some flavor extraction and then stir to make sure the...

Joe, The baskets are used primarily for indirect cooking. For direct I usually just spread out the charcoal with a triple layer for a hot zone and a cool zone with no charcoal and maybe a third single layer area. If I am doing just two relatively small steaks, then I may use the baskets for a...

Pickling salt is easier to dissolve without heating the water, so I do like to use it for brines and curing solutions. One thing I would do differently than AB's recipe is to give the pork about 12 hours to air dry in the frig or a good 30-40 minutes in front of a fan on high speed to dry it...

I typically use a hand held paper fan to stoke the chimney once every three minutes or so. This gets the chimney going much quicker and prevents the bottom pieces from burning half way before the top gets lit.

Fruit based sauces are nice, especially when you have local product in season. So I would see if you have anything in your local markets that is really top shelf, and then ask Kevin to help you out with a sauce based on that ingredient. Now that I think about it, I don't know that you'd...

Primo is a ceramic cooker similar to the Big Green Egg.

Standard method for poultry; minion method for everything else.