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Thanks for the advice .... Fired up the Weber kettle and seared each side about 15 minute each. Then in to a stainless dutch oven with red wine, chicken stock, celery, garlic, thyme, onion, carrots, salt and pepper. Took about 12 hours to get like pot roast tender and it was good. We ate it for...

Thanks so much will post picks and results may inject and mariante overnight and cook sunday.

Got a deer hind quarter that I going to bbq this weekend. I am going to marinate overnight. I am going to cook to about 165. Low temp about 225. I am thing about foiling for most of the cook or at least in a pan with liquid. I went to a bbq comp and they had some deer leg that was falling...

Nice ..I love clams, mussels, and oysters I am going to give it a try.

It's not the heat it's the humidity...sorry couldn't resist I always start with all vents wide open ...the top always stays open and I might close down one of the bottom ones if needed. I have found that cooking with the vents wide open at higher temps has little effect on ribs, butts,chicken...

I rest mine for about 10 minutes...I cook them butterflied. Setting foil on top shouldn't have to much of an effect on the skin I would shorten the time if an option but won't sweat it.

I saw a primal grill show that did it beer can style and it looked pretty easy ..they have alot of fat so should be pretty easy just need to cook to temp about 160 then pull and rest. I think you could go high heat 325-350 or lower225-250 if you like. You can always crisp the skin when you are done.

Haven't read and don't plan on it .....people have been cooking good bbq before books...I like the info I get here if I like something I try it bbq ain't that hard drunk backwods redneck have been doing it for along time and some folks that can't even read or own a thermometer. If you like...

I always leave the bottom open all the way and most of the time the top control the cooking by either cooking over tthe coal or on the other side ...i only put coal on one side of the grill If I am adding wood I do it at the start.

I like the vinegar sauces there is one by paul kirk that is very good. You can do a search and see what you fins or checl the recipie section.

Tried it and it was a tad to salty but was juicy

Man that is a dirty smoker ....just like mine.....Food looks great...

I got ancho chile powder at my publix .....use it in guacamole and tacos

Cayenne pepper....cumin...chilli powder they might be a little stonger so you can cut back some. Paparika is made from mild peppers

I like the Paul Kirk book you got. Good recipies and I love the time table and temp to cook your food too the vinegar sauce is one of my favorites. Ray Lampke is a fun read

My favorite way to cook chicken. Chris has a greate video on ho to split or spatchcock. It rocks I season with some Kens greek or italian dresing you can't beat it.

I pull with forks and it gets pretty stringy sometimes I chop with a knife. I like it pulled stringy and a little wet some times with some beans on top. Pulled wet and stringy my lend a little more to flavor and tenderness. But if it cooked right it all taste good more of a preference. Pulled...

I like to foil for tenderness.. I cook until almost done then 45 minutes in foil to tenderize then back on the grill if you want crispy bark. My buddy pull his ribs and the put in steamer pans with beer for 45 minutes or so to tender up. If you want a fall off the bone ribs foil helps...

I would check after 2 hours is it wild may only need to go quite as high on temp if real lean.

Half the fun is sitting around drinking bear waiting for the foos to cook and checking it out every now and then. Yesterday I did the MS MUD RUN and wanted som que so I put 2 8lb butts on the smoker at 5.30 am and got ready for the day leftthe house at 7.30 am and dropped kids off drove to the...