Search results

Hi Duane. I make my own sauce as well and am wondering if anyone out there has some links about cannning? Is there any reason that you can not freeze the sauce. thanks

Thanks for all of the hellp, I appreciate it!

Sounds good Jim, I love that #2 rub. What was that marinade you mentioned it sounds good and I would like to try it, if you could let me know how to concoct (Did a search, could not find it) I would be eternally gratefull. Thanks

I need a little help here. I don't know if it is the part of the country I live in (New Jersey), but I can not seem to find a whole brisket. I have looked in all of the major supermarkets and cosco and the largest I have found is 5lb. The butcher at Shoprite told me that you can not get a...

Hi all, I have used only chips soaked in water to this point, but I wanted to get some thoughts on using wood chuncks. Do I need to soak them and any good sources (I have not had luck with ones I found on this site). Thanks for the input.

Thanks for your help I think I am gettting one this weekend.

I am going to give this a try - thanks for the tip!

It is looking like I am going to be getting a WSM. Do you have access to the meat on the lower rack if you want to mop or is this necessary on the WSM. Thanks