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Well, I think the key word here is "technique". The method they use would still qualify as BBQ wouldn't it? But the technique is somewhat different. Nothing wrong with that. Why not experiment? You just can't put sauce on a roast brisket and call it barbecue. Paul mentions Alton Brown, who did...

Tried a pizza made with some leftover beef. Although I improvised, it was similar to Chris' recipe. I spread sauce on the crust, shredded some smoked swiss (store bought)on that, piled on the warmed up shredded beef and some more cheese. 10 minutes in the oven. Tasted great! We'll definitely...

There actually are bags of Kingsford mesquite on Ebay. I also saw coupons for sale.

A friend in St. Louis who I trust about food related topics and who we visit often, is pretty luke warm about St. Louis BBQ. Since I started smoking and brought along some of my Q on a recent visits, he says it beats any he's tried there. His pick is Bandanas. I haven't had a chance to try them...

I usually dump mine in the trash the next day (or as happens more often before the next cook!) Other ash discussion: Ash Ash Drain

A forums search on "brisket marinade" turned up a lot of results. I tried it once. It worked well, but not any better than a rub. I think it depends on what you're after.

You're an inspiration to us all. We may need an "extreme smoking" section for posting reports and pictures!

Well, experimentation is certainly one of the most appealing things about this pursuit. Getting to eat the results is a big bonus.

A couple of weeks ago I smoked a couple of butts. People who have eaten my bbq before from wife to coworkers told me it it was the best I've done yet. (blush ah gee folks) Now some of that has to do with them just coming out of the WSM really well - cooked to just the right temp, really moist...

I was thinking that we should devise a side by side test that several of us could run and pool the results. Something like lighting one measured chimney - same number of briqs in each - of old and new at the same time and measure the lighting and burn time.

Just curious Chris - how much is enough to last through 2006??

Sams here is usually about $1.28 I think. I don't think I've ever seen a butt in the regular grocery stores.

What is that block you've got the probe stuck through? (and by the way - the pork looks really good!)

Don't get us started on the cold weather smokes again... mikey

2 weeks ago, 14 lbs total in two pieces bone in. In at 6:30pm, temp was 225ish when I went to bed but had dropped to 200 about 6 AM. Pushed the temp back up to get to finish temp at 9AM. Finished weight before pulling was 9lbs - one piece just over 4 and the other was right at 5lbs. Minion...

Cold weather in Iowa is no excuse! I've certainly done a couple of smokes in pretty frigid weather as well as in the rain and while it's snowing and I don't use a insulating jacket. Check out fellow member Tomas' website: Tomas I know northern Iowa can be a lot different than it is down...

Carolina Red sauce is always a hit when I serve it, especially with folks new to real BBQ. Its like a whole new color for them.

I'm anxious to hear about it. I opened what may turn out to be my last bag of the "classic" this evening. I did a little looking around today and it looks like evryone is getting the new stuff in stock. A neighborhood grocery still has plenty of the original, but its relatively expensive there...

Changed my schedule. Did the meatloaf this afternoon for dinner tonight. Then I refired the smoker for the butts. I'll stash one and the other is going to work with me in the morning.

I wasn't looking for it toady, but at Sams here a guy ahead of me in line had the groovy Kingsford - 2 pack of 21.6(?) pound bags.