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I believe nut woods should be dried first. Sweet and fruit woods can be used anytime. I have broken small branches off my cherry tree and maple tree and threw them on the fire. Pork ribs are really good with some fresh maple on the fire. I done this once by mistake. Ribs tasted like I poured...

The first 2 years I had my wsm I was unhappy with my briskets. Most of the time they were dry. I finally listened to the pros here on the board. Everyone said to cook to tender not temp. So finally I listened and guess what, juicy brisket. I use my therm and take readings to about 180. Once...

I have only 2 chains within reasonable drive, Kroger and Walmart. I remember when walmart first opened here with the grocery about 5 years ago. I went through the meat dept and looked at the label of every cut they had. There was only 2 cuts on the shelf that weren't injected with salt water...

Definitely not uncommon to lose a few degrees in the plateau. I see it happen all the time. In the 160's you will see a lot of fat rendering. Just think of it like when you sweat.

I went into Sams last week and saw a couple of new cuts of meat. They had pork brisket I haven't even heard of anyone talk about that let alone see it. I didn't pick one up, I thought I would ask before I tried it. They also seem to be carrying tri tip. They are marinated. I looked at the cut...

I have been making this recipe for at least 4 years. Most people love it. I had a few customers that would just buy beans "hog apple beans" and Slaw Danny's. Most take a step back when they see the mustard but come running back when they try it. I can't eat slaw out after eating this. I guess...

I smoked a couple of butts this weekend in anticipation of making a large insert pan for myself and another for a friend next Saturday. Then this evening another friend called and wants 2 pans for a party, looks like I will be busy Saturday morning.

I bought my first bag of RO lump orange bag in quite a while. I bought an egg and hadn't a chance to get to my hump lump supplier. I have gone through about half the bag of RO and am very surprised at the extra large pieces I have had. I have burnt quite a few bags of RO lump before I found my...

I have been away for about a year and a half and just saw this thread. I couldn't believe it was still around. I finished my last bag of rancher last fall. I haven't been to TJ's for quite a while so haven't had a chance to pick up more. I have burning more lump since the rancher is gone.

I like RO because it is easy to procure and fairly cheap. I have only used 2 others. Frontier, another I like but I can only get in small bags and rather pricey. I stumbled onto a place that carries Humphries and I love that stuff. I get 40 pound bags for the same price as 48 pounds of K and...

It is a regular on smaller cuts of pork for me.

AAAAAAHHH. I called last summer or was it the summer before. Oh well you are right, disconnected phone isn't a good sign.

Scott, I still wish I would have bought about 12 more boxes of the kamado. I have considered buying again about a year ago. I couldn't get anyone to answer the phone and their forums were riddled with complaints of the coal and delivery was as bad or worse as when you made the buy. So I finally...

I saw TJ was handling Racher a few weeks ago. I was thinking it was kind of pricey. I went to Sams last week and saw they raised the price of Kingsford. So I will be making a trip to TJ before long. I have about 3 more bags from the HD clearance a couple of years ago. I wonder if TJ will have...

First to answer the question I charged $9 a pound cooked for Pork and $10 for beef. Kevin has a good point about the insurance but on the same token I highly doubt you will be able to get that insurance without a health dept approved kitchen. I know it is different between states and also...

I saw back in December Sams had a real cured ham that they had just had hanging in a cheese cloth on a coat rack looking display. I was very tempted to try one but had other things to buy then. I was there last evening and saw they still have the hams. Not necessarily the same hams. The sell by...

Well Bob I ran at 300 and it still took 2.5 hours. The bacon looked awesome and was cooked. I did forget to glaze it with sauce at the end but I was gunshy anyhow from the threads linked above. I did turn it about half way about 1.5 hours in. I didn't do a good job of rolling it up as it split...

I didn't think to check the recipe forum. Thanks for the info though. Too bad I didn't see this a bit earlier I already put on the Q sauce. I didn't use italian sausage so it may not be bad. I did just go out and crank the heat up to 300 after reading those threads. Tony, I saw in another...

Bacon Explosion A guy at work told me about this earlier in the week. It went around his wifes work. He had a copy off of some blog. I looked up the original site. I haven't tried it yet. I have the stuff in the fridge will be trying it later.

I have made myself 2 magnum smokers using a 22" kettle and a 55 gallon drum for the center section. I have had 3-4 full racks and never have had a problem getting to temp using the 5cfm fan. Now it hasn't been 3-4 racks of butts or other large cuts. A common combo is rack of chicken wings, rack...