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I use oak on everything. I use it as a base ever since I over smoked those ribs with hickory a few years back.

I have used cherry and maple green with good results. Last year I was cutting up some wood on the miter box. It had been quite a while since I had cut up any wood and found myself letting off the power switch a little early. I got down to the last cut or 2 of the log and I left off the power...

You can find lump in the most obscure places. I finally found a connection for Humphries lump locally. I buy it from the local steel supplier. The guy there said they sell it to a couple of local drive-thru's. I think a 20# bag of hump lump will last as long as 2 20# bags of charcoal. I have...

Looks good. I love meatloaf. I use Chris's recipe only using all ground beef. I also like to throw in about half a medium onion chopped. Occasionally I get distracted and I am a bit late. Onions help keep it moist. Not to mention they are good. Now if you want to kick up the flavor a notch, use...

Thanks Kevin. I didn't see your post before I cooked them so I took them to 165. I will be doing this again so thanks for the info.

I saw a thread a while back where someone pre smoked sausages and froze them and heated them up later. I searched and can't find the thread. I thought they cooked them to a lower temp since they were going to cook them later. Any how my question is what temp should I cook them to? A friend of...

I just looked at the instructions earlier but don't remember exactly. Ok I just looked again. 1 tablespoon and 1 1/4 teaspoon per pound. For 5 pounds that would be about 7 tablespoons.

I tried RO briquettes for the first time about a month ago. I got them at the Menards grand opening. My normal overnight burns on the magnum run a full 20# bag of rancher about 18 hours without touching it. It has been a while since I have used K but the 21# bag would go almost that long but I...

I just counted the other day, I have 18 bags left. I will miss it when it is gone. I emailed OCC a few weeks ago to ask if they have other local suppliers. Only thing they had was lump and would have an hour drive to get it. I found a local supplier of Humphries. I use it on everything but long...

I have always removed the membrane with the exception of when I get some ribs that have had it removed already. That hasn't been often but I have had a few.

I like to smoke cheese. I always do it fall/winter though. I think I remember reading about the ice in the pan. Check out Russell's link for more info. I don't know where you are but if it is warm I would definitely only use 2 pieces of charcoal.

Ahhhh Cheerwine. A friend of mine turned me on to that when I was stationed at Cherry Point. I haven't had any in years. I would say about 10 since it has been that long since I was in NC. If I get hold of some I will have to try out this recipe. I wonder if it would work using Dr Pepper. I...

I make what I call pig wings at the BBQ shack and have had quite a few left overs lately. My nephew told me about pork salad similar to ham salad. Getting tired of reheated pig wings I decided to try something different. First Pig Wings are a pork loin cut about about an inch and a quarter to...

I have a stoker I would imagine it would pertain to any temp control system. I have the stoker fired up tonight and it is the third time I have used it. First this is on my magnum and not my wsm although I doubt that will make any difference. My first burn last week I put a full bag of rancher...

A lot of good info here. When I do brisket my point usually goes into Keri C's bean recipe. So I take as much of the extra fat off of the point and add it to the pan that houses my flat. When I go to heat it up I just add some water and my flat stays pretty moist. If you are doing the vac bags...

I have used several kinds of wood green and not had ill results. As a matter of fact when I used some green maple my ribs tasted like I poured maple syrup over them. It turned out so good that I have debated actually pouring some over them once to try it.

I open a BBQ shack on the weekends. There is no way I could get everything done If I had to do it all saturday morning. I do the butts and brisket on thursday night. I take it off about noon the next day. The brisket actually comes off in the morning. The brisket gets the point taken off and...

I like to have my butt baste my brisket. The brisket is usually half of it's raw size and will come out the side door.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">With regards to repleneshing wood chips, I've never added wood after the smoke starts and gotten very good results. I've also read that the influence of the wood smoke on...

I don't use clay saucer but have been using piedmont pan without water for over a year now. I haven't had anything dried out yet. I have been meaning to get a clay saucer but piedmont pan has been working great.