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I have used the tabasco chips but I get no flavor other than that of the oak in my opinion. As the name brands brings a premium price I say just buy oak if it is available. Now Jack Daniels pellets on the other hand have a very distinct flavor, sweet. I love the pellets.

Wally world sells packers for $1.68 the last time I checked. They were running $1.27 last year. Flats are close to 3 but not sure exactly. Their flats are injected so I don't even look. Sams has flats but don't pay much attention because to me it is a waste of money to buy flats when I can buy...

I ran into that with some ribs last year. I bought a case from sams. I had read about this smell before but didn't know if that was the problem. Anyhow the smell disapated and all went well after that. I did end up throwing one cryovac away in a hasty move and ended up thinking it was a waste...

Very seldom do I go much over 1.25 hours a pound usually 1 hour a pound but I cook at 250°. For me I would figure 10 hours cooking and 2 resting. It could run an hour long and still be alright, time wise. If you do the foil that should definitely cover it. I never foil my briskets until it comes...

My first chuck roll was 24 pounds and it took 24 hours to cook. Most of the ones I have done have been 1 hour per pound but I cook around 250°.

Now thats funny Larry. I have had science projects growing in mine before also. I can say that since I switched to the piedmont pan I haven't had that problem. I remember someone saying that it is the water in the pan that causes the mold.

I have made the Carolina Red out of smoke and spice several times. It has 1 1/2 cups of cider vineager I don't find it too pungent. I don't boil it though. I don't know if that would make any difference.

I have tried the jack daniels chips and only picked up the oak flavor. Maybe it is just me. The JD pellets on the other hand AAAAAAAAAhhhhhhhhh yyyeeeeeaaaaaaaa. There isn't anything better. Walmart around here used to carry them but haven't seen them for a while.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">If you ask for a chuck roll you might see some puzzled looks. </div></BLOCKQUOTE> Sams is that way. I went there last year almost every wednesday evening and asked for one...

I get pecan at hawgeyes. As far as pecan sold as hickory I don't know. Pecan and alder are the only woods I buy. I have access to a lot of wood and have only bought those 2. I can tell you there is a heck of a difference in taste to me. I can only use one piece of hickory in a cook, pecan...

I must have one foot in the grave also. I have no problem finding cherry trees in my are and use cherry on every cook. I don't use only cherry but 1-2 chunks make it into every cook.

It has been close to 4 years since I bought my smoker. My first couple of briskets I foiled. I haven't done it since. It is purely optional. That being said if you don't foil you don't need a therm. Each brisket is different and each is ready when it is ready not at a certain temp. I cook at...

I like to make my big cuts (Butts, Brisket, Chuck roll) ahead of time, days that is. I smoke them a couple of days ahead then reheat on the day needed. I smoke butts and chuck roll rest them and pull/chop. When pulling I put on a large sheet pan and it cools quick. I warm up on the gasser in...

My sams has the bologna in the cool cases near the meat shop. They have other meats in the case like brats and sausages even cheese. I am thinking the brand name is Kentucky's Best. Don't hold me to that though. They also make hot dogs and and have like 100 dogs in the package for around $5...

Man that looks good. I have made 3 since the turn of the year at work. The guys love it. I pick up bologna at sams. It is a 5# bologna for $5 and some change. I forget the brand off of the top of my head but it is very good. As for the next day I don't know. I haven't had any make it to the next...

Rita, you read my mind. I was just thinking that Kevin could come to my park. Now driving down into the trees may be a different story. Now for a funny story. 2 years ago a group rented out a shelter house and I am outside watching the cars filter in. All of a sudden I look over and see a semi...

I have done a couple. I only buy them when they are cheap! I don't cut back on the salt in the rub but I don't add much rub after pulling either. That could be a big difference. To be honest I didn't taste much difference between enhanced and regular but I didn't do a side by side taste test...

I remember when I first got my NuTemp wireless thermometer. I put it in the butt and threw it on. It was at 130° around 2 hours into the cook and in the 150-160 range a couple hours after that. It still wasn't done till 16 hours. I don't use it much anymore in the meat. It's done when it's done.

That would be great. I could stop making magnums and just buy the improved wsm. I have 2 magnums and another 22" kettle to build another if needed. I was wondering about the bigger wsm. If you caught it last year I think it was, Chris went to a convention and talked to a weber rep and walked...

Bryan, I couldn't stand it anymore. I spent last night and part of the day thinking of a smoked tuna loaf. I came home and my wife was going away and I was making supper. I got the kids what they wanted and I proceeded to make a tuna loaf. I fashioned it after my favorite tuna casserole...