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What are you using for fuel in the cooker? Jim

Charles Because of the design of the WSM and using briquets (a percentage of the briquets makeup being filler) high temp cooks are problematic. Lump charcoal becuase there are no fillers you can produce the temps you are looking for with less charcoal. I use a dry water pan, I suspend foil off...

The moisture in butt is fromthe connective tissue that gets broken down. At aprox you have a large amount is broken and the moisture is released (the reason for the stall). Once the connective starts breaking down it continues until you take it off the cooker. You can take it too far, I'm with...

Hunter A mustard slather only going to hold rub on, a very light coating and apply rub. Moisture is about cooking technique and finish temps. Use down wind vents to control pit temp is the way to go. Jim

Here is a responce to an e-mail on New forumla Kingsford, this was not an e-mail to me. Kingsford's response to email... Reference Number: 4318127 Dear Mr. , Thank you for contacting us about Kingsford Regular Charcoal. We always appreciate hearing from our consumers. We are coming out with a...

The new product comes in 41# dual packs and is different than the old product. Jim

Jane I did the potatoes yesterday, we love them. Thanks very much for sharing! Jim

Brian there is a ceramic piece called a place setter you need to cook indirect or use fire brick to make a setup with drip pan. Have fun. Jim

I would not worry about the butts they wil finish close to each other normally. I would start ribs at 11am just in case, can always hold for a hour or two rather than having to wait on them if they don't get done in 4 hours. Jim

Haven't tried the new product yet. DuraFlame has briquete that works real well and has much less ash than the old kingsford product. Jim

Is this one or two cryo packages, 12 to 13 pound butts would be the biggest I had ever seen. Jim

I did a turkey the other day, used lump charcoal vents wide open, a dry waterpan. I started it with a weedburner and tossed in a couple of chunks of cherry. Outside temp was in the mid 50s. The pit temps held steady at 325 to 350. Jim

Paprika won't give you any spice, go with cayenne. Jim

The thing about spice is the shelf life,don't buy more than you will use in 6 mos to get best results. You can get a great but on quanity sometimes but if it'snot going to get used it's no bargin. Store out of sunlight, dry, cool spot. I have a spice wholesaler within a few miles of my home, but...

It's BBQ this kind of thing happens, The amount of connective tissue in the butt dictates the lenght of the cook, the more it has the longer it will take. Weather and humidity play a roll also, if a front comes through during a cook cooking times can be increased. Jim

Your fire is about a foot off the ground, it is small and controled. It should not be a problem but take basic care and have a fire extinguisher, it is always a good idea to have one around. Jim

Steve Here is one I like for Beef 1/2 cup Sugar 1/8 cup Garlic salt 1/8 cup Onion salt 1/8 cup Celery salt 1/8 cup Seasoned salt 1/4 cup Black Pepper 1/4 cup Paprika 1/4 cup New Mexican Chili Pepper 1 tsp Dry mustard 1 tsp Cumin 1 tsp Cayenne I specificly use new Mexican Chili Pepper...

Jane Yes please. Jim

Steve what are you using the rub on? Jim

Not knowing the make up of your party (men, women and children) you need 4 racks of ribs to give each 3 bones, and two chickens if they are 8 pieced so each could have 1 piece. You know the make up of the crowd and can increase racks and chickens if you believe it would be needed. I would do...