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Patrick You did not mention how much wood or what kind of wood you use. Neither Kingsford or Royal Oak should have left your butts with the bitter aftertaste. If your charcoal was wet or damp then the combination of damp charcoal and wood could have created a situation where you had incomplete...

It was more than likely had something to do with the rub before it started turning brown. Jim

High temp cooking is from TX and OK using offsets, it least in my travels that is what I have found. Jim

Neil Hickory and Red Oak are strong smoke flavors, those that like farting smokerings after eating BBQ would love it. You may just want to cut back on wood and add a little more each cook until you find the smoke level you like. Jim

A Cohiba and some Hornitos is as close as I'm going to get tonight. Happy New Years! Jim

Lenny Asking if over or cooked might not be the right question. If you want falling off the bone I would suggest brining and foiling after you get the color and smoke you want. Foiling will get the meat to falling off the bone and not allow it to dryout becuase falling off the bone is taking the...

Head Country, Texas Rib Rangers and Memphis style hot spicy sauce I make. Jim

Greg Good question kinda like who were the first people to try mushrooms or blowfish, or I guess who was the second person try blowfish considering the first died. Have a Great New Years! Jim

I would give the roast about 2 to 3 hours but it depends on the pit temps you use. Jim

Todd Exactly, when you are planking salmon the heat brings the oil in the wood to surface and it does effect flavor but when you burn it for smoke the stuff is toxic. You don't want family and guests cover in red bloches and having trouble breathing. Jim

Anyone that has worked with cedar understands that using the planks for smoke is not a bad idea, it is a dangerous idea. People have poisoned by just having to cut all day as part of the their job. Using it for smoke can cause your throat to close up, swelling of your eys and other problems...

Putting on two backers in an hour and double smoked ham late tomorrow morning. Have a great time. Jim

I would mince the gralic more or switch to granulated to get more flavor. Looks good.. Jim

Smart and Final bought out Cash and Carry some years ago but left Cash and Carry's name on the stores in the PNW. Jim

Lazzari Lump, up here in WA all I have seen is the mesquite, in CA there is oak I understand. I use when grilling beef mainly. Jim

They do dry up quickly so your plan should work. I plastic wrap with juice added and then foil, bring up the internal slowly (pit temp of 225 to 250). Would not want to take the internal on ham over 140. Jim

Dennis Cash and Carry select for brisket is the norm. You also have MJ Meats in Lynnwood, would need to buy by the case but call ahead and they will get you what you want. MJ's carries American Kobe from Snake River Farms (two brisket per case). Select and choice brisket come in higher case...

Brook The fat will not slow down the cook it is the connective tissue, it needs time to break down. To get a six hour cook you need higher pit temps and foil. Smoke for 2 to 3 hours and then in foil with some apple juice or ?.. Run the pit temp up to 300 maybe a little higher and keep a close...

How many people do you know that the food they eat is prepared by someone who has to do and finds it a chore (the meals taste like also). There is a reason we have the Food Network. Good food is an art, those do not get it may never get it. Jim

I can't think of a reason it could not be done, put the smaller of the two turkeys on the grate. 350 should be a good pit temp. Jim