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I am cooking for 60 -80 folks on sat and have already made 30 lbs pulled pork (cryovac) and have 14 racks of ribs I want to do on Friday. My issue is with the ribs, chicken, wings, kielbasi, etc I have no room in the fridge. I have the ribs in a cooler, but with so many, they act like their own...

I too agree with Adam. It depends on the company and the mood of the day. At a minimum I take off the skirt and the membrane, but may just trim a little knuckle off the top. I haven't noticed anybody eat the ribs complain one way or another about trimmed or not trimmed. If your supplying the Q...

The pork butts smoke with the maple were out of this world. It took about 17 hrs to get to 190, but well worth it. Nice Bark and moist........I'm gonna enjoy working my way thru those cryovac bags in the freezer..

Glad to see someone said maple was good on butts. I have 40+ lbs on the smoker right now using maple....I'll let you know how it turns out. Enjoy the long weekend!

I apologize in advance because I support all those with the desire and spirit to embrace the Q'', so no insult intended.....but reading thru the threads I checked out the egg website....WHAT IS THAT??? It only made me appreciate this great forum that much more. Questions with no answer..and...

Just picked up 42 lbs from the local butcher at 1.79/lb. Not organic, but have been ordering from the shop for a while and always satisfied with the product. Have a great holiday weekend. Me I'm up at 4:00 a.m. local time tomorrow to start the butts

I second Jeremiah's thoughts. I have left out the accent any number of times with the BRITA rub, and they turned out great. With respect to the clay pot instead of water, I have no experience with it, but imagine if you think they are drying out to much around 3= hrs you could foil for 45 min or...

I used a little microwave defrost for about 3 minutes and then put them on..... came out perfect! Thanks for the input

You may want to just put toothpicks in each one (one pick for rub 1...two picks for rub 2..etc). I use wood skewers to hold the ribs in a circle and they stand up fine...I can't imagine toothpicks would be much different. Bunch them together so they don't get in the way. Just a thought... Let us...

I am planning on smoking some fresh kielbasi in a few hours but it is frozen solid. I know that they will thaw a little in the next hour...can I smoke it still partially frozen? I plan to finish it on the grill. Thanks and hope everying has a good q'ing weekend David

How long do you cook it. For the last 3-4 cooks I saved it and smoked it with the rest and pulled it off early (2 - 3 hrs) but it was always dry. How long until until you take it off? Thanks!

I ended up going without the water pan and had it one for about 2 hrs. I put the chicken in a foil container pan to capture the juice. The chicken looked great and had great skin (I ran the smoker around 360 the entire time), however the meat turned out to be dry. Perhaps the water pan with...

I'm looking to put a whole roaster on the wsm in a few hours. I'm not going to use any smoke wood, just a straight grill. Should I take out the water pan and set the bird on the top grate, or is it better to use the water pan in it?

I just cut down some sugar maple trees in my yard and were waiting for them to dry out. Based on some of the replies though sounds like they might make it into the smoker this weekend with some ribs even though they are far from dried.

bought 6 more bags.

I can't disagree with anything Kruger says. And I agree. There is no good logical reason to think it is not safe. I worked as a professional cook for over a decade and always took the extra cautious route. One bad meal is all it takes. It drives my wife crazy because I won't eat leftovers that...

Using K Kruger's assumptions, it is probably safe to eat...but personally, I wouldn't save it after four days. Pork's cheap, food poising can ruin an entire weekend you can be Q'ing

I second what Keri said. Small quantities in each bag will help keep the chill. You may want to freeze some apple juice in a ziplock, use as an ice pack, then thaw and use in the pulled pork for the reheat. One less bottle to lug around. Let us know how the gathering went.

same sentiment as everyone else. I smoke overnighters on the wood deck and never had an issue. By a 20 fire mat at HD, its designed to sit under grills and the such on wood. Any errant ember falls on the mat, not the deck. Screwing up the Q scares me more than smoking on the deck...

I use mine all the time. Like some others, there is only two of us, so when I smoke 3 butts(I can't bring myself to just smoke 1) , there are plenty of leftovers. The foodsavers work great for everything from BBQ to steaks and chicken bought in bulk from the butcher. Some food last longer than...