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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernie D: ABT's are the best. Those look so good. I have never done the pulled pork in the middle. I do like to add a little bit of habanero sauce to...

I just finished these to experiment. (giving to people at work tomorrow) Going to make for Memorial Day. I did indirect on my performer, using lump, held at about 300 for about 1.5 - 2 hours. Used one small apple chunk. Just the right amount of smokiness.... I put them over direct heat...

This is a bit dis-concerning, as I just paid $70 for (3) 20 lb. bags..... Was going to save it for my memorial day party to do some ribs but I better check this stuff out ahead of time!

Sure! I took Kevin's advice - I cooked them around 300ish for about 2 hours, then I glazed and foiled for about 40 min. glazed again and put back on for a few minutes - temps were above 350 at that point. I've had my WSM about 6 months and I use it around three times a month (yes, I've gained...

Totally makes WAY more sense than what I had previously said. LOL I shouldn't be giving advice (deleting previous post so no one will even know what I said) My advice - take Kevin's advice. Kevin, from my post about the ribs a while back, I wanted to show you the results from your advice...

I've contacted the Wicked Good Charcoal Company, can get a pallet of (60) 22 lb. bags - need 5 others who would be interested in going on this with me. Gives us 10 bags each - I can't get into the specifics on pricing per request of the company - but I can tell you it's very reasonable for...

Yep, I've made this chicken about 6 times. I need to try something different, just to try something different! It's always a winner though, so I keep making it. I've found a few things out.... 1.) Do not brine for more than 12 hours. 2.) Indirect heat seems to work the best, then crisping...

Kevin, Thanks for mentoring me on this. What temps do you think I should run in the get go? Same as at what I have been? 275-300? I originally had 3 racks, but two folks couldn't come so I still have 1 rack available to cook. Going to give it another go this week. Will surely post...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Charles Howse: Dave, I hope you take the time to explore other parts of the SFA site. I'm currently reading"Southern Food Primer", which starts... John...

BBQ Day +1.... Everyone had a great time despite the terrible weather. Margarita's were shaking, wine was pouring and the beer was flowing..... The Steaks & Chicken turned out fantastic. Picture is before I crisped the skin over direct coals. RIBS - another story....I cannot seem...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: David- Do the marg thin if you wish. Me, I wouldn't do honey either but here's a suggestion for you. For each rack you're cooking: bring 1/4...

Yeah, the margarine, I dunno - I just saw them doing it constantly at the competitions - honestly have no idea what it adds - Perhaps I'll leave it out. You guys recommend anything else in the foil besides left over rub/honey? Also, I'm taking temps at the grate, is there much difference from...

Alright, so the general consensus is that temps between 275°-300° is where I want to be. This lump thing is a little more difficult when your used to Regular K - but the oh so sweet smell and taste is sure to be worth it. I put the spares on at a little past 12pm EST - at around 240° - came...

I awoke this morning and quickly jumped on the site to check for any more responses to my rib/lump post, while doing so, I checked this post on a whim...I did not get to read the morning paper, but I did get to see this incredible video. Watch it. Thanks Charles, yet furthering my appreciation...

Hey guys, I've fallen hard for the taste that lump charcoal offers over Regular K. The advantages are just to numerous to list - which doesn't help me with the 60+ bags of Regular K I have in the garage. I want to do a 3-4 hour smoke in temps around 300-350 with RO lump on three racks of...

I made this chicken WICKED GOOD! I did something a little different for the mopping. I made a double batch of mop heated it up a bit, and put in a large, wide bowl. Everytime I would flip, I would dip & completely submerse each piece. I also used the performer with baskets of coals on each...

Funny this thread just started up, because I myself just started using Royal Oak this week. I've got 70ish bags of Regular K, but after trying Royal Oak lump - I'm sold for life. I'll NEVER use regular K when barbecuing again. The light flavor it adds to the meat is amazing - nothing like...

Before I realized how important "seasoning" your WSM was, I'd through it in the dishwasher. If you have a tall tub you can put in each section individually. Comes out pretty much like new. I do NOT recommend putting the bottom section in there (like I did once) all the grains of sand from...

This guy is awesome, I HIGHLY recommend him over any other source. Fast shipping, great quality, prices are spot on. Can't get a better deal anywhere. His name is Brian and his direct email: vamtnwoodman@yahoo.com Tell him David Verba referred you - he'll take care of you . . Someone...

I have this one LINKY LINKY Really like it!