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Ribs look might tasty Enrico. Hey what lump charcoal are you using?

I pretty much have nailed down my Tri-Tips. and or course Pork butts but as already mentioned its hard to screw those up.

Its hard to say-if they have gotten wet then they may not be any good but I would suggest you just give them a try and see. I don't believe age is a factor but moisture will surly effect the charcoal.

I like it very much and can get it anytime at Walmart. I primarily use it when grilling hot but have at times used it in my BDS for low n slow and it works very well providing you do as instructed above and shake the charcoal basket to help settle the pieces and fill the gaps. Great smell and...

If you want flavor then I suggest the Roadside Chicken recipe. In my opinion chicken doesn't get much better then that.

Funny, that's how I feel about Tom Petty!

I have done what Enrico has described with very good success. I think by burying the sticks they get warm before igniting and smoke a lot cleaner. I buy sticks because I cook in my Lang 60 Deluxe stick burner most of the time so when I use my Drum Smoker or Cajun Bandit conversion I don't bother...

Excellent looking steak Tony. I have not yet heard about the Unknown BBQ Chimney Grate-I may have to get me one of those!

The Brisket looks very tasty-Nice job! I am not sure this has anything to do with the lack of a smoke ring but I have to wonder if it might be related to the location of the vent on the Ranch lid. With the vent directly in the center of the lid as apposed to offset as on a Weber kettle might the...

Anyone know if TJs offers a gluten free pizza dough?

I have one and like it a lot. Probably will buy a couple more sometime down the road.

Welcome back John. Now get to cooking and show us some awesome pictures.

The Brisket does look very tasty. I think I would disagree with the meat being overcooked-in fact I think it might be a tad under cooked. In your picture I see unrendered fat. I think if you went a little bit longer you might have found the moisture you were looking for. Just my opinion.

I'm having a good time too checking out your awesome pictures and videos!

Agreed. They do look delicious though. Mine usually take somewhere around 6 hours and I have foiled them in the past but prefer not to.

I learned several years ago when I first got my Lang offset smoker that if done right, and by right I mean with a clean fire, the meat is less smoky then when cooking on any of my other cookers. I was amazed because I would have thought the opposite. It is quite a challenge to keep the fire...

When using my Lang 60 Deluxe its strictly Oak sticks, usually around 16" long. For my Cajun Bandit smoker its Rancher all-natural briquettes and for grilling its Royal Oak Lump Charcoal.

Nice job David. I am reminded of a time in 2008 I believe when I was asked by my church to cook some pork butts for an event. I squeezed in 7 butts total on the two grates of my 18.5 WSM. I propped them up like a Teepee on each grate. If I remember correctly it took about 16 hours for all that...

I have a Tel-Tru in the lid to my kettle and I love it. Cant go wrong with a Tel-Tru.

Ever since I stumbled across this video a year or two ago it has become my only way to pull pork. It adds to the show if you are doing a public or private event.