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My dad started a wild game feast campout in my old Boy Scout troop the first weekend in December and we had many adult leaders who were hunters and trappers. We had a couple of guys that would do coon on a spit, very greasy meat, but not bad, better than some other stuff that was cooked.

Cold will just cause you to use more fuel but the cold wind will suck the life out of your WSM. I cook on the south side of my garage in the winter. The last few years I've made an "igloo" around the WSM and kettle for more wind break and some insulation.

I second Kruger's suggestion, or just throw items in the smoker. Liquid smoke taste to me of how ash trays smells, can't handle it. One reason I make my own bbq sauces.

I understand about being tired. I did 105lbs (pre-cook) of butt on my 22 for a fundraiser at work this summer. I trained a couple of other people on the art of pulling but it still was a lot of work.

I trim for company but not for our little family. Always pull membrane and will cut off the skirt to cook for beans/ABTs. Cook time is usually 5 hours at 240ish (+/- 10) or until done as Toby says. This is based on 4.5-5lb racks. I also don't foil nor baste. I don't pull the lid until 4...

Simple myself, doing some chicken (legs & thighs for a bunch of international college students) Sunday and then a couple of meatloaf's Monday (dinner and leftovers) while I'm brewing some cream ale and hard cider.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by john c: I use to get those from Texas BBQ rub until I found where they got them. I don't think you can beat the price. Check this out...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Take a paper towel or two, and put some vegi oil on it. That works great. </div></BLOCKQUOTE> I'll do this when the humidity is high and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LDThornton: Looks good... I'm used to good food such as this but it is impossible to find restaurants in Kansas (where I live now) that even have an...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Anne Garber: An overnight soak for a porcelain coated cast iron grate (which I have) sounds like a bad idea due to the opportunity for rust to form. I...

Personally I use it on my grates after I've cleaned kegs, using an overnight soak for about 24ish hours. ACE also carries Stainless Magic, which is the best stainless cleaners ACE carries (when I worked there the Magic is what we used to clean the stainless on the out side of the grills and...

I've done a couple of batches of wine which have turned out just "okay". I'm not a big wine person. But I do make 5 gallons of mead every year and probably 100'ish gallons "apple wine", or in other words "hard cider" or even "apple jack" (it gets cold around here) and have dabbled in other...

In my case it's my Chili Verde, which I use smoked butt and usually smoke/roast my tomatillo's and many peppers.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Should I let the...

I've been using cast iron frying pans, griddles and dutch ovens since the 70's starting in Boy Scouts and still use many I've had for 25+ years. What I've always done is clean, season, and then use well. Cleaning is just boiling water and using a corm broom like brush (usually found at trapper...

Our local Super Walmart was out of packers for about 2 weeks a month ago but have been in stock since. I can always get a packer from Fareway or Hyvee for $.20-$.30/lb more but still better than the packaged corned beef briskets. One nice thing around here (having several Tyson packing plants...

Doing a butt overnight Friday (more like early morning Saturday), getting up early Sat. morning to get the Boy Scout troop food booth set up the park for the big 4th celebration, taking off around the time the parade ends to pull and cooler the butts, prep about 4 sides and chicken to cook in...

I usually use an old 18.5 silver for the chimney but if I'm using that grill I just use some fire bricks on the ground to put the chimney on.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash: I received Big Bob Gibson’s BBQ Book for Father's Day. I can't wait to make the "BBQ Chicken with white sauce"...and am planning to do so...

No white, just the colored zest (what ever fruit you are making.) I picked up a new zester just to try this and it worked out great.