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Hello, thank you for the information. I googled kiln shelf in my zip code. Can you recommend a specific shelf material? So far, I see nitride bonded silica carbide, hi alumina & corelite. A specific brand of nitride bonded silica carbide kiln shelves says any amount of water in "Brand X"...

Can someone post a pic or URL?

When I have the time, I prefer to apply the rub at least 6 hours prior to smoking. It's a personal preference and have not tested it.

Smoking in an enclosed area is dangerous. Getting more than 8 hrs of smoke time is not worth the risk. It 's not the walls, it's the roof; install a CO detector near the smoker. There are many ways to protect your smoker from the wind. I had similar issues with my 22.5" WSM. Where are you...

I measure wood chunks by fist. I have not smoke ribs yet; for butts and brisket, I will use 3 fists each of apple and cherry. I smoke 4 whole chickens recently and used 2 fists of apple. I read that less smoke flavor is better but it's a matter of taste.

I'm a long time gasser using my Silver Genesis then I bought the 22.5" WSM low and slow BBQ. I use it for smoking large cuts of meat. I bought a 22.5" OTS on CraigsList for smaller stuff for the kids & I. I'm still learning how to use charcoal grills, it is certainly a lot my prep, work and...

No, but I won't offer that here... :o

For leftover or frozen brisket I have done two things. 1) Slice cold then spritz with apple juice in a AL pan, coat BBQ sauce then heat in 300 F oven until > 150 F. 2) Make KC burnt ends. Cube the brisket, spritz with some apple juice in AL pan, add a few dollops of BBQ then heat in 300 F oven...

Thanks Mike. No durability issues?

What is everyone using? I have a Pampered Chef 15x12" stone I use my kitchen oven. I saw this in another thread.

I ended up buying a JA Henckels 6" classic cleaver from my local Bed Bath & Beyond for $40. I use it to slice/pull hot butts with gloved hands. I prefer the bigger, heavier knife because it does not feel like it's slipping out of my hand. I think pulling the butt then slicing it provides for...

Dave, do you want to smoke with moist or dry wood? I assume the latter.

I usually re-pan, cover with foil and stick in a cooler with towels for a hour. I chill the au jus to separate the grease then reheat and serve with the meat or stash it in the frig. When making burnt ends, I use the au jus with a BBQ sauce and cubed meat in a foiled pan, 2-3 hours at 325...

I have free access to chopped applewood. The tree was cut down over 6 months ago due to a storm and was stored unprotected on the ground. I brought 20 of the "cleaner" logs home and noticed a white substance on a few pieces. It could have been bird crap, mold or ????? I stored it in my shed...

I guess every disaster has a silver lining... I cubed the cap, mixed in a 1/4 cup of apple juice and 2 big dollops of Sweet Baby Ray's BBQ sauce and reheated at 325 F for 90 mins to make KC Burnt Ends. I served it in ramekins to my harshest food critics (my kids, 12, 10 & 8). SUCCESS!!! The...

It was not a complete loss but it's not something I will give my neighbors... After resting, I scraped away all of the bark, rinsed in hot water then wrapped foil and put in the frig. The cap still has a silty feeling, the two flat sections not so much. After rinsing, the meat looked like...

I re-panned the meat and added 16 oz of beef broth with 2 tbls of the rub. Flat int temp was 198 so another 30 mins should finish the cook. I did not re-rinse the meat. I tasted the contaminated au jus and felt the gritty ash in it. I will separate the cap from the flat then after resting I...

My 2nd brisket. I trimmed it down to 12.81 lbs using the modified Louis Charles Henley App-Purpose rub. I was at the 2.5 hr mark with 167 F int temp, lid temp 295 and top rack 304 and prepared to flip, pan and wrap it foil. Unfortunately I could not remove the lid easily and I ended up...

How do you determine tenderness in boneless butts, with a temp probe? If it slides in/out like buttah, it's done? I will try it but with 3 pork butt smokes (6 total butts) under my belt, it's a bit too touchy feely for me. Is there such a thing as overcooking a butt?

My Costco does not sell bone-in. I joined the Restaurant Depot recently. These are the best prices I found and also sell bone-in shoulder and picnic cuts. I will try bone-in in the future and use the wiggle method to check for tenderness. I'm a bit confused. Isn't bark the rubbed, exterior...