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TJ, I just used up one full bag myself on an overnight cook which is still in progress I might add. I have one butt on the top grate, about 7.5 punds. It's been 13.5 hours.

I started cooking one 7.5 lb but last night at 5:30 p.m.. Went to be at 1:00 a.m.. Temp was 250. WOke up at 6:30 a.m., temp was 175. Just lit another chimney of charcoal. Did the butt go below damagerous temp. CLearly, I don't know for how long becuase I was sleeping. Will the meat be safe...

Apple Cider Cured Smoked Salmon –Wildwood Restaurant, Portland OREGON 1 cup brown sugar 1/4 cup salt 4 cups apple cider or juice 2 cinnamon sticks 1 teaspoon fennel seeds 1 teaspoon whole allspice 1 teaspoon black peppercorns 1 bay leaf 1 teaspoon red pepper flakes 6 sprigs thyme or...

Johnny, I am betting your right because the bottom rack was completely covered and I had to place some of the eggplants in a second layer on the bottom rack. This lack of air flow (coupled to a lesser extent with the other two factors mentioned above) seems to be the major contributing factor...

Yes it was windy but I cooking at the opening of my garage and yes the charcoal was sitting around since this past summer. The thermo is accurate having recently tested it. I'll see how my next cook goes and hopefully I will be able to troubleshoot it at that time, if these two factors are...

Yesterday, I smoked salmon and eggplant. I had one full chiney fully lit. I also had about 20 unlit briquettes on the charcoal grate. The temp was at 209, all vents open, water pan half full, eggplant taking up entire bottom rack. The temp would not go over 209-212. I lit about 10 more...

Steve, thanks for info. The times that I cooked butts I followed Chris' recipe to the letter and used his cook log as a guide. It would be nice for someone to post a cook log using the PP for comparison.

Can anyone describe how the clay base has altered the way they cook? What are the benefits of this clay base? I understand that you use less fuel and keep the temperture high, but do you have any difficulty stabilizing the temp. How long are your cooks? And do you need to add any more fuel?

Johnny, I hope you give us some updates after you use your piedmont water pan to let us know whether this set up really produces benefits on fule and temperature control. I had recently ordered only one brinkman water pan and am thinking about ordering another but I would like to see whether...

Yeah, diddo for Massachusetts. And we have the best hospitals here anyway.

Brinkman water pans are still 4 bucks. I just ordered mine yesterday with $3.95 shipping, of course. It's always good when the shipping is less than the product.

At what internal tmep do you think it's time to do a fork test?

Ken, Looks like halfway is a good compromise. I plan on turning the dial to 250 at the 12 o'clock position. I'm gonna stick with a 2.5 inch stem length as that appears to the the consensus around here. THanks.

So if you mount on the lid, I assume you will do so as far down as the vents but on the opposite side.

Yes but where are you planning to install same and would not the location determine the stem length to get the most accurate reading at the meat temp.

I am thinking about a 2.5 inch tel-tru UT300 install. I would like to install same about half way down the dome to closer to the edge of the lid. It seems to make more sense given the temp fluctuation from the top grate to the top of the dome. If I install same just above the lip of the lid...

Yiasou pedthia! I like to strain the yogurt in a cheesecloth so that it is not that runny. But I make it the same basic way.

Is your number 5 sauce like a Caolina red sauce?

Chris, Glad you liked it! This is the real baba. The smoke is the significant taste enhancer to this recipe. Mike

Let me know how it turns out. Mike