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During a hurricane, with sideways rain and things flying through the air. All night long baby sitting the offset and a 50# pig.

Sterno. I get 7 lights off on small can. Its clean, no ash and works in foul weather as someone else mentioned.

I would like to stay home and smoke up some ribs but I have a 2 day event for our softball league that I will be cooking for. So We'll do brunch early sunday morning and I'll be setting up again for the league games around 10am. I don't mind, it is fun flipping burgers.

I was on the western side of the Czech border but I don't remember smelling BBQ! Good job on the ribs Mildo but I too am not a fan of FOTB. I attempted it twice and they came out feeling like mush. I like a little bite and a good clean pull away.

Traditions are important in a family. I remember the trips with my father and brothers. Thanks for sharing, it has brought back a lot of memories.

Wow, awesome! We didn't do so well this past weekend at Peters Pond but it only made us more aware of our shortcomings. ...and for the record...I hate using parsley.

I buy those ribs all the time. Pretty much the only ones I use. Those are actually loin back ribs which in my opinion are the same as baby back but just off an older animal. I haven't noticed any difference in uneven cooking, the spare end and chine end meats are the same in tenderness as far as...

Sometimes I hate cruising through all the threads here, especially the ones with pictures!

I have a 22" and pack the ring for overnight, a half chimney of lit minion and using sand in the pan. I set the vents as the temp comes up to approximately 200*. She settles in around 250* with occasional spikes to 275-300* Top vent wide open (I use a fryer thermometer through a cork that fits...

Great post Jim! I'm purchasing an OTS to add to my competition teams equipment and was wondering about a low and slow technique for it. Do you think the "baffle" really helps control the heat better? And why did you trim just one side of the spares? And what year is that TJ in the background...

That loin looks really good. I've had those before from costco. Personally I don't care for them because of the "dilly" flavor. As far as food photographing, its just normal for men to do this. Back millions of years ago we used to paint pictures of the animals we would hunt on the wall of the...

Gas sucks. Really though, I used to use our gasser all the time but now the cover rarely comes off. My wife bitches about it because she says "I can't do charcoal like you do" I said well, better learn. When we do use the gasser (with electronic start) I have to start it "because she can't"...

My thought is that it would not make a difference because I don't think the meat will absorb anymore liquid. Or it will make it in-edible. Rub it with a combination of spices but omit the salt.

Is that snow?! Nice bird by the way.

Memorial weekend cook (2010 smokeday)will be loinback ribs, bud light, ZZtop, Allman Brothers. Maybe some Nuge and Molly Hatchet...and a pinch of Primus.

Yep, I bounce back and forth between briqeutte and lump. The MM works fine for lump.

Fresh ground peppercorn, kosher salt, granulated garlic powder, paprika and onion powder. I put that sh*t on everything. Sometimes I kick it up with crushed red pepperflake, or mustard powder, curry...depending on what its going on. Brown sugar to, I use that on ribs.

Get yourself a reliable thermometer, whether its a turkey fryer one (like I use) through one of the top vents holes or get crazy with a fancy electronic one that monmitors internal meat temp and grill temp. Let your coals ash (everyones in agreement here), control the temps using the lower...

Thanks guys. I think I'm going to run with that. I may crisp up the bark but as you said, its sliced so it really is not a factor. Flavor, tenderness and appearance is what matters.

Mirepoix...those frenchies certainly are a funny bunch. I think its a good idea except I just thought about this. When they judge brisket they are looking for bark also, true? I think if you cook to near internal target temp then swap it over to a kettle using direct heat, maybe fluff some...