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Hey Jay...glad to hear everything ultimately went ok....if it helps, others on this forum have noticed more ash production than normal from Kingsford...it may be a recipe change or a 2nd party producer....no one knows. Tip: Using pre-heated water (Water Pan) will bring up your temps quicker.

I picked up a bag of "Original" from Fred's....Thanks......$4.99/10lbs. + tax. As with my Ozark Oak, I find this charcoal to be dense...this is a good sign...it will burn well. The smaller a 10lb. bag is, the better (nice dense charcoal).

Well, I'm no Alton Brown.....Some foods do taste better after a "rest". I think the spices have a chance to permeate within the food. I know my Red Gravies taste better after a "sleep-over" in the refrigerator....I never had fish taste better though.

Jim...I assume your opinion is "The Original Charcoal Company" will burn longer then "R.O."? Where did you buy "The Original Charcoal Company"? Thanks for the Heads-Up. I have some Ozark Oak I will be testing......Bryan, let us know about B&B.

My suggestion...take it easy at first...do a Boston Butt with a nice sweet rub. A pork butt is pretty forgiving and it is so good on a smoker....make youself a HERO with the family from day one!

Jim...you are using what is considered one of the best lumps....it is made from Quebracho Blanco wood from south america.....It has a very good "burn time".... Did you experience any "popping"?

Nice gloves...I have a pair......

Check out our recipe section......or do a "search"......This site is loaded with tips.... Here's one thread.... http://tvwbb.infopop.cc/eve/forums?a=tpc&s=98110183&f=6680069052&m=9140010152&r=1240010152#1240010152

The last time I got a shoulder in bed ...it was the cold shoulder!

I tried to order some "Wicked Good" about a month ago...They are still out of stock!...this is suppose to be some of the best lump out there. Burn Time: Very High Ash Production: Low http://www.nakedwhiz.com/lumpdatabase/lumpbag25.htm http://www.wickedgoodcharcoal.com/ Kevin, where did you...

Did anyone see the show with Bobby Flay last night on the Food Network? It was called "Barbecue Fueds" It was a great episode! Gas vs. Charcoal Wet vs. Dry K.C. vs. Memphis vs Texas Anyway, one story was about the Neely Brothers...Wet vs. Dry Ribs! Personally, I can't decide....I love them...

I purchased some Royal Oak lump the other day ($4.13/10lbs). I am looking forward to trying it....It rates a 4.8 out of 5 in The Naked Whiz tests.... http://www.nakedwhiz.com/lumpdatabase/lumpbag11.htm In conclusion: I don't think it was a freak accident...I think you found some nice lump...

I'm a mayo freak too! And helmans is the best! You have been talking so much about the Head Country BBQ sauce, I think I'm ready to order. http://www.headcountry.com/ Hey, maybe they will give us a deal? p.s. Did you receive the Dreamland sauce yet?

Boy, that sounds great...I can't wait to try the product....I ordered only a bag of each....But I am impressed Bill will consider doing it again! Great Guy! Thanks again Bryan......

Bryan...Are they sold by another name?..I am not sure if I have ever seen such a "cut" before. This would be a beef shoulder section?

Forgive me guys......What is a Chuck Roll? I presume it is a type of chuck roast? Hey Tom, Be careful...Believe me I know what a Hurricane is like...on the bright side, these two storms are not super strong. Anthony G. Morgan City, LA

Hi Chris....Here is another version of the Bull's Eye Recipe I found floating on the "net"........ I haven't tried it. Bull's Eye BBQ Sauce 1/2 C. chopped onions 1 (8 oz.) can tomatoes sauce 1 C. water (OPTION: Beer) 1 1/4 C. ketchup 2 T. brown sugar 2 T. prepared yellow mustard 1 T. olive...

I'm starting to become a Chipotle freak...I love the stuff....Your recipe sounds inviting.....What's your favorite way to use this Mayonnaise?

Bryan...do we know how many members placed an order with TEXAS BBQ RUB?...just curious.

Bryan.....Huh?.....Really?