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Ive never foiled, just slap it on there fat side down and let her go. Never had a problem with burt ends...unfortunately...

Ive only grinded black pepper but I just use my everyday coffee grinder. Before I start I throw in some uncooked rice and grind it. This cleans the entire inside of the grinder spotless. Then I grind the pepper, or whatever spice you want, then repeat the rice step. Never get a hint of...

Awsome...thanks Chris. And as usual...You da man.

Great article as usual but have one question that I probably already know the answer to. Can the Tenderquick be substatuted by Prague powder? I have both #1 & #2 but tenderquick is nowhere to be found around here and dont feel like ordering it. Tried smoking the other half of a brisket I...

Id love to try this but I know myself...Id end up drinking my marinade.

I take uncooked brats and put them on the smoker at 225 until they reach 160 (I will have to double check this temp). I dont poke holes in them or anything. They are absolutely incredible and one of my favorites. Sweet italian sausage is really good too.

Also, if you put the Q at the end of the buffet table less will serve more since the plates will be loaded with sides before they get to the meat. Its a theory at least...dont know how true it is.

Whenever Ive had goat from Jamacian restaraunts its never been gamey. Dont know wether it was the preparation method or the strong heat and curry. Mind you its usually a green color but not gamey.

I like the pics of the salmon you have there. How did it turn out and what method of prep did you use? My wife has been bugging me to try smoking fish but Ive been putting it off.

Now this sounds like a delicious idea. Maybe work up a curry rub. Ive only had goat in Jamaican restaraunts but it was always good stuff.

I smoked 6 pork butts for my daughters baptism last year and had about 35 people with really big appetites and it was more than enough meat and that was the only meat served. If you want to do the roll, butt and chicken I would cut the pork down to two butts.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I'm to the point that every Sunday when the paper comes out with all the ads, I grab them first to see where/what meats are on sale that week, then stock up...

Good luck with the cook Jeff...just remember to keep the top vent open. The smoke needs somewhere to go, if not the meat will end up with a bitter and unpleasant taste. How big is the butt?

I have brined all the turkey breasts, turkeys and chickens Ive smoked and wouldnt even attempt it without brining. I believe it gives you alot of wiggle room on, what could be a very difficult, and disappointing meat.

I just cooked up half a brisket I corned about two months ago and ate it for St. Patty's day...was really good except next time I will use less clove. Im going to smoke the other half tomorrow along with a 11 lb. brisket.

I do spares at 3-1-1 and love the results, almost too done as the bones on the ends fall out. Im still working on it and maybe will try adjusting the temp down to strict 225 rather than tweaking the time factor.

Thats practically bite size for me.

If you have an Ace Hardware or a Tru Value you might want to try them or go to Weber's page and look for dealers in your area, they will probably have some smoke wood for sale. Just brainstorming here...

Here in Connecticut we have more trees than people. Im suprised that you cant find wood in the stores. Home Depot and Lowes both have smoke wood and charcoal all year round.

A chop saw is a compound miter saw...