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Success! My biggest cook to date. Tuesday was a long one. Fired up the first chimney at 8am, didn't have the last butt pulled until just before midnight. Reheating in the oven was not ideal. There was a bit too much pork in each pan, and I set the oven temp too low (225) before going off...

Nice work, Cris. My experience with Royal Oak is limited to briquettes. They burned up pretty quick, but then so does everything in my offset. It makes me quite jealous actually that you can be a man on the town, get some shut eye, and still get that good BBQ on the table. I need my WSM back...

Thanks Larry, I like the plan of getting each butt in the smoker and finishing in the oven. Thursday morning could be tricky. I have class from 8:40 to 9:20, then a break to make sure everything is set up. People will come through in 2 shifts starting at 9:40. 20 minutes doesn't seem like...

I've been waiting patiently for the past 4 months, and my turn has finally arrived to provide morning snack for the staff at my elementary school. There a just a few questions I have, as this will be my biggest cook to date. I want to keep it simple, so pulled pork sliders with no. 5 sauce...

You tryin' to say that 200 lbs of bacon is too much for you?

I feel like I'm wasting when I double wrap more than one rack of spares in foil. If it's just one, I'll do it, and love the results. If I'm cooking for a group, I leave 'em, and usually love them too. This weekend I think I perfected the Kruger method: Let the ribs go at 275 until they have...

That really sounds good. I'm interested in the brining cooler (there never seems to be space in the fridge). Mind sharing the specs on yours?

Next Sunday's dinner... done and done.

Used the offset to make some of these last week. Great flavor, but the color threw me off. Instead of the beautiful deep golden brown that I see in so many of your pictures, my wings turned a bit grey after an hour with the smoke. As you may have figured out, I didn't die... But, any reason...

I wish my lady would come home with a bunch of accidental pork belly! In my neck of the suburbs, it's actually proving difficult to track down decent pork belly. The local butchers don't stock it because it doesn't sell, the Safeway guys look at me as if to say, "What the **** would you do with...

I have to tell you, I was hesitant to read this thread. Last week, I went to visit my mom back home, and she had a baked chicken dish ready with one of those strange orange sauces on it. The sauce was actually orange marmalade, russian dressing, and french onion dip mix. I love my mom, but...

Shoot, I'll give praise to the revival. Them ribs look as good as ever!

Thanks for the quick reply! Now, you couldn't point me toward a decent sauce to mix w/ the beef as I'm pulling it, could you? Or do you even find that it needs the sauce? And, so as not to veer completely off topic, I'll say again how great this rub is. Ancho chili powder is my new...

I made a double batch of this last weekend and dumped it all over some baby backs and beer can chicken with excellent results. Only problem is I still have a ton of rub left over... well, not really a problem, but I'm still not very good at estimating how much I'll need after reading a recipe...

Thanks for the reminder, Stu. I've been reminding myself for at least 4 years that I need to make the short drive to Central Texas. But in the meantime I'll keep workin' on my own brisket. Have you heard anything about this new place called SmoQe that's "opening soon" in Aptos? I've also...

I think Everett & Jones is way overrated. It's more of a tourist trap than a mecca for BBQ lovers. Oakland gets a bad rap for too many of the wrong reasons (and yesterday's ugliness will do nothing to change that), but strictly for BBQ, I'd stay away. The locals seem to love The Brick Pig...

Sweet. Merry Christmas, mom!

Early in the thread there's a mention of poblano ABT's making good rellenos... and it got me to thinking, Wow that sounds good. What could possibly up the ante on an ABT? Roll it around it flour and egg and fry the suckers! I'm definitely adding this to the holiday to-smoke list.

Following a great Thanksgiving turkey, the family wants more on Christmas. Luckily, the trusty bullet is now residing at the folks place for such occasions. (Meanwhile, at home I just struggled with for the first time with my new beast of a charcoal-swilling custom offset but managed to turn...

Thanks so much for the kind words. I'll have to pass them along to the man behind the project. Jeff- Seriously. If the Bills keep playing this bad, I'm gonna have to get a big brown paper bag to put over the cover. Tom- Pics were taken during assembly. It arrived in two pieces... thus the...