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I’ve been buying the 48oz. containers of minced garlic from Sam’s for years. It’s only a few bucks and lasts for about a year. The manufacture’s website (spiceworldinc.com) says most of the garlic is grown in California but some is imported. It’s easy, cheap and tastes good to me.

It's been a few years since I've eaten there but the Knotty Pine used to be excellent. http://www.knottypinetulsa.com/

I don’t know if this should be in the Barbecuing section or the Grilling section. Maybe even the Poultry section. If I’m posting in the wrong area, I apologize. I smoked some chicken breasts last weekend along with some bacon. Any time I have extra room on the smoker, I always throw some bacon...

Couldn’t you make a couple of smaller loaves and put them directly on the grate? If you’re using a pan and concerned about the drippings collecting in it, you could turn the pan upside-down so the drippings would just run off. Maybe put a small wad of foil under one end of the pan to make it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Man, ABTs are about the finest thing on the earth. </div></BLOCKQUOTE> You're exactley right.

Smoked bacon only lasts about an hour or two in my refrigerator.

I wish everything was clean when I start to cook, but it never is. I cook, eat and sleep.

Thermometers should be the same level as the meat.

I’m cooking a pork butt. I trimmed it and injected it with balsamic vinegar and apple juice then put it in a gallon zip lock with mustard and garlic. The beans are soaking and will go on the smoker tomorrow. I’ll fill in the blank spots with bacon for BLT’s to eat next week. BLT’s with...