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I think 8 hours is too long in a cooler.

Like lots of rub as it really enhances the juices I collect during the foiling phase............

Cheapest, freshest hb buns I can get..............

I use foil only with an air pocket between the foil and the pan. Works great for me.........

I am a 2 cuber and the coals are soon ready to go...........

A great approach! Season to your liking and cook till done!!!!!!!

Meathead's article is very interesting and informative.

I quote from a post by Stogie, who was a frequent poster a few years ago, whom I enjoyed and admired for his unique wit and cooking skills. He sez," To 90% of the consuming public, smoke is smoke, so your choice of smoke wood is not a real issue at this point. Use whatever is free". This...

Try this one---- http://amazingribs.com/recipes/BBQ_sauces/danny_gauldens_BBQ_glaze.html ....Good stuff from Danny G.

Hilmir, correction, I flew out of Keflavik.........

Hilmir, welcome to the site. Spent nearly four years, off and on, flying out of Reykjavik some years ago. Great country! Stay with us and we will make you the king of BBQ in Iceland.

Tim--- cook your bacon a bit in the microwave leaving it limber. This will give it a head start to crispness. A higher temp helps also......

Tim, just throw those suckers on the grill, flip them a couple of times and when they look done, they are probably done. I like my steaks cut about a 1/2 inch thick..........

Try this one.... m's Chicken For contests I only cook thighs and I cook 16 of them. I marinade them in Paul Newman's Own (Olive Oil and Vinegar) 4-8 at a time in a heavy zip lock bag depending on the size of the thighs. I start them marinating at approx. 4 pm on Friday. I have used various...

Had these last night. 325 deg. for about 40 minutes. Cut side buttered, skins brushed with canola oil. Delicious.........

Gene....... I think people tend to over trim butts. I just remove rather large chunks and remove any excess after cooking. Secondly, I cook to a tender state vice a temperature. When the bone wiggles freely I know it is ready.

Trim them both, light the fire and put them both on. Timing and holding should not be big problem.

Been down the gas only road. Recommend you not do it. Charcoal and gas gives you flexibility. If you go gas only, bet in 2 or 3 years you will have a charcoal burner back in the stable........

I would plan on a 9 to 10 hour evolution including rest time. I do not trim fat until slicing if it is excessive or unsightly. Enjoy your cook!!!

Happy to have you join up. You will enjoy the site........