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Sorry, but I'll have to disagree with Jason. I think Rancher is head and shoulders above Kingsford for the smoker. If I could get Rancher and K for basically the same price, there would be no question at all.

Well, things went great! Cooked 4 butts as we discussed. Air temps were in the 20's, but got a great 15 hour cook with the charcoal ring stuffed with Rancher and 7 or 8 wood chunks. Smoker temps held beautifully at 225 with the DigiQ II. Added no extra fuel. Did 2 butts with the Chris Lilly...

Y'all are lucky. I'm down to 4 bags. Considering buying a whole pallet from the company. Guy said he could ship it to me for about $9 a bag. Anyone in the North Alabama area interested in sharing?

I have a stacker. Have only used it twice, but I was happy with the results both times. The lid does stick and I had a little "BBQ Goo" drip down the side, but the overall performance was good. Did not affect temp control at all and you can cook a ton of meat. I did 9 butts without...

Tim, I think you're right. I'll probably go ahead with 4 butts. My brother-in-law is jealous of my FoodSaver. He wants one for Christmas. I'll probably pack it up with all my smoking gear and save a butt for he and my sister to keep.

I have cooked many times for close friends and several times for co-workers, but I have my first real cook for "others" this weekend. I'm loading all my smoking stuff up on Friday and driving up to Nashville to cook overnight for my brother-in-law's 35th birthday party on Saturday afternoon...

Got an order from Smokinlicious today and thought back to this post. I ordered the 1 cubic foot box of double filet chunks (got some red oak, sugar maple, and alder). The total shipping weight was 23.8 pounds. There is no real packing in the box...only the plastic bags holding the wood...no...

Cooked my third high heat brisket flat on Saturday and was a little disappointed. I was very pleased with my first two. I am in no way a brisket connoisseur, but I thought they were good. This one was a little dry. Had a good flavor but wasn't nearly as moist as the first two. Not sure...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: Lee, May I suggest their sugar maple. Butts over maple, a hickory/maple blend or a maple/apple blend are great </div></BLOCKQUOTE> I'm right...

As I've said in a couple of recent posts, I'm a fan of the wood from Smokinlicious. Well, I'm about to place an order because I need some more cherry and red oak. I was going to go ahead and get the 3 wood box, but not sure which other wood to get. They offer both ash and alder...I have never...

I still think it's hard to beat Smokinlicious. http://www.smokinlicious.com/ The only drawback I found is that they don't have apple wood. The rest of their wood is top notch. Good center cut wood with no bark. Customer service is great as well. You can order over the internet, but it's...

Thanks, Bryan S...looks like we are on the same page. I play around with my rubs all the time. Not afraid of change in that area. And though I haven't sauced my ribs yet, I'm not totally anti-sauce...I do use it for some things. My family has been unanimous in their voting that Head Country...

Thanks for your input everyone. Seems like there are folks on both sides of the fence here. The "ain't broke, don't fix it" side and the "it's still not just right yet" side. I guess I should branch out a little bit and try a few things. That will give me an excuse to do a few extra cooks...

I have had my WSM for 2 summers now. By far, my most cooked item has been ribs. Have done multiple cooks of baby backs and St Louis spares. I'll preface my question with this...I, my family, and all my regular BBQ friends love my ribs. I have made several batches for others at their request...

I'll throw in another vote for Bad Byron's ButtRub. That was the rub I started with when I got my smoker. I have moved on to some of the online rubs and have even made 3 or 4 myself from recipes on this board, but I always keep some ButtRub around. It seems to be a fan favorite. I have had...

I have cooked my last 8 or 9 butts using the Chris Lilly injection and rub and I (as well as everyone I have fed) have been very pleased. If you are interested in an injection, give this one a try. For the pork shoulder rub 1/4 cup dark brown sugar 1/2 cup white sugar 1/2 cup paprika 1/3 cup...

I have had my WSM for about 15 months now. Started with Kingsford for the first few cooks because that was all I knew. Bought a whole bunch of OCC Rancher last fall because of info on this site. After a summer of cooking, I'm about out of Rancher. (I absolutely love it by the way.) If I...

Hey LarryR, that reminds me a little of my family when I was younger. Food safety wasn't always on the forefront. Today being opening day for college football reminds me of the perfect example. Tailgating in the Grove at Ole Miss was a huge part of my life growing up (I'll be heading there in...

I've got some home-grown jalapenos that are ready to be picked. Now I know what to do with them!

Now that's one of the best ideas I have heard in a while. Think I'll try it on my next big rib cook...maybe Labor Day.