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Overcooking them?

Wow, very cool.

Not at all. It's just a funny picture. Everything wasn't too smokey? I sometimes can use one or two good sized chunks a cook.

Love my 18.

My jaw dropped looking at all the wood. 23 good sized chunks? Never seen that before. Wow. And that's with minion smoke too.

FYI, my Walmart carries Kcomp year round. No I don't think there is a difference in temp control. Where I notice a difference is in direct grilling or hanging meat over open coals- I get a subtle iron like taste with kbb which took years to notice. That said, for indirect smoking kbb is...

For indirect smoking kbb.

Tony, PM me if you want to talk cigars in more detail. Great non cuban cigars can be found in the Oliva line. Get an Oliva V something (I like the thin lancero) and try it. Diet coke goes well with it. BTW, bbq, fights, cigars, boxing...perfection.

Did you have any issues with cooking tomatoes in cast iron?

Gotta love hanging meat!

Rich, what restaurants do you like? My recipe is basically mayo, spice and crab. No egg or breadcrumbs.

Hit the smoker at noon Hit 165 degrees at 6 pm Wow. That is really slow. Are you smoking at 200f?

You're cooking at too low of a temp. The stall is meat losing moisture. Do everything you're doing, but try it at 275 and take it to 200f. Considering how big of an effort you're willing to invest in this, do a high heat cook next. 325f straight through with no foil. Let us know how it turns out.

I don't think Greased Lightening is designed as a hand cleaner, but the stuff is awesome. I've save so many cook stained clothes with it.

Feel better and take care of yourself.

How do you marinate with walkerswood? It's like a stringy paste. Do you add oil to it?

The chicken looks good. What's your process?

Thanks for the heads up

Keep the videos coming Jim.