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I found this article interesting. I will use all my old kingford up (460 pounds bought on sale for 7.99 for 40 pound at HD) before I will ever use the new stuff, but I did find one reason that I can not trust Kingsford in the future.....they use MACS! Other than that I love the product.

Steve that really sucks. I normally put my lid on the ground propped up so the entire lid insn't touching the ground. I've been trying to think of a better place to put it. I will leave out a shelf on a grill as an option. Josh

Ben, I'm glad that my info will help ya out! Sometimes you just have to think outside the box and into the bag Josh

When I make pastrami I make a custom bag with a foodsaver that I use to make an sealed bag that has not been vacuumed. It works well because the bag can be of any size I desire. I also have made less of a mess by sealing one end, sticking in the meat, then rubbing it down and sealing the other...

Blasphemous? perhaps. Tasty? I'm guessing yes. Jack thanks for the recipe. I like a great cut of meat done up every once in awhile so I don't see any problem with this. Hell.. I will try this for sure just so I can be a BBQ Heretic don't let the doubters get you down.. Keep on posting...

Jim, I did tell my parents about it, but I knew they would find it quiet funny. As a matter of fact we all got a pretty good laugh about it. I'm prett sure at some point in my meal I did find a little bug on my meat..... or maybe I was just imagining things

For those who are having a hard time visualizing it... it is much like the sports blooper of the outfielder going over the plastic fence trying to catch a homerun, but in my case you can replace the fence with a railing and the ball with an eighteen pound ham

another thought.. In the future I might leave some skin on becuase some guests did enjoy the areas that were very good sweet tasting ham, but lacked the smoke.

First of I'll relay my funny and traumatizing experience with my easter ham that I cured and smoked. I had been experimenting with different skin options (skinless, crosshatched, and skin-on). The smoke went great and I brought in the ham at 6:30 and let it cool a bit before refrigerating it...

Well the results are in.. sorry no pictorial, but well the results are in I did the test of low smoked ham with skin. 1/3 was skinless, 1/3 was crosshatched, 1/3 was straightup skin on. 1/3 Skin-On the skin was inedible... unless of course you like leather, but the meat was very juicy, but...

Jeff, I'm guessing you're favorite right now being chinese is becuase you don't eat enough Thai food..... sooo good I feel thai food is to chinese what my ribs are to rib joints..... sooo much better

Ran out of water in the pan???? Do tell what is wrong in the pic

I know people who do pork loin in the oven and shread it up for sammies. It turned out well the time I had theirs so I don't see why it wouldn't work in a smoker. I agree with Jim... go for it and tell me the results Josh

John, At my house we have a "Don't Ask, Don't Tell" Policy, but since you asked I'm guessing that even after rendering off much of the fat that the ribs are still not as lean as skinless chicken or turkey.

Many thanks gentleman. I'll try to remember to take some pics I'll be doing my 1/3 different skin experiment so I will try to document the exciting process Josh

I saw one account of around 7 hours for finishing up an aproximate 18 pound ham. Does planning on 7-10 hours sound about right for this cook? *Not quite a shamless bump, but close*

John, If you liked the corned beef to pastrami trick, I HIHGLY recommend that you try making one from scratch. It is my opinion (and I'm a pastrami freak) that making your own tastes better and end up having a higher quality texture. I'm glad you enjoyed the experience, but I assure you that...

Well the new brining/curing bucket is getting put to use!!! I got one of the most beautiful peices of meat I think I've ever seen sitting in the wet cure. At 1/2 day per pound in 9 days I can take this 18lb Fresh Ham out and proclaim it an 18 pound CURED ham! Then to the smoke. How long...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul G.: I haven't had that problem, but I use a different method, low/slow with water in pan for 4-5 hours. Chix stays moist. Paul...

Bone sucking sauce is sooo very good.... I found some Head Country Hickory at a grocery store. One taste and it hit the trash! I'd love to try the Head Country Original and some Blues Hog. Josh