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I'm going to suggest this once and hope you take me seriously. Do NOT let the guests serve themselves or you will run out of food pronto. I've seen it too many times -- people are pigs and they will heap on the food, way more than they can eat, in order to be sure they have "enough" and don't...

In follow up to a recent thread I just learned about the gasket kits that are available for my 22.5. I think this is a great idea and may solve my issues with smoke escaping and heat control. I was not aware of these kits previously. Here is an example I found from asking Dr. Google...

Where do you live in Maryland? We lived in Montgomery County for 14 years and I shopped at this place routinely. BEST fresh meat I have ever tried. Well worth looking into for brisket and Boston Butt. http://www.hempsmeat.com/

The line begins to form between 7-8am. Expect to wait 2 to 4 hours depending on what time you arrive. Closed on Mondays so Tuesday or Wednesday is a good bet. Bring a lawn chair and an ice chest with cold drinks. And post pics here or IT DIDN'T HAPPEN! :D

I would like to collect the drippings from a BB to work back into the pulled meat after it has rested. I find that when I use an aluminum foil pan on the lower grates to collect the drippings I often wind up with little actual juice and more often a dry pan with some baked on evaporated juices...

Cubano is by far my favorite sammich, and that one lOOks ridiculous!! Wow. What kind of ham did you use and mustard? Now I'm hungry...I KNEW I should not have looked....:rolleyes:

Don't underestimate this issue or you will get burned. I've seen people "serve" themselves before and it gets really ugly really fast as people pile on their plates. Ick. I would certainly recommend having somebody serve food for you. It will be easier and alleviate many issues.

So I made a batch of brine for my 20 lb bird. Long process with boiling the liquid, cooling it off and refrigerating overnight. It's cool though - I enjoy the process and the results make it all worthwhile. Right? So I transferred my bird to the brining bag which was sitting in the bottom...

GREAT brine! You'll love it. Be sure to submerse for 24 hours and then air dry for another 24 hours.

Looks good but requires 7 quarts of water. That's a helluva lot of water!

This year I am trying the following brine recipe: http://www.foodnetwork.com/recipes/ree-drummond/my-favorite-turkey-brine-recipe.html In years past, I have used this recipe with tremendous success and fanfare: http://virtualweberbullet.com/turkey6.html I'll let you know later which I...

Based on my experience the last 2 or 3 years in which I brined my bird first for 24 hours submersed in liquid, then air dried for another 24 hours, I smoked them around the 300-350* range and finished earlier than expected. If memory serves, my birds have been around 15-17lbs and cooked in...

Ya'll are different animals than me it seems. I understand the desire to get some smoke flavor on my food and I love to use my WSM 22", but I do not think I would go to the trouble of setting up (and cleaning afterwards) my WSM to only use it for a few minutes to cook some fish. But that's...

My birthday was on Wednesday and I asked my wife to get me some of the Sweet Seduction dry rub from Big Poppa Smokers website. I've heard and read amazing things about this dry rub so I wanted to try it. I tasted it and it's good--don't get me wrong. Nice salty, sweet flavor and I can't...

This may be at least part of the issue I am having. It does have a manual damper which I have always kept wide open but I wonder now if that could be a problem with keeping the temps low? I have the original door and maybe that is also causing some of the issues. Perhaps an upgrade to the CB...

My "take" on low temperature heat control - it's IMPOSSIBLE without water in the pan. I smoked an 11lb BB on Sunday. Started at 6am and pulled it at 195* internal which it reached at 3:30pm. Foil wrapped and toweled in a cooler for 1 hour and then pulled. It was my first time using the...

I'm assuming you have not separated the point from the flat before the cook so you would pull them at the same time by default.

YES! I loved watching him on BBQ University when he was cooking 'cue in the mountains of West Virginia. Man, that was some great must see TV IMHO. Loved it and wanted to attend his classes in that location. Again, YES! But don't get me started. Food Network, IMHO, used to be about cooking...

Looks amazing but isn't that about 5x as much food as you need? Wow...

Len, great post but I think your math jumped the tracks at this point because you're not taking into consideration that those 5lb butts are before shrinkage. He needs 41lbs of meat after shrinkage and five 8lb butts after shrinkage would yield (5x8x.60) = 24lbs of finished meat. Isn't the...