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Yeah, if I were to get nutted up over this, then what does that say about all the rodent hair and feces particles that are allowed into our breakfast cereal, in minute quantities? Oh, yeah, I'm not eating carbs.

Has anyone used this for pork loin? Thinking about trying it out, but dont want to over do the salt.flavor penetration.

I've never dealt with the carpenter ants out here in the west. As far as what I've seen, most of the insect holes were from small worms that probably met their fate at the beak of a woodpecker. If I saw a seasoned hunk of wood that was full of thick larvea or something, yeah, I wouldn't cue...

That's all I use. Mine is about 15 inches or so. For me, the longer the better.If I were to do it again, I would want one that is long enough that I could secure it to the studs behind the drywall, ie, longer than 16 inches. I think I got mine off amazon.

I want to hear from the folks that got em, what they think of the new, bigger WSM. Chris' thread for ordering them is getting so long, I rarely check it anymore, but there's not much there other than a few out of round issues with the door. So let's hear some oppinions of what y'all think.

When you say remenents, do you mean the trails of the holes they dug, or bits and pieces of their dead bodies? Not that it matters much either way. It happens to a lot of wood, and I wouldn't worry about using it to cook with.

My logic was backwards. I first thought they would have compressed it tighter, so that it might burn slower and hotter per unit of volume. Either way, I will be glad to give it a try.

Good idea on the flats. I might have to pick up some of that Texas BBQ Rub. Hear a lot of good about it.

This will definitely be interesting to try.

I purchased my Le Creuset pot back in 06 on amazon. I got it first to do Keri's beans. But I knew I could do a lot more with it. IIRC, it's 13 quarts. Definitely their largest round pot, I think I paid $189 for it. I think it's going for pretty much close to 3 bills now.

I can get the Charwood for $6 per 10lb bag. I don't mind the mesquite, but I would also like to streamline a bit. One fuel source would be better, rather than having to constantly buy two. If I can have a reliable product that doesn't spark like crazy, and doesn't leave a ton of ash, then I'd be...

I don't see it as a "Texas Crutch", it does it's job when you want to finish quicker. I don't personally think it has any effect on flavor though. For me, it was just a desire to simplify the process. I don't want to have to foil, then unfoil to finish. I'd rather cook them till just about...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jamie B: Why do you think the ribs were moister and more tender than usual? What did you do differently? </div></BLOCKQUOTE> Not sure to be...

Thanks Chuck. I was looking at their website, and reading about the Oak, but haven't seen it. That's a good long cook for one ring. I have yet to use lump for my chimney. Old habits die hard I guess. I have always just used between 1/2 to 2/3 full chimney of whatever cheap briquettes I pick...

Thanks Larry! So you can only find it via the net? Are you in central CA? I tried calling the Komodo number listed on the Nakedwhiz sit, but it's no longer in service. The number they redirect you to call doesn't seem to be the right business either. From what I can gather they are based down...

For me, when it comes to smoking, the benefit I find with chips (not Chips ) is that I can always just simply open the door, and toss in a small handful of chips of whatever I have on hand just to add a bit more smoke for about 20 minutes. Sometimes my smoke time varies, if I have too many...

I figured I'd stock up on some BBQ to vac pack for the next week or so, so I fired up the WSM, and really filled er up. Cleaning my seldom used lower rack took about 10 minutes to clean away the thick coating of char and sludge that built up on it over time. Essentially, I went with about...

My reasons why is it takes a long time to gently reheat the meat in large portions without further cooking it. It can be done, but a lot of care and attention are required.

This is the only heated argument I've had on this forum since I've joined. So for the sake of making peace with EVERYONE, I will yield, and we can all let this crap die down. Josh Z. I agree with as many of your points as I disagree with others you make. I too have seen hundreds of people drop...

I actually contemplate tossing mine in my luggage when I travel, I use it so often.