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we'rein Mertztown. We shop Walmart in allentown. They are one of the few places that have brisket packers. Usually they have picnics but not buttes or whole shoulders. Still better than the competition.

The most common breeding area for flys is fresh moist animal droppings. If you have a dog or other pet... clean up. If you keep larger animals... see your county ag agent for help. Mosquitos breed in standing water including holes in tree trunks. Dry it out or add mosquito fish to any pools.

I read the same Texas BBQ email as the rest of you. I was getting ready to cook a couple of racks of ribs so... I didn't take off the skirt, trim the knuckles or remove the membrane. I just rubbed the ribs with worchester sauce and Texas BBQ rub. Straight into the WSM for almost 7 hours...

Thier ribs were to die for too, with a vinegary sauce but not quite as sharp tasting as the pork sauce.

How would i make tha pork like Allen and Sons in Hillsborough NC? I visitin in that area and ate it. My wife really likes it, so maybe I should learn how to do it.

Help the web address for the texas chilis comes bac "error"

Why did you foil under the fatties? How long did you cook them and at what temp? Water in the pan?

I have a #3 Kamado, 15" grill, that I have been cooking on since 1975. It is a great grill for about 4 people. I also do things like beer butt chicken. It needs a heat deflector under the chicken or anything you are baking so the direct heat doesn't burn it. It uses only a16 to a maximum of...

I did two 8lb butts a couple of days ago. Target temp at the top vent was 250, with a full water pan. The cook time to 192F was 17 hours.

it's easy to add hot water through the side door with a watering can with a pour spout. Just add enough to finish the cook

So next time go to Costco and buy one of those packs with the 2 biggest butts you can find. Allow 12 to 14 hrs and that way you have leftovers... maybe freeze a little. Make it worth burning all that charcoal and time.

For MM starts, I just fill the ring, put som lit on top and put the WSM together... water meat, everything. Usually takes an hour or so to have a stable cooking temperature. During a very long cook, 26lb chuck roll, I added between 30 and 40 briquettes after 18 hours. I didn't do anything...

I came onboard about the same time as new Kingsford, so never even had to adapt. Kingsford seems to work well and burns long enough to cook almost anything.

We're cooking in the smoker here on the edge of the Chesapeake Bay today. It's been wind 25-35 with higher gust and rain off and on all day. Started the ribs about 10 this morning. Put the WSM in the most sheltered corner of the deck and it seems to be doing great.

Didn't realize it was a problem. I'm basically a Texas-California boy with time in lots of other places. Spent last winter in Penn Yan, NY at the north end of Keuka Lake in the "Lake effect snow belt" of western NY. We had charcoal available there, so I kinda figured it was anywhere.

So just go somewhere else and buy some regular Kingsford. K Mart, Walmart, the grocery store...it's all over town. Buy what you need and go on to the real part. Cook some Q.

Is 1 chimney of briquettes all you are using? If so more charcoal might help

If it doesn't bother weber that a little charcoal falls through, why do you worry about it???

Being from Texas, I hardly know if I should say something or just laugh. I think it's probably better if I just laugh and not say anything that might hurt some folks feelings.

I've been cooking on a kamado for 31 years. If you can buy one for $200, just run right over and get it ASAP.