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If you have a garage or carport you could keep it under, that would help. Or even an eave just to keep rain off.

Drying wood needs a lot of air circulation. Even with holes in it, the garbage can is going to trap a lot of that water. Best way to dry wood is to stack it two pieces north/south, two on top of that east/west etc. to maximize air flow. Once it's dry it can be stacked as a normal wood stack...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H.: Jimbo, An African or European swallow...? (How do you know so much about swallows....???) Gary </div></BLOCKQUOTE> And I was wondering if...

I put sauce on the table, but it rarely gets used. I always look at it (just to be polite and pay it some attention ) and then think it'll just get in the way of tasting the ribs.

I use the weed burner to light the coals in the chimney - Redundancy Ministry of Redundancy

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">They feel that during cooking the membrane becomes soft and easily bitten through. </div></BLOCKQUOTE> Just excuses for laziness. I've had other people's ribs where they...

Here's a website with a lot of rub recipes, sauce recipes, etc. Rubs and Mops

Throw it on a bun with some Carolina vinegar sauce and some cole slaw!

I'd plan a little longer cook time, you can always rest it in a dry warm cooler for up to 4 hours. Two 8 lb. butts will be plenty if it's only for one meal. If you're planning on using some for breakfast the next morning then maybe a third. Take a big container for shredding the pork in, a...

I've had similar results using sand in the pan and Kingsford (although I think water in the pan wouldn't alter the times). 18-22 hours isn't unusual at all using the Minion Method.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Moriarty: Buy a fresh Pacific Salmon if you want the O3FA, but I don't think you can get any at Costco-I've only seen farmed Atlantic Salmon...

I'm old school. I have a Brinkman pan I use with water IF I have something on the bottom grate. Nothing on the bottom grate, the standard Weber pan with sand and foil tightly covering the sand.

Those are basically welding gloves. You can get them at a welding supply for about $7.00 a pair or a Harbor Freight for about $6.00 for three pair. I've found when they're new, the heat can go through them pretty quick. As they get used, the leather sort of tempers and toughens up (gets a lot...

Ain't it great! Talk about set it and forget it, huh!? Side note: My aunt has one of those Ron Popeil "set it and forget it" rotisserie oven things, and on the back it advises it's not really 'set it and forget it.' So the WSM - the only real "Set it and forget it" cooker!

I think the BBQ tastes so good without any sauce I rarely put it on. It's on the table when we eat, but few ever use it.

That's the kind of wife to have!

Asked my wife to pick up some beer since she was running to the store. Came back with Michelob Ultra (Ultra bad). Last time I do that. My typical beer is Henry's Hefeweizen. Henry's Dark in season. At the lower range of drinkable, but works for me. Beers 'n BBQ's!

Hi Daniel, Send me an e-mail using the link on my profile page.

The skirt's always my taste tester coupla hours into the cook. The job's gotta have a few perks!

I've never done that for a comp, but when I do that at home I take it to about 180-185, foil and rest it, remove the bone and slice it thin, like deli meat. In a comp I sure wouldn't slice it into six steak-thick pieces. I'd rather have a pile of thin slices. Just my take on it.