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It was probably hard due to the time in the smoker, I usually get mine done in under 5 hours, last ones were taken off in 4 and they were over done, and they had a hard bark, but the smoker temp was pushing 300, As for the memphis dust, Eh, I know meathead says its the greatest rub going , and...

Did 3 racks , probably the same day as you, here on long island. Temps got to 290-300 and took the racks off in 4 hours cause they were done, actually overdone, you could pull the bones out by hand, and the outer bark was getting a little tough but were still very tender and juicy inside. So, 3...

I use a lot of fallen "sticks" from a hickory tree in my yard, pencil size and up, works good as chunks...just don't last as long.

ya know...I don't know, frankly I can't imagine it makes much, or any difference, Having said that, I bought one, when Harry soo did his review here, :D Yep, I bought the hype, lol , and the coals burn nice, and everything gets hot....I will say the Hunsakers were very nice to deal with, and...

I don't think it makes much, or any difference, I just usually put a chunk next to a live coal, and stagger the rest around the coal bed, sometimes I may nestle them down. I just throw my sticks I pick up under my hickory tree on top. If there was ever a difference I couldn't see it.

A lot of them don't like the clean up, also it takes a lot of energy to keep the water hot, but thats what helps control the temperature, so they complain about increased charcoal use, and... it's harder to obtain the high temps for the hot and fast crowd, cause the water is busy stabilizing the...

The price on these cuts are getting ridiculous, and I'm including ox tail, marrow bones, etc. stuff they could barely give away just a couple years ago. Who would imagine ribeyes cheaper then this stuff. crazy!...ok rant over...:)

Not to mention the size of the bone! ;)

I had an unusual dome thermometer, it read very close to my probes, until it didn't, lol Now it's half full of rainwater, reads 0 degrees, and I just ignore it.

I use a DOT, it's so simple even I can use it.....:cool: , simple is good... My son on the other hand is an engineer.. the more bells, whistles, and alarms the better!

As long as your careful not to crimp the probe wire, it'll be fine, but with a notch there's no crimping....at all.

Unless your an engineer, and can't help yourself, ;), I'd pretty much leave it alone till your sure you need, or want to . However.... there's a couple simple things that take hardly any time or money to do.. First, wire the charcoal grate to the ring, and you don't need handles on that...

I have a tube pellet smoker that works pretty good, run the WSM wide open, maybe prop up the lid, you want a good airflow through it.

No, run it like normal, but,..doesn't a PBC have a top vent? :confused:

Maybe try smoked salt

A while back I asked about the above and got some good feedback, I ended up getting a hex shaped 12" tube from amazon. Decided to try it out today and figured I may as well do something with the smoke so put in a pan of salt, then my wife decided to put some cheese in too. I loaded the tube 3/4...

Sorry, ate all mine already, ;) First time I made it with corned beef but it came out very good, for me, the black pepper used was too much, I used Meatheads pastrami rub, Next one will be half the BP, and more coriander.

Hows it work,? does it work? Thinking about it for cold smoking bacon, etc. They are certainly cheap enough, will be using in a 22WSM Any comment, ideas, or opinions welcomed

I'm looking into one of these, as my 12" CI pan weighs 8pounds, and frankly, I'm having a harder time lifting the beast. The Carbon steel pans are about half as heavy, and is relatively non stick, without teflon, which I'm not a fan of. I see expensive French pans, all the way down to cheap line...

I usually nestle the chunks into but not under the charcoal, sometimes just on top, sometimes some under, if I use dropped sticks from my hickory tree I just toss on top as needed, Frankly, never noticed any difference. As for amount, about 5 or 6 a little smaller then a fist, or the equivalent...