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I think that's it, I don't think there's any paper coated on both sides

I was considering parchment paper because I have a roll, but the two sides look different. Do both sides look the same on your paper?

It looks like you have the right stuff

I think the meat's gone from the freezer to the fridge for every smoke I've done so far.

I'm switching from foil to paper for wrapping briskets and chucks, bought this for my first attempt https://www.amazon.com/exec/obidos/ASIN/B07ND36W76/tvwb-20 I looked for FDA approved and specifically mentioning bbq and went with the brown, but there was also white, pink, and peach. I don't...

One of the many things I've learned here over the past year is the importance of a proper rest

It usually blows it out, removing the lid's done that too. And the burner flame can go out removing the lid quickly. I drilled holes on the bottom for more airflow, but maybe need to add more.

I'm new to all this, but I assume this runs like any other propane smoker. When I start the burner and put half a log on I do get white smoke initially during the 20-30 minutes it takes to warm up, but the wood does ignite. Sometimes opening the door puts it out and it reignites after it's...

I slide pizza onto the grate, but indoors, I use these unglazed tiles. A box of about 30 6" is about $25 at lowes/home depot. They also work great for the bottom of an rv/camper oven.

Thanks for all the compliments:o One is a margherita pie with basil tomato garlic mooz olive oil salt The other is pesto chicken ricotta tomato parmesan I get the grill real hot before I slide them on the grates, and then turn the burners off (the cornmeal catches fire). After the fire...

They were good, but when when the garden tomatoes and basil are ready late summer, they’re great.

I joined here to learn about smoking meat and my threads/posts have been centered on that, but I made these tonight, with some help. This was about 10 minutes before finished.

In CT, Chester's BBQ is good. And a place called Smoking with Chris.

How much time would you save @275? I have a butt and a picnic shoulder and I'm wondering if I can start one in the morning and be ready and rested by 6pm +/-

Yes, it really works well. I'm using half logs now, they fit in the smokebox and burn a long time. I've posted a bunch of smokes in the photo gallery subforum here.

I've noticed that with briskets and butts, I'm going to try running hotter this season. And I just started smoking with no water.

Thanks for the info:) https://tvwbb.com/showthread.php?77430-Pork-Loin-Country-Ribs&p=851700#post851700

I went with Malcom Reed's video https://tvwbb.com/showthread.php?77406-I-m-smoking-Pork-Loin-Country-Ribs-tomorrow-but-not-sure-about-temp-and-time He cooks@275 degrees Up to 1.5 hours with spog and rub to about 150 degrees Then pan with pineapple juice/bbq sauce for up to 1.5 hours...

That's a great video. I'm going to follow his instructions. The thickness of the butt cut (thinner)and loin cut (thicker) allows you to cook both the same way. He cooks@275 degrees Up to 1.5 hours with spog and rub to about 150 degrees Then pan with pineapple juice/bbq sauce for up to 1.5...