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Jim Are those brownish colored bags the hickory/flavored if you will, charcoal briquettes. If so how do you like the flavored type as opposed to the regular kingsford briuittes. I assume you don't use an wood idf you use the flavored ones. By the way I'm stocking up on the kingsford with the...

Bryan Thanks for the info. I'm going to get a zip lock unit and give it a try. Want to freeze some leftover pulled pork and chicken as well. Happy Smoking !!!!

Kevin Thanks. So the idea is to bury the butts inbetween other packages in the freezer to protect them. I going to buy a few cryovac packages of butts on sale this week and they will either be used this winter or nezt spring, I think I should be alright. Kevin you and I were kinda posting at...

If the butts are "cryovac" packed from the store, will they be less likely to get freezer burn in a frost free freezer. If so how long will they last in a frost free freezer ? Any info appreciated. Thanks

I see Reynolds is no longer making their handi vac sealing systems. With a hand pump to vacuum seal your leftover BBQ. Does anyone else make a similar product ? Any input on the quality etc would be appreciated. Thanks

Larry Looks like you have everthing under control. You never cease to amaze me with your cooking etc. on the WSM. How to cram a bushel into a peck, and also how to cook everything (just the way it should be), as well. P.S. I'm going to send you a PM, nothing urgent or anything. Certainly...

Everything looks great. Bill That pulled pork makes my mouth water and I don't even have any cooked PP in my freezer. Good job fellas

Larry Thanks. Looks like I won't be hanging my Taylor digital thermometer from the knob of the door on my WSM. Suppose I could make a bracket as I have seen some do with metal and wood. Just thought there might be an easy way to do it. Have a nice weekend.

Mike Turkey looks great. I'm curious from the pics about the Thermometer, it looks like it's hanging from the door knob ? I like the location, Please explain how it's attached. Thanks

I agree with all the names mentioned. Also would like to ad Bryan S., he knows what he's talkin about, also.

I agree, Larry always has "great" advise. Only complaint I have, is, he lives too far from me, therefore I "can't" sample his cooking. Everything he posts pictures of, looks so darn good it make's you want to go out and cook it.

Larry Thanks, I'm just trying to learn a little more about cooking in general.

Bryan No luck in finding the thread ? I was interested in reading it. Thanks

Don't know if this will work on the pic if not go to WSM - 18" & 22" and search "Fired up th 22" that's where with the help of my brother I posted these pics http://s726.photobucket.com/al...current=000_0002.jpg http://s726.photobucket.com/al...current=000_0003.jpg Good Luck

Larry Thanks, I kinda thought that as well, but I wanted an expert's opinon, which is exactly what I got. Thanks again, and happy smoking !!!

Have 10 lbs of chicken lg. qtrs on WSM now, will finish about 11:30 pm. Due to weather/other events would like to eat about half of them around 4 pm this afternoon. Is there a good way to hold half of them untill 4 pm ? Or should I just let them cool and reheat in the oven for 4 pm. Any...

Thanks guys, will thaw as Larry indicated. Have nice day.

Can you cook a frozen turkey breast without thawing it out first. In other words take it from the freezer and put it right on the WSM ? Like I've read some do with pork Butts ? Any info appreciated. Thanks

Larry D. Good idea. I had just come home with 2 butts I got on sale, which were in the "standard" store pacakaging. When I posted this, already too late ? Maybe I will go back before the sale ends and try to get the Cryovac packaging as you indicate.

Kevin Thanks I can wrap with the Saran wrap as you suggest. I will probably be cooking these 2 butts in about 2-3 weeks. At $.89 per lb at the local Giant foods store, thinking about buying 2 or 4 more for the freezer.