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Thanks guys! The brisky was good, but the pork was fantastic.

I have a house-full o' kin this weekend, and I decided to smoke a bunch of meat. I picked up a brisket (just shy of 13#) and two Boston butts. I kept temps 225-240 and used two chunks of hickory and two apple. They went on about 5:30 a.m. yesterday: I came home at lunch to check on their...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan N.: I had posted this back on January 3: This was a post over at the BBQ Forum by Ed Roe: Posted by roeboat on December 27, 2009 at 09:35:34: In...

Personally, I would be too worried about potential fire issues to attempt it. If I was doing a couple of hours for ribs or something, I would probably attempt it, but not an overnight. There's no way my paranoia would allow me to do it. If you can mitigate the fire hazards, it would probably be...

Dang, you guys are just having some bad luck at some of these places. Kind of surprised that you didn't find the flavor to be in the meat here. I like the taste of the meat here a good bit.

Which location did you go to, Matt? We ate at Central today also. It's our favorite overall. Their nachos are my kids' favorite in town.

They had a location here in Memphis on Germantown road for all of two months or so. It did not fare well.

Looks amazing, Don! Happy anniversary.

If I don't have any chunks available, I soak some chips and mix them throughout the coals and get just as good a smoke as if I'd used chunks. It took me a while to find cherry chunks around here and I've been using the chips for a couple of months now. I don't know if soaking makes a huge...

Hickory's my mainstay, but lately I've been using a 50/50 hickory apple (2 fist-sized hickory and 2 fist-sized apple) and hickory/cherry in the same proportions.

That pie looks awesome! Thats definitely something I'm doing soon.

Awfully good looking stuff, Jim.

I have one of those outdoor firepit things I light mine on.

Those are great-looking pies, Joe. I love your outdoor setup too!

Choice is all my meat market carries, so it's all I've ever cooked. I always cook the briskets to 200 internal, with my WSM at 225-240 temps, and the flat is just a shade overdone (the way my wife likes). If I pulled at 190, I'm sure they'd be closer to the "ideal" doneness. However, I do find...

Looking good, Jim. The pork is amazing, but I got a question about the yams. Are you pre-cooking them at all or just straight on the grill?

Thanks everybody. Jim: It's 16 or 18 inches. It's made on the big Pampered chef stone. Michael: I did make the dough myself. I used this recipe. It's very simple and makes pretty good dough. My wife used to do Pampered Chef so we have a huge selection of stoneware. I have this big stone, a...

Oh, that looks good. I love cornish hen.

And after I got the grill going, I made some pizza Prepped and seated next to the evening's choice of beverage: Placed on the grill: Read to eat: I've had varying success with pizza, but it gets better every time I do it!