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I grew up using hickory nuts. My extended family has hickory trees all over their property. Every time we visited over the summer, my dad would get paper bags full of them. They work just fine. Back then we would soak them in water for a day or so and then just toss them on the fire. Knowing...

Oh, and I've got a drive this morning to pick up my kids, that's why I was planning on finishing the cook at 3 a.m. I needed time to let everything cool down so I could deliver half of it to my parents That wound up not being an issue.

I would say it was about the same thickness as the other packers I've cooked, Glenn. I don't know, it just cooked fast. I put the thing on around 3:30 p.m. yesterday and it hit 190 by 10:30. Crazy.

So this was kind of odd. I picked up a 13.5 lb. packer from my local meat market. I trimmed about 1.5 lbs. of fat from it (definitely no more). Figuring an hour per pound, I shot for a 12-hour cook (though I always give myself a couple of extra hours of play just in case). Anyway, this thing...

I'm with Russ, too. I talk to a lot of people who are interested in getting into barbecue that temperature control is important, but it's important to a degree. Having 20-30 degree fluctuations is no big deal as long as your results are solid.

And for your rib rack question. Yes. Yes you can. I often use the 3-2-1 method (though I cook more like 3-1-1). Cook in the rack for three, cook them all in foil for 1, then put 'em back in the rack for one more hour. Works for me.

I have a couple of suggestions since your family likes them that tender (overcooked). 1. After cooking in foil, just unwrap them but leave the foil below. The racks should still firm up a good bit on top and you should be able to just carry the ribs out on the foil. 2. Cook the ribs in a...

If none of y'all have been to any of these Sam's Club events, I suggest you stop by and check it out. Well-run events that are geared to be good to the cooks, the judges and people visiting the store. The teams spaces were roomy, with plenty of space for store visitors to walk around without...

On Blues Hog, from a judge's perspective, I think too many people are using it. Both the rubs and the sauce. The flavor is distinct enough that it's pretty easy to pick out when it's being used. Doesn't mean that Blues Hog is a bad product, but it does get old after a while. I make my own and...

I work in Public Affairs for the Navy. I edit a lot of stories, write some (a lot, lately), take some photos, do some graphic/page design, and act as a general jack-of-all-trades-master-of-none for the office.

Last year we bought some beef from some acquaintances who raise their own cattle - grass fed, no hormones, etc. Seemed like a great idea - know your meat, you know? I smoked a chuck roast at the same time as some ribs and it turned out great. Great flavor, excellent tenderness. Just spot on...

Great job, Antti! I like mine a little warm. I usually have to wind up putting some ground cayenne in my mix for my peppers.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Antti P: Cool! Thanks guys, in fact the WSM is up running while I write this. waiting the temp to go down to 250F. I have red jalaps filled with...

What Dan said. I do my ABTs on the WSM (with a water-filled pan) at about 250. I let 'em go about two hours and they're great. You don't get crisp bacon, but it's well done and not chewy.

I'm with Kevin, 180-185 is undercooked for pulled, but it's about perfect for sliced. The biggest thing you're looking for is tenderness, not temperature. Temp informs tenderness, though. Once you get to 185, you can start probing the roast. Once your probe slides in like it's going into butter...

I really don't think there's any benefit to the water pan other than to act as a heat sink, Antti. I'm one of the cooks here that always uses water in the pan, but I do so because it's what I've always done and it allows me a greater fudge factor in avoiding temperature spikes.

While the show is not great, I'm still happy that all these different teams are getting exposure. It was nice to see Yazoo's Delta Q win.

What Travis said. That's the only advice outside of the typical that I can think of. I went with the 18 because it was the right size for me, but when I saw the 22 a little while ago I was floored by how big the thing is. Like Travis said, If you've got the room, go for it.

Harry Soo addressed this during our recent discussion with him. He says the bottom grate runs about 10 degrees warmer: http://tvwbb.com/eve/forums/a/...25100764/m/271100574

The tank does seem a bit unsanitary. I agree with Phil and Ray, a T-shirt at least. Or a button-up worn unbuttoned on top would work too.