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It's normal Jim. I don't have any left over because I open all the vents to 100% at the end of every cook and remove the water pan. This not only consumes any leftover charcoal and smokewood, but help cook off any crud in the smoker. Grates even come clean evey time with just a dry brushing.

Also keep in mind that there is good and bad smoke. The wood needs to burn a bit to get rid of the excess moisture and start smoldering. When it's ready the smoke coming out of the bit shouldn't look like smoke, but more like a blurry, bluish whisp of heat. If you've got plumes of smoke...

I've found BRITU to be a great beginners rub. It's not to difficult to make and flavors fairly well. BUT as you gain more experience and try different types of rubs you'll probably knock BRITU down a few notches. Don't get stuck on one rub, especially in the beginning. It sets your sights...

You'll love the stuff! It starts off sweet and then the heat builds - not overbearing, but just right. If you sauce your ribs then hold off with this rub. You gotta try them without sauce to get an idea of how good this rub really is. Only word of advice is that it has lots of brown sugar in...

Joe, I don't think I'd even try to make BRITU work with chicken. Too much salt and more brown sugar than you'd want in a chicken rub. The ingredients just aren't up to the task for the type of meat you want to use it with. Start over with a very basic chicken rub and add spices from there...

Hey Rick, that's a pretty subjective question. Different folks have different tastes. My favorite to date is the rubs produced by Bill Cannon of Texas BBQ Rub fame. His pork rub is outstanding on anything. And his brisket rub (not listed on the site) is just as outstanding on beef and...

Don't sweat the temps Russell. I ccok at an even 225 almost all of the time. If you're following the BRITU method just realize that's the way the tam that developed the recipe cooked them. It's a guideline, not a definitive means of cooking ribs. Everyone has their own method of cooking that...

IPE wood is from a Brazilian Walnut tree. Wlanut trees indigenous to the US are fine for smoking so I would assume this wood should be ok. My only concern is that it may have been chemically treated, especially since it was imported from outside the US.

Jerry, keeping the point and flat together during the cook yields a more tender product. The point definately helps keep the meat moist. If you're worried about the timing of your cook - don't. Take the meat off the smoker and seperate the point. Return the point to the smoker and let the...

Jim, if you're talking about fatty tissue in the meat then that is normal. Some fat remains after the cook. One of the reasons I like to pull the pork by hand is for this very reason. I remove any extraneous fat at this time and toss it in the garbage.

Since I purchased my original Maverick a few years ago they've replaced the receiver three or four times for signal problems. None have made any difference so I gave up and resigned myself to the fact that range will always be sporadic with these devices. Lately I can't even keep a signal...

"D-dogs BBQ Rub" Sometimes keeping it simple is the best way to go.

Karl, That's similar to the one I have. Mine is the Ozark Mountain Trail Chair-brella. I picked it up at the end of the season last year in the camping section at Walmart when they were practically giving their stock away.

I purchase a clip-on umbrella that's used to clip onto chairs for around $3.00 at Walmart last year. Works great!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RB Jr.: I'm wondering if it would be easier to simply smoke two butts on the top rack while leaving the bottom rack empty? </div></BLOCKQUOTE> I'm not a...

Frank, what you saw is common. Liquids transfer heat very efficiently, thus reducing your cook times. We often see reduced cook times when the meat has been brined as well as when it has been injected. Remember that time is not a reliable reference to when meat is done. You're much better...

Nice cook Rick. That raw salmon was pretty nice looking. I'll bet it doesn't get any fresher than that. I'd probably wind up eating half of it before it even made it to the smoker!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron Lewen: moist cooking environment, so briskets, butts, ribs come out great. </div></BLOCKQUOTE> Does the moist environment change the end result...

My first preference has always been hickory, but a mix of hickory and cherry is also outstanding.

Thanks for the laugh! That was absolutely hysterical. For what it's worth, we've all had days like that.