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D, I've only smoked chuck roasts 2-3 times, but I learned that it has to be foiled to get to tender. If you don't foil, it will overcook before it gets to tender. The first time or two, without foiling, I had meat that tasted good, but couldn't be pulled. Then I foiled after the first hour...

Cory, Country style ribs (shoulder, not loin) is the Boston Butt, cut into strips. They are good. When I've done them, I've taken then off a little less done than a whole Butt I'm pulling. They are very good. Use the same rub you would for a butt, but with less seasoning (as you have a...

I have never heard of such a thing. Very interesting, Geir. I look forward to seeing how this works. So you don't even cook it? Just salt it, hang it for a few months, and then cold smoke for flavor? Is the second picture a single heart, sliced in two?

Bryan, Welcome! I have an 18, not a 22, and always run the top wide open. You want to be careful choking down the top vent, because you might get creosote- a nasty bitter byproduct of burning wood- building up on your meat. If you try closing the top vents a bit, be sure to test for...

Mark, Don't rely on temp to tell you when they are done. Tender is done. If they are bone in, and the bone will pull free and clean of the meat with little effort, they are done. If they are boneless, a probe should go in with little/no resistence. But doneness is a function of time and...

Lump is more expensive per weight, but you also use less weight of it to produce a given amount of heat, so I don't consider price an important. I usually prefer lump, and use it about 90% of the time. Less ash, more heat (great for searing), it starts to burn cleaner sooner, and I love the...

I've got 5 kids, and mostly grill indirect. The 22.5 is mostly adequete, but a 26.75 would let me put veggies on at the same time.

I use lump to light when I use lump as fuel, and just pour the bag into the chiney, until it's maybe half full for a typical cook (loose, not packed). Some pieces will fall through, and I just throw them back in the top of the chimney, or in the charcoal ring. When I dump the lit, I just...

Menards (for those of you in the Midwest) carry Royal Oak briqs and lump year round. At least the one in my town always has.

If you can push a toothpick into the charcoal with no resistance, it's ready.

Yeah, the local scrap dealer is another possibility. Lots of things are getting stolen for scrap metal.

I just ordered from Penzey's for the first time or month ago. Of the batch I got, I was most impressed with their Bay Leaves. As for pre-mixed stuff, I got their herbes de provence, Northwoods, and Old World. All three are good. My favorite of those three is Northwoods.

One time I noticed a huge temp spike that happened rapidly. I didn't have the lid quite down all the way, and the rush of air from the cracked opening sent the temps up 70 degrees in about 5 minutes, before I noticed.

If you're actually cooking at 275 dome, I'd start checking for done at around 2.5-3 hours, without foil. I can't imagine BB would take 5 hours, with 1 1/2 hours of foil.

And most people who foil will take the foil off for the last segment of cooking, to firm up the outside of the ribs. I think if you go right from foil to plate, you'll have a soft, mushy exterior.

I do sauce with about 15-20 minutes to go, but that's after I've started to check for done.

Are they baby back or spares? Personally, I don't foil ribs. I stick 'em on, then don't mess until I start to check for done. Two good ways to check for done..... Stick a toothpick or probe in. It should give no resistance (like warm butter). Or, grab the ribs with your tongs, and give...

Mine reads 50-60 degrees low. You'll still get great ribs, they'll just cook a little quicker and you'll have a smaller "done" window, meaning you need to watch it a little more closely.

NO!!!! IT'S DOUGLAS FIR!!!! (just kidding)...... It looks like oak to me.

I saw Mariano Rivera blow the World Series.