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I’m outside Philly Pa “have to update my profile” I go to a Shop Rite supermarket where they pack up their own Picnics and they say "Shoulder/Picnic "on the label .... Bone in skin on and a good price always anyway I’ve asked for Butts but maybe I need to ask for the whole shoulder or ( Part...

Hi all The only cut I can find around my way is the Picnic . Now they do come out good .But I’m wondering how much better it would be if I could actually get a Butt .? -Joe

Beer, wine Margaritas and Jimmy Buffett Boat Drinks !!

Hi all Today I’m doing 4 Butts two 7.5# and two 7.9# with sand in the pan. I’ve been reading when using sand the bottom grate will cook hotter? Has anyone found this to be true? Originally I was going to put the larger ones on top and monitor the temps in one of them. I hadn’t even planned on...

Hi Here’s a rub recipe I’ve been toying with and trying to perfect. -Joe **************************************** 4 Tablespoons Paprika 4 Tablespoons Brown sugar 2 Tablespoon Chili powder 2 Tablespoon Kosher salt 1 Tablespoon cracked Black pepper 1 Tablespoon granulated Garlic 1...

Hi I am usig Dark Brown sugar. Guess 300 to 325 range will be safe then. Cooking 2 whole birds, cripsy skin Thanks for the info -Joe

Hi all I have some rub I would like to use this weekend for a 300+ degree chicken cook. Does anyone think Ill have a problem burrning the Brown Suger in the rub at thoes temps? Hate to ruin 2 birds -Joe

Hi Has anyone tried adding Good Cocoa powder to their rubs? I’ve added it to my bbq sauce with good results.Wonder if you could still pick up a slight hint of Cocoa after all the smoke and heat? Im going to try it this weekend on 2 chickens .I figure Cocoa combines great already with brown...

Hi all I was wondering if people are seeing higher temps at top grate or the bottom when using sand rather that water? Seems it is true for water , But I have switched to sand and not sure if there will be a difference Ciao -Joe

Hi all When doing a butt or 2 on top and brisket on the bottom .would you smoke the brisket fat up or fat down ? I do not like allot of visible fat Ciao -Joe

Thanks everyone thats what I was looking for ....

Just wondering what everyone sets there max/min temp at for overnighters . say for a 225 – 250 target temp

Hi all First thanks for all the great info on the site . I would be lost without it… OK …When doing whole or butterfly chickens where to you put the probe in the breast or thigh? Also wont the breast be over done if you go with the 180° in the thigh . Or am I thinking too much about it ...