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I have a couple of bags of Hickory Chunks and would like to use it as my prime fuel source for a 6 lb pork butt. I am used to using it w/ charcoal and hickory, but I have not used the wood only. Is there anything I need to do differently or suggestions. Thanks

OK, I am a real fan of this guy. I love his books, cook book and general irreverent attitude. He has to be THE expert on world cuisine-God knows he has eaten much of it. Here is his take on Barbecue. http://livetastefully.msn.com/Article1.aspx?id=Ambassador1.aspx&GT1=8527

This year seems to be a great year for sweet corn. Is there anyway we can freeze the corn on or off the cob so it still tastes good?

OK, First of all we have done our share of Briskets, but we are planning a get together in a few weeks for about 40-50 people. I am planning to do 2-3 full fat off Briskets of about 12 lbs. each. It looks like I can only fit 2 full Briskets-one on top, one on bottom, any suggestions to increase...

Allen, Those ribs look great! Tell you what, next time you need some moving done, let me know-will work for good BBQ.

Mike, I see you are in Malta, not the U.S., so you are used to the taste of real mutton-a bit strong for many Yanks here. Try putting Worchestershire sauce all over it, then some Kosher salt and pepper over it and letting it sot sor an hour or so. Then add your rub overnight. I smoke my lamb w/a...

I just put in a large pot of my all day red sauce. I went to the butcher yesterday and got 1 1/2 lb boneless pork sirloin roast, 2 lbs bone less chuck, 2 neck bones. I cut the meat into ~2"X2" chunks and put them in the mini chopper for a coarse chop. Then I cut up 4 pieces of bacon and started...

Tonight, bone in Rib Eyes Sunday or Monday Brisket. But right now I am doing my "all day" red sauce and it will take all day. We plan to can most of it when it is finished.

I agree that if you can find a butcher-grab him or her w/ both arms! I am blessed to have a farmer/butcher who has a store where he has his own organic free range beef, pork, lamb and veal. With a little bit of notice, he can get me about any cut or quanity. My experience w/ supermarkets are...

Did all 3 racks for about 4 1/2 hours. At about 3 1/2 hit all 3 w/ sauce and added a few more chips. I foiled them and later served them. The one w/o the rub was good, nice ring and flavor, but alas the ones w/ the rub were by far superior. The wife insists on rub for further ribs.

Today I am doing 3 whole slabs of Baby Backs. Each one is a tad less than 2 lbs. I put Worchestershire on all 3 and on 2 of them my usual rub. The third I just put salt and pepper and wrapped it in plastic wrap. I plan to do all 3 w/ Hickory and Apple and sauce near the end. I will report on the...

Dan, "Experience is that thing you get when you were expecting something else." We love veal any way, but because of the limited marbeling and fat I have never tried to smoke it. Unlike beef and pork, veal is not so forgiving. I do hope it turned out well. Good thing you kept a close track of...

I am not sure where to post this, so Chris feel free to move it. I have been foiling the inside of the pan and inpsite of the there is a lot of burned on junk. I have tried grill goo, soap, and a lot of elbow grease. But what seems to work best is a standard screwdriver to chip this off. Any...

I am doing a 5.75 fat off brisket and a 6.5 lb pork shoulder today. I put a near full can of coals down and added and unlit one about 3/4 full and hickeory and apple. In about 1/2 hour had a 250 temp, and closed the vents to about 25% I plan to let it cook about 6-7 hours. I agree w/ kevin, did...

David, A good friend of mine just gave me a large trash bag full of mesquite logs split and about 18" long. A real gift. I find that hickory gives a good BBQ taste for ribs and butt and brisket. I usually mix hickory and a a fruit wood like apple. Mesquite really enhances beef and other meats...

Now w/ this heat wave, I just put the wood and charcoal in the WSM and it smokes it's self ;-)

If the pork is a bit dry I may add some med-dark beer like Killians or Bass and gently boil it off.

Davidd, I agree to save your pennies for a WSM. However, you CAN do a decent smoke on a Weber kettle, but you will need to fiddle w/ it about every45-60 min. and overnight smokes are out of the question. I did some really good ribs, butts, and briskets on my kettle.

Smoked pork **** at its best!!Good job!

I agree w/ Doug. You really need fat/marbeling for moisture and flavor to save it for the long time you need for low/slow process.