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I saw that Hawgeye's carries the smaller bottle of Dixie Dust, I think I might order some - where could I order larger quantities, if I end up liking it?

You know, I didn't even know that Sassafras was an evergreen. I guess I figured that if Chigger Creek and Fairlane Wood were selling it to smoke with, it must not be poisonous...actually, I just looked it up on the web, Sassafras is a deciduous tree, not an evergreen, so I'm not certain what...

My new favorite way to cook individual steaks is to fire up 3/4 of a chimney of charcoal, stick an old Smokey Joe or 18.5" grate on top, and put steaks right on top when the coals look like an afterburner. About 2.5 minutes on each side and you've got a great medium-rare steak, if it's not too...

For the blades themselves, you don't want them to be jostled around - that can cause nicks in the teeth of the blade. That's also why you should not keep knives in a drawer - they should be in a block, wrap or on a magnetic knife rack. My dishwasher has strong enough jets that I can hear silver...

Actually, all the woods in my post were in order. Cherry is slightly less harsh - to my taste - than oak or pecan, but definately stronger than apple or alder. At least it smells that way on the food, I tend to smell anything I cook or judge before I eat it to see if it has a pleasant aroma...

I have a couple of the rib/potato racks from Cabelas. All of the dividers are fully vertical in that unit, there are 7 "gaps" that the ribs can fit in, including the end "potato spits". The brinkman rib racks that they had at Lowe's looked kind of "trapezoidal", some of the gaps were much larger...

270 probably won't hurt pork butts at all, especially if that's the dome temp - the grate temp might be just at 250 or so at the top. I try very hard not to "chase" the smoker temperature unless something really bad happens. And I don't think that foiling hurts pork that much (personally)...

They're not cardboard, and they're not round...so I guess they have nothing to do with this topic other than the fact that they're wind-breaks. ;-) Yesterday I had two sheets of 1/2" plywood ripped into 2' x 4' sections, and bought an additional pre-cut piece to make a total of 9 2x4 panels. I...

I personally wouldn't expect anything larger than a 6lb boston butt to be done in 12 hours. You might get lucky and finish sooner, but you might not - that kind of depends on the conditions and the attitude of the cut. Sometimes they're ornery! ;-) If I have two different cuts I try to put the...

My palate isn't really refined enough to be able to distinguish the actual flavors of different types of smoke in meat. I can smell the difference, but I actually did blind-test myself once and couldn't reliably taste the difference. I'm not a wine sniffer either. :-/ That said, I can tell a...

250 at the dome should be OK, that would have been around 235 or so at top grate level, depending on your unit. You might want to run it a couple of times with oven thermometers at grate level(s) to determine what kind of gradient there is between your grate(s) and the dome thermometer. I've...

I generally shoot for 6-7 pound brisket flats in cryovac from Sam's Club myself, and I've probably done 7-8 of them in the past couple of months, just practicing for the BBQ competition season. I shoot for an internal temp of 195 (personally), at which point I take the meat out, wrap it in...

Dumb Question: When you guys wrap your products after taking them off the smoker, do you wrap in some kind of cling film first and then in foil? I've always wrapped in just foil, and was wondering what plastic wrap might "bring to the party." I guess it doesn't melt, either...?

I'm a big fan of the Jim Beam wing sauce, they carry it here in KC at both Hy-Vee and Price Chopper. I don't have a turkey fryer (YET), so I marinade the wings in the sauce for a few hours, then I grill them while constantly basting with the sauce until just about charred. There's a bar/grill...

I really like the OBQ rubs, I believe that the sweet does have some cinnamon in it. I like the Texas Bigbull's Brisket rub, very heavy on ancho chile powder, but very tasty. My favorite rubs - most are local to Kansas City - are: Jack Stack original: Brisket, but good on anything Smokin' Guns...

These are all really good charts - maybe Chris could put links to them in the Cooking section of the site, I'd like to be able to refer back to them someday and I'll bet the thread will be really old by then... or I guess I could print them off...hmm...

For turkey breast, I... - Brine the beast - makes a big difference (IMO) - Rub liberally on and under the skin - Smoke at a higher temp (~325-350f) - Remove at 160, carry-over cooking will take it up to 165 Smoked turkey is always a top favorite when I cook for relatives and co-workers...

I have a New Braunfels Black Diamond, a New Braunfels Bandera, an El Cheapo Brinkman, a couple of Weber kettle grills and a WSM. My kettles and the WSM are used all the time, and I love 'em...the others? Not so much. I find that I have to fiddle with them way to much, the results are too...

On the smoker running too hot question, you might take a look at the door on the front of your smoker to see if it's fitting fairly snugly against the smoker body. Mine had warped quite a bit after a couple of years of use, and after re-bending it today it made a remarkable difference. The...

I like the pre-marinated Hormel pork tenderloins, just blast with smoke at 225-275f until internal temp of around 150, and they are delicious. They generally take me just a couple of hours using a hotter than normal smoker.