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Will I be ok for a 3pm picnic? Fire is consistently at 240 to 250

Guy really hooked me up... Got a full carload (seats were down in my VW Golf) tons of seasoned cherry, apple, and hickory. Located off Exit 10 of the NJ turnpike... http://paulsfirewood.net/

I'm going to make pulled pork for a party using a Memphis style BBQ sauce to finish. Sauce has cinnamon, allspice, cayenne, etc... So it's deep in good smells and flavor. I'm looking for a really good slaw that is not vinegar based. I've done the carolina style before and don't think it will...

Any cool stores to check out for woods and gadgets for BBQ in the area?

I actually did warp the metal. I had a spare lid, and put it on the WSM and it fits fine. This may be dumb, but when I did my hot burn, I started a mini fire on the top grate to burn some papers. Shouldn't a grill be able to withstand high heat even when owners do dumb things like I did...

I recently was cleaning my WSM out by starting a high heat fire to clear out some mold in the inside. I burned a lot of paper and some logs of wood. Got the grill real hot. Now my lid won't fit correctly... Has this happened to anyone else?

looks like good stuff... Haven't found it in stores in NJ

Made this for the first time tonight... Wow!!! So juicy and tender. What is the rule for direct grilling times for chicken pieces?

I'm looking for a natural gas weber. I can get a clearance summit b4 for 800 dollars. The ep320 with delivery and tax will cost me about the same... Should I go for the summit?

http://www.char-wood.com/ has been a great place for me to get wood.

I often ordered from Basspro, but they are out of them online. Is that for good? Any other reasonable places to get the pan?

Actually I let it cool down after pulling, put it into a large bowl, and put it in the fridge... Got to get the special sauce ready <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: To avoid...

it's pulled and tender...

I have a nice smoke ring, if it wasn't done then it would be pink inside? I'm actually going to zap it in the microwave later today for our tailgate to get it warm with the BBQ sauce. Right now it taste really good with a nice bark. I just don't want to poison anyone at our Phillies tailgate

I used two thermometers last night and this morning too..

I made two butts, about 8 lbs each. Started cooking at 4 pm yesterday. When I went to bed last night, the temps were 180 and 170 in the meats. The fire was at about 240. This morning when I woke at 7, the fire was down to 180, but the meats were down to 150???? What should I do?

I'd like to slice top round to make pit beef sandwiches and also turkey. Any cheaper slicer suggestions then? <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">like to slice and for what use? Feed tubes aren't all that...

How effective is this? Any recommendations for a food processor?

Can you make this on a Sunday and use it as bacon in the morning for the upcoming week?

I bought some fresh bacon at Whole Foods... Is there anyone I can smoke this in the smoker? This is the regular "American" style bacon... not the bacon that tastes like ham. thanks!