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Mauricio Valdez did a 30# suckling pig on a 22" back in June. suckling pig

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mosef: In my neck of the suburbs, it's actually proving difficult to track down decent pork belly. </div></BLOCKQUOTE> If you can make the hike...

As one of my early cooks was a HH brisket (after reading and followed the HH brisket threads). It was a success in flavor and tenderness. The distraction is the huge amount of meat, and freezing meat isn't my style. With all the recent posts of chuck roasts got me wondering. Instead of...

Yup. We're not partial to smoke on poultry and use the WSM as an oven. Like the guys above, no water in the water pan and higher heat (crispier skin). Also like to stand the birds (think beer can or vertical roaster) if possible, but not necessary. Just 60-90 mins is enough. We're also...

Did my first Lazzari lump WSM cook a couple of weeks ago on some boneless beef short ribs. Nice light mesquite flavor and was able to keep heat for the 2-3 hours of the short cook. Very little ash. Haven't done any longer cooks yet. Have used mesquite lump on the grill (SJS and OTP) with...

Kevin: Could you elaborate on this? <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> More possible, imo, was the placement of the buts in the freezer - if the freezer is 'frost-free'. </div></BLOCKQUOTE> Just want to...

Still haven't gotten not-lazy. Still have yet to trim them.

Traditional Chinese BBQ Pork is sauced with something like Lee Char Siu sauce: http://www.amazon.com/Lee-Char...-Sauce/dp/B0001DMTM8 We've used it on pork loin (lean) to fattier cuts of pork with good success. Usually just grilled it. May have seen hoisin in some Chinese (tea) smoked duck...

I'll concur with the guys above. Got some Rancher from Traders back in the spring. During the summer the bag changed, but the contents and price didn't.

Had the last of the leftovers last night, and was surprised to find tender parts. I think some of the edges got over the (empty and foiled) water pan edge and dried out during smoking, and that's what turned me off. (Another reason to work on my placement technique or try a SL style trim. ;-)...

The chickens look fantastic. Been thinking about doing BCC this weekend too. I usually prefer cornish game hens to full size chickens for the more tender meat and better seasoning penetration. Where does one find "baby chickens"? Sounds like something worth trying.

The partial slab was the leftover from a previous meal, so got wrapped at the end of the meal -- say 1.5-2.0 hrs sitting out before re-wrapping and into a fridge.

Finally got a little time to get back to the project. Thanks all for the ideas and encouragement. I think it was paint or some other non-grease/food-goo substance, because there was a definite plastic-type film (nice and shiny) on the side meeting the metal. [I tried saving a piece and forgot...

Ron: Thanks for the microwave idea. I usually find rewarming in the microwave toughens meat. I hope you're saying this isn't really the case, and that it works well. My question was generic and was open for both single and multiple servings -- though my original thought was multiple servings.

J and Craig, Thanks. That makes sense.

Warmed day old ribs and noticed that a lot was lost. The partial slab ribs were completely cooled, wrapped in foil, and stored in the fridge, then warmed at low heat (~250F) on a gas grill in the foil for 20mins and then opened for 5 mins to allow to dry off a bit. Then, taken off to rest...

Finally got to use the WSM again after 6 weeks. Needed work out: 1. Higher heat methods 2. First time w/ Spares on my WSM and 3. a Variation on 3-2-1 I'm one of the guys who's been having problems keeping a higher heat cook going. My configuration has been 18" '09 WSM, foil only water...

Can definitely taste the BBK. I tend to lightly season/salt my food. Used BBK on my first few cooks and could taste something like "fuel/petro" residue. Gave the rest of my BBK away. I've since gone to Rancher briquettes and Mesquite lump; very clean tastes/flavors and *MUCH* less ash...

Just scored a (new to me) Genesis Silver B. Will be replacing flavorizer bars and grates. Did notice that the paint on the interior of the lid is flaking/peeling. Anyone got recommendations on what paint to use, how to paint only the lid (or should I redo the whole box? ;-), and how to remove...

Just acquired SJS in the last couple of weeks ago too and having been having the same experience as george w/ mesquite lump. Did hot dogs/sausages on my first cook just to get the hang of it; must have had 60-80% of lump left over. Reused the leftover lump (and may 20% new lump) most recently...