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Picked up some BB's Saturday for my Son's homecoming dinner last night. I will qualify first that usually I have much more of a selection to choose from, only had 8-9 packages of which to choose 2...wasn't thrilled with any of them...they looked fatty...and was that a skirt I saw on one of the...

Daniel, I've never had to add water when cooking chicken, never found it to evaporate that much in 6 hours or less... I might add water to COOL down the smoker, but not to heat it up...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Wow! Costco is unbelievible in their pricing! I needed some meat for the weekend for a big tailgate party... Ready for this? Spareribs - $1.49 PER POUND !!! <HR></BLOCKQUOTE>I got all excited...ran to Costco here in NY...

Troy, My own opinion...I feel the bark created from a smoke is thicker and flavor goes deeper than an oven roast method. We'll see if the community agrees...

Trevor, Let me qualify the chicken statement...I have gotten 4 chickens on the BOTTOM rack, and two on the top, might be able to get three on the top but it would be a stretch...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>I personely use sand for some cooks and water for others, I find late in a cook if you still want the pit temps low water does a much better job. If higher pit temps as the cook goes on is my aim then sand does that job for me...

I posted this question awhile ago...the general concensus was that the high fat content of a domestic duck did not require a slow smoke technique and would be better served on a grill. Now game ducks...that's another story...

Here's another one of those recipes that you can throw together in a few minutes...again, great for a large crowd. The trick to a great fruit salad is finding the best fruit available and varying the color and texture. Choose among any of these fruits, and these are just my favorites and by...

Trevor, Congrads on your new found fame! If you were only serving chicken I would tell you to cook 10 birds (3#average)as I would always prefer to have leftovers than not enough and that would give you 1/2 bird each if your guests were big eaters. But with butt and ribs also, I would...

There should be a label that states if it is enhanced, as far as I know, Sam's ribs are NOT enhanced, at least not in NY.

There is nothing better than friends and family together enjoying great food... Congrads on your smoke, I enjoyed reading your post. Isn't it fun how the WSM makes you a superstar among your family and friend?

Daniel, Other than the overcooking of meat, possiblities include dishonest vendors that freeze and thaw their meat yet sell it as fresh. Freezing causes a loss of moisture at the thaw and could explain it. With chicken pieces, you can tell if they have been frozen by looking at the bone after...

I also vote for the KC mixed 5-1 with honey...

Well, I heated the picnic up in at 350 for about an hour and a half or so...It pulled like a dream and melted in your mouth. I drizzled some KC mixed with honey over it... We have a winner...

Stogie, I was checking out this recipe and drooling... Where do you get the "TRY ME brand Tiger sauce"? Is it a hot sauce?

Well at 1:30 this morning I finally gave up and pulled the picnic off...the Maverick was registering 180 for hours with no budge in site...when I walked out that last time and the Maverick registered 179 with no change in grill temp...I just gave up. I pulled a piece off and it pulled nicely...

Mason, I have used the Maverick in the rain with no problems...well, no problems due to rain...I have lost transmission during a smoke in all but one of my smokes. Maverick replaced the unit, but the new one did it to me last night on a cook...grrr... As an added note, the new Maverick I am...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>I just joined the forum, so just now saw this post. I would like to know what an "igloo" is, and more about the safety factor. Were you trying to cool the butts, or keep them hot a long time? <HR></BLOCKQUOTE>Linda, An Igloo...

Well, my picnic has been on since 1:00pm, I used "Mr Brown" for the rub, but did not set it overnight... Current temp at the grate is 228, internal temp was 175...that was...until my Maverick lost transmission at the reciever end AGAIN!!! Grrrr.. Now I'm going out every hour with a flashlight...

Well, those pics looked so good I went out and got myself one for a smoke tomorrow. Since mine is about the same weight, I will plan on about 11 hours (watch...MINE will take 18!) What did you use for a rub or brine...it looked like the BRITU mix?