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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill_W: Just start it, get it set and go to bed. Time to check when I get up 6-7 am. It's never been a problem even if the temp has wandered a bit...

A couple of things for you J. Apple wood is good for pulled pork. Apple or Maple are what I use the most of. Get rid of the clay saucer in my opinion. All my cooks are with a dry foiled pan. Go with the #5 sauce for your butts And lastly, enjoy the process, and the final results. Keep an...

I just bought a OTS 18 with the wooden handles. The Handles are showing some weather. What is the best way to clean them up again?

Thanks Kevin. I did not know that is how they came up with the date code. Makes sense, I have a DI WSM and I bought it in Dec 07. This one has Canada Dry (A gingerale company in Canada) painted on the lid as well.

Hello all. I just bought a used Kettle today. The vents are saying EZ. Does anyone know how old this one is?

Thanks everyone

Hi Everyone. I am wanting to make prime rib for dinner tonight, and was wondering what is Au Jus? Is it just a fancy name for beefstock and water, or is it something else?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tyler Smith: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

There is an event in St.Thomas this weekend, at the old railway yard. Pro is Fri Sat, and amatuer is on Sun. That isn't to far down the road if you have time to check it out.

Welcome Tyler from another SW Ontarion

I have done it before as well, usually after a butt cook or something like that. Cant give you many pointers, but always enjoyed them too.

Near where I live, there is a "homebrew" place. I use the term loosely, for wine you have to order and leave a deposit, and beer, you just show up to bottle it. All the work is done except for the bottling. It is about half the price of The Beer Store though, and tastes pretty good, so I...

Happiness is a pile of wood... and a pig.

A loin is a leaner cut of meat. It doesn't have the marbling like a butt or picnic will have to keep the meat moist. A center cut loin is what is used to make boneless chops etc.. A butt or shoulder blade roast is what makes for really good pulled pork.

Well, I ended up foiling around 8:30 with a little apple Juice trown into it. I left it on the heat for about 45 mins, then took it off and wrapped it in a towel and squeezed it into a lunch box cooler. When we came home from church2 1/2 hrs later, it was the right temp to cut up and serve...

I put on a brisket last night about 10:30, a little earlier than maybe needed, but I was ready for bed, and didn't want to wait any longer. At 2:00 this morn smoker was at 290*, so I throttled back the vents, and basted with Apple Juice. At 5:00 this morn temp was around 240* and basted...

When the alarm goes off at 3:00 a.m., so that you can start to cook supper 4 hrs before breakfast is even eaten.

I go to an internal of 195-200

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Just curios Bryan...

Just curios Bryan, How much charcoal did you use, I did a 20 hr cook this weekend for the first time, using Basques Natures Own charcoal,(my go to brand, really good stuff, equivalent to Maple leaf) and had to use almost a 8 kg(17.6 lb) bag to get it done. Is this about right?