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Hmm...Need to find some Pecan!!! I've never used it.

Shut the vents and be patient. They'll go down.

I sent this to all of my friends early this morning and did not even think to post it on here, bummer...but you did. Thanks! Loved that article.

I've always done what Chris described. Open each vent equally. After reaching the desired temperature, I usually have each vent open 1/3rd of the way and the smoker has no problem keeping that temp for hours.

It is great with chicken. If you want hot, double the scotch bonnet/habanero content. I usually go with 2, as I'm a punk and can't handle severe heat.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ryan Ko: two questions. 1. how did you cut your tenderloin flat like that? 2. How long did you marinate the jerk tenderloin? </div></BLOCKQUOTE> Hey...

No doubt. 1 Tbl. ground allspice 1 Tbl. ground thyme 1 1/2 tsp. cayenne pepper 1 1/2 tsp. ground black pepper 3/4 tsp. ground nutmeg 3/4 tsp. ground cinnamon 3/4 tsp. minced ginger 2 Tbls. fresh garlic (crushed) 1 Tbls. brown sugar or molasses 1/4 C. Soy sauce 1/4 C. dark rum (optional, but...

This is the second time I've seen bacon-wrapped corn in three days! Nice!

Good to hear, Don! Where are the pics, man?!!!!

Hey Don, check your e-mail!

G Dechaine, I used Habaneros for this cook but normally use Scotch Bonnets. My market hasn't stocked-up on Scotch Bonnets the last two times I've been there so it's been Habs lately. Thanks, K Kruger. Don Irish, I will PM you the recipe I use!! Thanks, Chris. The stuffed tenderloin went...

Here they are. Man, the stuffed tenderloin was perfect! Both tenderloins were very moist and tasty. The jerk was awesome. That was the first time I've ever used jerk on pork. Definitely going to do that again! The sweetness of the stuffing with the pork was addicting...I want more. I...

This is the second brisket. Didn't get pics of the first - it went quick.

After 7.5hrs, they are now foiled in the cooler resting after reaching 188F internal. I'll have finished pics in a bit when I unwrap and slice!

That sounds nuts. Where'd ya pick that up from? Sounds interesting!

And they're on!

Clint, I dig stouts. The Sam Smith and Rogue Chocolate stout are mine! The Magic Hat #9 is mine, too... Hell, they're all mine...I just hope no one ends up drinking my favorites! I have more of the same beers in the basement - just for back-up!

I picked up two 4.5lb briskets. Threw some beers into the fridge for tomorrow's BBQ. Corona, New Castle, Rogue, Mike's Hard (for the women), Brooklyn Brewery, Shock Top, Hefeweizen, IPA...and more. The briskets are in ziplocs here and each one has their own unique rub. I'll be waking up at...

Thanks to all for the kind words. You guys are awesome, as always. Yes, I did use brown sugar. I threw the rub together myself. Total of 19.5lb worth of butts and I used the following for them: 3 tbsp brown sugar 3 tbsp paprika 1 tbsp garlic powder 2 tbsp black pepper 1 tsp salt (maybe a...

Yep. Look at that bark. Yesterday's cook. After 17hrs = Exhausted. Here's a timeline... 5am: Start the coals in the chimney. Fill the WSM. 5:45am: 19.5lbs of meat goes on (both racks). Four hours in: Ten hours in: Fifteen hours in: Seventeen...