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You guys are too funny. I've cooked with the bark on the hickory I have as well as the oak. Never noticed a difference myself. I guess I should've been more specific...What I meant was have any of you guys used the bark on green wood...not seasoned. I guess it doesn't matter much, does...

Got the hook-up locally and for years and years to come...as long as I buy some fruit and bring them some pulled pork (the owner's wife requested!). I've read about being able to use fresh apple wood for smokes but personally, I have not used fresh wood for any of my smokes in the past. I...

Re-post? Thought this was very interesting. http://www.mysanantonio.com/li...EN_396522a_html.html

Came out very, very tasty. Had to take it off of the smoker about a half-hour earlier than I wanted to because of company...but internal temp was perfect on both light and dark meats. I don't eat the skin, so the skin doesn't bother me. It was crispy in some spots but I usually cook whole...

Oh man! This is great. Thanks for all of the info!! Now I can order me some legit gloves!

I'm kind of stuck in the middle here with the temps. I started the timer when the smoker temp hit 200F and just checked the internal temp on the chicken after exactly 1.5hrs of cooking and it was 144F in the breast. At the time I checked, the smoker temp was 279F and after brushing the chicken...

In regards to traveling with the growler...I place it into a plastic bag and make sure I tie it tightly. I then pack it in a sweater/couple of shirts/jacket or all three...just to ensure it doesn't hit anything that will cause it to crack. The cap creates a tight seal. I make sure it's on...

Yep, no problem. Here it goes. 1/2 quart of beer - Vanilla Cream Ale (I'm drinking the remainder) 1.5 quart of water 1 tbsp of minced garlic 1 orange (juiced by hand) 1/3 cup of sugar (used white in this case) 1/3 cup of iodized salt 1 teaspoon of rosemary 1 teaspoon of black pepper No...

I remember reading a thread here where someone had asked about some very nice high-heat gloves. The thread had someone's daughter in it helping out when the BBQ was all done!! I have an Orca glove but it's a PITA to use because I cannot move my fingers freely. Thumb is on the bottom and all...

Some pics of the soak and such. http://www.remmy.info/bbq/beerbrine4 http://www.remmy.info/bbq/beerbrine1 http://www.remmy.info/bbq/beerbrine2

Yeah, in my checked luggage. I do it all the time. I usually pick-up a growler for a few reasons. I get to bring home good beer and I end up with a growler from breweries across the nation, which I think is kind of cool. On another note...GOOD NEWS! I just found out one of the trees in my...

Haha. Well, if I'm traveling for work and I'm near a good brewery (I check reviews before I go to them), I'll head out to one and eat there and come home with some beer! I'm in Minnesota at the moment (kinda hacked into the NWA wireless network here with a pilot's password), but anyhow...I...

I see Duraflame all the time at Stop n Shop but certainly not lump!!!

I have an 8lb chicken ready at home and it's urgently awaiting my arrival. I am going to brine it this evening and smoke it tomorrow for some company that is coming over to watch the UConn game. I'm actually traveling right now and picked-up this AWESOME-tasting beer from a brewery in Des...

I just cooked one a tiny bit lighter than 6.5lbs and it cooked for 12hrs. Came out great!

haha, you're right about the anger when trying to dislodge! Mike_M, what fun is smoking if you have a Guru to do the work for you?

I started cooking on a WSM last summer, so I went through what you're going through right now. I can guarantee you are using too much charcoal/lump if you are closing the vents and you're still getting those temps - especially during the winter. Maybe you threw in too much lit coal. The...

Interested to see if someone has tried that!! I came across a few people that use LEMON WOOD for BBQ. What the... Lemon wood is the new hickory.

Personally, I'd cook them for 2-2.5hrs, foil for a half hr, and then put them back on the smoker for another 45min-1hr not foiled.

Hey Tim, I tried to PM you but didn't see that feature on this board, unless I missed it. I'm in need of some apple wood and would also like to try either sugar maple or pecan. Who's your source for wood around these parts? I'd like to pick-up some logs so that I can chunk 'em up if possible...