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Scott I don't know why you had to scrape meat off the bone. If smoked to 195* the bone should come out like taking a key out of a door lock. Smooth and clean.

When I do bush beans, I drain some of the liquid and add brown sugar and some bbq sauce to replace the liquid.

Reading the posts above reinforces my thoughts about not using sand. I'll just add water when it gets low. Some people swear by it, but it seems that most use water. According to Chris's poll only 24% use sand.

Add wood chunks.

I always brine my chickens before I cook them. If I do them in the smoker I beer can them. I close the neck to keep the moisture in. If I grill them I like to spatchcock them. Either way I don't get any complaints, just clean bones.

Ted There are no holes in the pan. It's just the light reflecting inside the pan.

Scot People who use sand cover it with foil to keep the drippings from getting in the sand. If you add water first and cover with foil, the water will boil over and drip on your charcoal.

When I finish a smoke,I close all the vents and smother the charcoal. I just leave it in there. The next smoke I just dumb a fresh lit chimney on top. After 2 or 3 smokes I dump the ashes and any leftover charcoal, rinse it out and start with a clean smoker.

I bought one from Bass Pro Shop. It's a thinner gauge than the original one, but it does the same job.

T Adams If you plan on covering your water, you might as well use sand. I think the steam helps to keep the meat from drying out. I'm not a big fan of sand. I would get a Brinkmann water pan, it's larger than the Weber and the water will last longer. Usually when I lift the lid to baste, I just...

I like to use a mix of cherry and hickory. I use to use hickory only til I got some cherry wood. I used the cherry only one time and thought it was to mild, so I added some hickory and love the new mix of flavors.

I had a mushy pork butt only once. That was the only time I injected a butt. I'm not going to do that again. There's plenty of fat inside the butt and you can always add some rub after you pulled it to get more flavor.

I like Royal Oak. A lot of large pieces and very little waste at the bottom of the bag.

I injected my first butt and was disappointed. I used a store bought marinate of creole butter and it gave the butt an off taste.It was fine when I used it to inject turkeys for frying and I loved it, so I thought it would be fine in butts. It wasn't. I would like to know what other people are...

Flexi Go for it. My son is doing a brisket right now. We both live in the Chicago land area and the weather for today 1/22/05 calls for about 8 inches of snow and winds out of the north at 25 mph. temps in the low 20's. The key thing is using a wind break. BLOCK THAT WIND. It's your worst...

Try a boneless leg of lamb with a mild rub, or brined double thick pork chops.

This should help.

John Yes, put the paper towels in the mouth of the bag. Make sure it's not where the seal is going to be. As the air is sucked out any moisture will be absorbed by the towels and the seal will be complete by the time any liquid reaches the seal. Making the bags longer really helps. You can wash...

John If you are using a roll for your bags, make the bag a little longer than needed. This will eliminate the wrinkle and you can reuse the bag. Take a paper towel and wipe the inside of the bag where the seal is going to be. If the product that you are putting in the bag is moist place a...

Doug Check this out for preparing ribs. View the video at the bottom of page 2.