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I only use lump charcoal. That eliminates any doubt. Lump charcoal is all wood, no binders or chemicals.

If you have trouble again getting your temp up, add a few more lit coals.

I brine all my chicken, whether I grill or smoke. It not only keeps it moist, but adds flavor to the chicken. In the smoker, I use a dry water pan so the temp can get up to 300*. This will help the liquid steam. The liquid doesn't have to be beer. It can be any fruit juice or water with garlic...

What I do with my giblets and the neck is place them on a sheet of aluminum foil. Drizzle olive oil on them and sprinkle my home make rib rub on them. Roll the foil up and place on my gas grill. I slow cook them on the upper rack for about an hour.Take them off and eat them as an appetizers...

You can use just about any liquid you want. I've used beer,orange juice,apple juice, and even used diced peaches with syrup. Pineapple juice would work fine also. Just go to the juice aisle in your grocery store and pick one. Just fill the can about half full. I set my smoker temp at about 300*...

Greg I like to use hamburger buns. I also cheat. I like to scoop out some of the bread on the top bun. It acts like an upside down bowl, allowing you to get more pp on the sandwich without having it fall out.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Mark how do you adjust for wind? <HR></BLOCKQUOTE> Shawn When I want to adjust for the wind, I just put up a couple sheets of plywood at a right angle to block the wind.

Like Darren says. Just do it. This is not rocket science. There are so many variables. You'll just drive yourself nuts. Trial and error win out. Just have fun.

Here's a rub that I use on pork shoulders among other meats. 1 cup brown sugar 1 ½ TBS chili powder 1 ½ TBS garlic powder ½ cup paprika 2 ½ TBS salt 2 ½ TBS ground black pepper 1 tsp cayenne pepper 1 ½ TBS onion powder I mix all of the...

When I make my rubs with brown sugar, I mix all the ingredients together and run them through a fine sieve twice and place the rub in an airtight container. This helps to remove the lumps. I then shake the container just before using and any small lumps disappear.

I like to use creole butter injectable marinades. It seems all the other flavors don't do anything for me. Click here and go to store to view marinades. They come with a plastic reusable injector with a metal needle that is easy to wash.

Definitely brine. I'm doing a whole turkey right now in the smoker. I also put a rub under the skin of the breast. Spray your breast with apple juice to help keep it moist.

Jerry, You might tell your friend to look at ECB MODS first and then try some ribs.

Why would you want to tie them together? Seperately you have more surface for putting rub on. I've done butts that were about 4 lbs each seperately and they turned out fine. They will cook faster than a whole butt. Tied together one might finish sooner the the other. Not all butts cook at the...

It depends on what kind of chimney you use. The Weber chimney has holes on the upper side to allow more air to enter. Some of the cheaper ones don't have these extra holes. Make sure your chimney is out in the open so it can get a breeze to fan the fuel. It also depends if you keep your charcoal...

I had an ECB before my WSM and I thought my Q was outstanding. Smoke ring, bark, flavor etc. just a little hard controlling the temp. So don't let the big bullies scare anyone away from their WSM. Keep on smoking.

When I do Fresh Polish sausage, it takes from 1 1/2 - 2 hrs. to smoke. Pre cooked sausage is only being warmed up. It's been smoked already.

I've never smoked a veal breast, but if you are going to smoke one, I would not do it with the salmon in the smoker at the same time. Your veal will likely pick up the salmon odor. Do the veal first and the salmon second. Then I would rinse out the smoker so the next smoke won't pick up the odor...

Adam Here's the Brinkmann website. Look for Outdoor Cooking.....then To Parts/Accessories. Brinkmann

Jim Spatchcock is just another term for butterflying a chicken. Hope I didn't scare you. It still tastes good no matter what you call it.