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All I ever see at Wally Marts is the R. Oak. That's where I get it, but I'll ask if they have anything else next time. I also can only get 10-12 hours out of the R.O., and that was with packing it in tight to make sure there were no gaps.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">PS- The Picnic lump has barely began to burn down into the ring as of yet. Tons of fuel left. </div></BLOCKQUOTE> I have been using R. Oak for the past year now. Was using...

I use the leftovers all the time. Just shake the basket to let the ash drop off, dump fresh fuel over it. I tried to use the leftovers in the chimney several times, but got tired of the small chunks falling through the chimney while hot. The only problem I say to watch for is don't let the...

Just came back from Wall Mart, $1.48/lb Went to another "local" store, they wanted $3.47/lb for a packer. I asked the butcher "are you sure that's not the price for the flat", and he said that's their price for the whole packer. And they wonder why people choose Wall Mart.

To start, check this page out that Chris has on tips for bad weather Cooking: Cold weather cooking A lot of good tips from the "tabs" on the top of this page. Wind is the biggest issue IMO. Some use a hot water heater wrap from Home Depot/Lowes, some build really nice wind blocks. Check the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig castille: They'll be fine, just lay off some of the salt. I wish they wouldn't do that. </div></BLOCKQUOTE> Ooops, you got me by a minute lol...

Probably to late, but just cut back the salt in your rub.

If it is a high salt content rub, some even say pork will take on a "hammy" flavor if left to sit overnight.

That looks really good! Can't complain about that smoke ring!

Welcome, would love to see pics of your smoker. Post some of your experiences also.

I only looked at the one pic, (dial-up!!) I'll look at the rest at work, but from what I saw, great job. Do you have electric running to it? Have to have some place to plug the TV/radio into so you can Q and listen/watch something and relax.

As far as the mass production side of it, we have a local butcher shop the caters and has a team that competes in local comps. They have done pretty good at comps from my understanding, but we have had them cater at my work several times, and it is nothing to stand in line and wait for. The...

Thanks for the tip. I just use the big laundry room sink right now. Some times (most) I get grease water splashed onto the laundry machine.

My Wife and friends at work laugh at me because I always find something to pick at with my cooks, or something I want to try to make it better. Only complaints I ever get are from me lol.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron Pierce: Mostly I don't have to try to be scientific. It just happens. I'm an engineer by trade and at heart. I saw a chart posted, and liked it...

Ron, the Guru doesn't do it. My question is why do you want to be so "scientific" about it? The WSM holds remps great on its own, add the Stoker or Guru, set the vents right, and it's pretty much set it/forget it. Are you just curious about what happens during the smoke? Am in no way trying to...

I ordered from Natures Own before, (pecan) the wood was great. I put an order in for cherry on Oct. 3rd, got an email saying it would be a week or 2 before they got a new shipment in. Still waiting. By the looks of the header on their email, I wasn't the only one waiting.

Having the WSM running while you are at the wedding was a good suggestion, but have something in it so it isn't a waste of fuel. Stick a Chuck roast in it at least. Pulled chuck is great! I cook at 270-280 dome temps a lot for butts, and there is no difference IMO with the end results than doing...

Best rub I have ever used. Still trying to make my own rub that I like as much, but to no avail lol. I put a little mustard on, spread it with a pastry brush, apply rub.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stone: so -- picnics take a lot longer than butts? </div></BLOCKQUOTE> I have not found that to be the case. I used to do them all the time, now I just...