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Just for those who are interested...used The Stoker with Wicked Good Weekend Blend natural lump charcoal for a six rack rib cook...used Minion with oak and cherry wood... The cook went fantastic over the course of 6.5 hours (my wife likes ribs over done - typically, I'd run the cook a bit...

Great googly-moogly...why Corkys in the first place and why brisket in Memphis?!!!! I'm married to a Memphian and we were married in Memphis...I'm from Central PA where BBQ, to me, was a sloppy joe until she introduced me to BBQ...wow, what an eye opener...never had anything like it... Where...

Whoa...lets go back to the beginning...injecting meat is foreign territory for me...I DO want to try this hopefully within the next couple weeks...sounds great... What do you use to inject the meat with? Is there a special kind of injector?

I used two 16oz. Campbell's Pork and Beans

Tried all of the aforementioned time and again with the canning lids...nothing but aggravation...

Ok, I watched a show on Memphis in May and one man talked about cooking his pork butt at 210 for nearly 24 hours...this leads to some questions for the "experts" out there... 1) Will the product be significantly better if you use a lower temp. for a longer period of time? 2) Will the product...

I've had a Foodsaver Pro III for about 6 months. It has just recently come in handy for storing/freezing pulled pork in 1lb increments. I use the small containers for storing extra rub and for storing brown sugar...very handy. I also use small containers for some bulk spices I get at Sam's...

Made it for a gathering/cookout with people I didn't know well at all before the night began and they loved these beans. They helped to make a nice impression. I used different BBQ sauce off the shelf (I think it was a "Jack Daniels" variety) and a regular store bought rub but followed the...

Ditto...I only use the door in the "upside down" position.

Well, I don't believe in much if any sauce on ribs or pulled pork for that matter any more...we don't like KC thick (cover up your meat) style as we experienced in KC or the Carolina varieties at all (as we experienced in Carolina)... My wife's from Memphis where they keep it all about the...

Yeah, as I've said in the past...I'm not nuts about the amount of new K that needs to be used on some long cooks but at least it's do-able...not the doomsday everyone was talking about when the new stuff came out... From experience, ya gotta use less coals to start than in the past using...

I'd asked this same question some time ago after my first rib cook using BRITU...we found nearly all the flavors to be enhanced the next day and I wondered if anyone waited a day to eat their smoked food on purpose... My family...who's never around the smoker and the smoke...swears the BBQ is...

It's all about air flow... You're going to find differing experiences with the new K good and middle and bad...this includes myself which, now 5 tries with it, I've had good, so-so, and a bad experience(s) with it... I think it comes down to this...air flow...wind is enemy #1 for all fuel and...

Thanks for your thoughts concerning the smokewood and lump given this is my first experience with lump...I had anticipated more of a smoky flavor given the more neutral fuel...I attribute this more to my inexperience than with the lump... I was wondering whether the slightly higher temps within...

nearly 24 hours... Stirred the coals at the 22 hour mark when it dipped unattended to 220...Let the vents go and it ended up at 306 at the 23 hour mark...knocked back the vents just a little...still at 260...the Wicked Good Warrior Blend just keeps on chugging along...makes me wonder what the...

The new K-product is ok...not quite the doomsday product most called it when it came out...but I'm not crazy about it nor the extra cost (up front OR because you use more)... I've tried it quite a few times and, yup, it's different...it took me until the 4th cook to get use to it but it's still...

Well, I finally got around to trying Wicked Good's Warriors Blend lump charcoal which nobody seems to have tried on a long cook on these forums. For those living in a cave these past 6 months, the much loved, super long cooking, Competition Blend lump can no longer be bought so some folks have...

I'm 41 years old...more than your grandkids will love the cake ... By the way...it's called a "Refrigerator Cake" because it does need to be refrigerated...

Had to chuckle when I saw this...we've had this cake for yeeeeears...we call it a "Refrigerator Cake" in our family in PA... We've used the orange cake mix variety but you can also use simple white cake mix and use all sorts of jello flavors...not sure the topping (note, I didn't say "icing")...

Pecan & Apple for the ribs...Pecan is also fantastic for butt...