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Hickory and Pecan...I've also used all pecan with great success...

Informative article... In the real world it just doesn't quite match with my repeated tries with the new product although I've tried many of the adjustments...it doesn't "drive through" the finished cook time like the old product...meaning there seems to be less margin for error when it comes...

Just a few notes: a) I didn't get a chance to use the Weekend Warrior variety of Wicked Good this weekend either...not a weather issue...an in-law issue...worse... b) I think the "Big Green Egg" variety of lump is actually supplied by Royal Oak...that's what is reported on the Nakedwhiz...

Any results using the Wicked Good Weekend Warrior blend for a butt smoke you mentioned Dan? I'm going to give it a go tomorrow...

"With all due respect, and acknowledging that we're all entitled to our personal opinions (and having plenty of concerns myself about the state and power of corporate America, which I won't get into here!), I think it's cynical to think that Kingsford set out to screw or manipulate consumers by...

There's no question that the bottom line here was...well...the bottom line for Kingsford...that's why they changed and why they're stretching the truth a bit in their advertising...like everyone else out there...offer a product for the same price (or higher) but there's either less product or it...

I've held off commenting on the new K-product until I've heard more long low and slow experiences with it...on the one hand, I'm with Chris A....let's keep posting our experiences and experiment with the new product to see if simply takes a slightly altered technique to get it to last...on the...

Can I store brined chicken for half a day to a day in advance of my cook or do I need to get it into my WSM as soon as possible?

Just finished my first cook with regular RO bought at Lowes for 5.77 a 20lb bag...(I am very interested in more information on the premium/plus variety so keep posting!)... My cook was loinback ribs...the RO lights slower and during the cooks they seem to gain temperature slower...I couldn't...

Ok, I scored the last six 20lb bags of the old Kingsford at Walmart last evening...but I'm in the market for Royal Oak to give it a try... I live in Frederick, MD...where can I find RO in my area?...RO of any variety will be fine but I'd especially like to try the briquettes... I'm willing to...

I've posted my review of this book elsewhere some time ago...it's just outstanding...I've tried the ribs and the chili (the unhealthy variety) and both were excellent...F.Y.I....the chili is by far and away my son's favorite of all time BUT only if instead of the chili beans called for I use...

The interesting thing is that about 4 or 5 months ago I posted a question about Kingsford because I noticed, after buying my usual batch of Kingsford Original, that it was visibly different and seemed to react differently...it was much darker looking, flamed up in my chimney rather than ashing...

I used foil backed blueboard...you can find it at any do-it-yourself store like Home Depot...the inspiration for this material came from a gentleman who taped it together thereby not making it very "flexible" or easily stored...look under "Tips & Mods" and then "Cooking in the Wind, Rain, &...

I live in central MD with pretty much the same types of temps and I live on top of a hill that seems to have a breeze all year round...the best thing I did for WSM cooks was to create a wind/weather break that I devised with some inspiration from this site... It was cheap, incredibly stable...

My wife is from Memphis and we had Corky's at our after wedding family gathering back in '91...the Q was great then (not so now) and the sauce was average...can't comment on it with any specifics...we prefer the sauces from The Commissary in Germantown (which is quietly a great Q spot) and, by...

Apologies for the delay... I'd love the recipe...feel free to send it to the address in my profile...I've also looked through some of my Raichlen's BBQ books and found what he considers to be Leonard's mustard slaw...we'll see... Thanks!

Not sure if this was posted as of yet as a resource for comparing different kinds of lump and Kingsford...you can't get to this site by clicking on it...BUT you can get there by copying the address and then placing it in the address bar of your web browser...not sure why...

My wife is from Memphis and loves Leonard's pulled pork sandwiches topped with their mustard slaw (so do I!)...no other slaw seems to fit after we tried Leonard's slaw including others in Memphis...it is an outstanding compliment to the pork and we've tried many other styles including vinegar...

Great suggestions...thank you... When you light it with the propane torch is it in the chimney or...? Can you use the minion method with this type of lump or does it all need to ashed over first?

I've received two 22lb bags of Wicked Good Competition Lump...from what I understand it's a loooooong burning lump but "heck" to light...does anyone have experience using Wicked Good Lump in their WSM? What's the most effective way to light it?