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Royal Oak lump in the reddish bag and the RO steak house in the green is the same stuff. The reason for the new green bag is so people would not get confused with briquettes over the lump when buying their products. Vince B

Wayne don't let a little snow stop you unless it is really windy. I cooked on mine a few weeks ago in the snow, 10-15 mile winds, and 0 to - 0 temps. My wsm is old and leaks air like a $*%$@! However as cold as it was I ran all my bottom vents closed and the exhaust partially closed for a bit to...

Are you using water in your pan? If so try the clay saucer mod or none at all. I use this all the time with a minion start and do not have an issue. Vince

The only place I have been able to find full packers is there. The last one I made turned out pretty good. Not sure what grade it was and I did look to see if it was choice or select. Not sure but it was good. Vince

I bought a ready to cook smithfield ham that I want to make on my weber smoker. On the package it really does not say what temp to cook the 9lb bone shank cut ham. It just says slow cook. I know that we want the inturnal temp around 150* to be done. However I was planing on making a standing rib...

You can add me to the list of haters of the Brown recipe. I did it once and will never do it again. I did the whole nine yards following the recipe. I swear to god the spices of the bark was like eating peppered beef jerky. Way to spicy and I threw....threw the bark away!

Normally I just make my own and to be honest I have purchased a couple mixes from members on line a couple times. Larry Wolfe is one of the members here that hooked me up! Aaron if you can get friends and family to pick some stuff for you that's great however you might wind up with some ones you...

The only difference I can see is the way it smells when it burns. Lump smells sweeter to me however I like the fact that I have better control with K in my wsm. Thats just me. Use what you like and don't look back.

Ryan I have to admit I'm chuckling a bit from the mental image in my head of you running around like *** do I do! I'm glad you were not hurt and or the house. That is crazy and something I have never thought about. I always remove the foil to toss the grease out and never reuse it after...

Keep in mind that most kids might like fall off the bone better than what most of us like. Myself I usually use foil for a more consistant cook. It also helps to make sure your food is done when you want it ready. Just a thought. Vince

I found that lump gives off a bit more flavor than K. However I have better contol of temps with K. Vince

Nice looking cook!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck_B: Hey Vince you are normally a dedicated Tailgate Weekend guy what are you planning on cooking? </div></BLOCKQUOTE> This Sunday I made a slab...

Bill not sure if finsihed temp is really important here. I did one a couple of weeks ago and foiled at 160* in a foil pan. Then cooked an additional 3 hours until it was fork pullable. I did cook this using Larry Wolfe's pepper stout beef recipe and it was awesome. I shared this cook here and on...

Bill Im glad you had a chance to make them! I was actually thinking about making them this weekend because its been a while since I last made them. The real credit for this recipe goes out to Ray Lampe. Thanks none the less. Vince

I find that tying them actually makes them cook more even and IMO they are more juicy this way. I have done my last few this way and they were some of the best I have ever made. I say tie em up!

Not sure if temp was the key here but I'll give you an AMEN! The last couple I have done I tied with kitchen twine and they seemed to cook much better. Vince

I think with a 5lb brisket you will not have a problem. I find that flats cook pretty quick and if you foil it around 160* or less it should be done early. If anything hold the brisket in a cooler while the ribs finish up. IMO your just fine. Roll with it! Vince

I would think as long as you get the turkey into the 140* range within 3 hours you should be fine. I think after 4 hours you are in trouble. Hopefully someone else can chime in before it's time to eat. Vince

I say trim it down some.