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Hey guys I have a couple questions concerning Larry's rubs. Tonight I wanted to do an overnighter with a couple of boneless shoulders. Then tomorrow I want to make some ribs. This will be my first time using his original rub on these. My question is do you guys use a mustard or oil to help...

Looks good Jim. I have never considered grilled carrots!

Sometimes I feel that we as cooks are own worst critic! That always makes for better cooks in the furure. Vince

Maybe they have something to do with the process of when the lump is made.

Looks great to me. Very nice looking bark!

Excellent looking birds!

Anyone here find rocks in their RO lump after it burns down? I found two today after a spatch chicken cook. I thought these were only found in the CB lump!

I have been wanting to get a second charcoal grate for my wsm. My thoughts were I could crisscross them in order to keep lump/charcoal from falling through. A lot of guys talk about doing this with another grate so I was thinking about giving it a try. I find that a bunch of the smaller pieces...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Christopher_C_ G: I am using a foiled empty pan. No water. After a while it did settle down. I had to leave the door open a bit to get it to hold 350...

Next time try using more lit to start with. I have found that once I get a full chimney lit it has actually rendered about a 1/4 of the coals. Also doing the door prop mod might help you as well. Vince

Christopher it might just take a bit longer to do to the lower temp. Not to worry I'm sure it will be fine. Not sure if you are using water or not but that might be the issue you are having. I would use a empty foiled pan for what you are doing. Vince B

With you basting I'm sure that is what is doing it. Next time do just as you did this time and leave the mop/spray out. See if you see any difference in the meat quality and also the cook time. I personally have laid off spraying my butts and I really did not notice any differnce in the...

I have quite a few stall between 165 and 180*. With that being said once they reached 185* I had to keep an eye on it because it would start to ramp up quickly. Not sure if you have been mopping or spraying this cut but that will definitly add to the cook time.

Nice head light Larry! Food looks good as always!

I showed my wife the original post with the picture in this thread. She said that the plate looked good. I told her what it was and asked if she would try it? She replied never. Me personaly would try it. I'm so hungry I could eat a horse!

+1 on the little cutie pie!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I put in a full...

How are you doing your minion start? If you are placing unlit over lit and assembling, then tossing your meat on this might be the issue due to not having a clean burn. I normally load the basket and then add some lit to the top. If I have not already mixed some smoke wood in with the unlit...

I think if you are planning on going this route, you should close down your vents in order to reduce the fire. Including the top one. Once you get the temps about 50* below your desired temp then open the top vent for a while to stabilize. After which I would add the butts. The only issue I see...

I have not spent the time to really pack lump in the basket to get the real long burns. So I can not tell you how long of a burn I could get. I normally use RO when I do use it and find that it does burn a bit quicker than regular K. For shorter cooks I like to use it and always use extra just...