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So...you're making pulled pork when your wife is away running a marathon. Did you get permission or this a secret indulgence from an otherwise healthy diet? C'mon, you can tell us the truth.

I generally like the show and find it fairly interesting. i had no idea that so many people actually liked the taste of margerine. I really do want to see Trigg's pistol in his boot.

I heard that Johny Trig carries a pistol in his boot. Did you guys hear that Johny Trig carries a pistol in his boot? There is a rumor going around that Johny Trig carries a pistol in his boot. This tidbit was entertaining the first time that they said it, but do I have to hear it every week...

The two winters that I spent in Ames, IA were the only times that I had my eyelashes freeze together. Do I miss it? NO. Of course, Iowa State never won a bowl game while I was there. Maybe that would have made everything seem warmer... Apparently not.

I cured my own bacon a couple of weeks ago using the garlic/black pepper cure described elsewhere on this site. Pork belly was obtained at a local Asian grocery (the lady wanted to know what I want 5+ pounds of belly for - apparently there aren't many caucasian-Americans buying up large...

I bought cob smoked bacon before and found it to be quite delicious. I'd be willing to try pimeapple tops, but I would start with a short cook and inexpensive meat.

How is this for a compromise? Place the chunks on the WSM racks and run at low temperature overnight (without water in the pan). For some reason I really like the idea of "smoking" the smoke wood...

Capers. Blech. BTW, I will never ever describe myself as a foodie.

By the way, the Cooking topics section on the main web page has the recommendation of alder or fruit wood for the brown sugar salmon. I still vote for apple.

I'd vote for a light application of apple wood. I suspect that cherry would be okay, but I use apple a lot and I am more familiar with its properties. My disclaimer is that I have always used alder with salmon, but the apple should be really good too.

Best I could find:

Pecan is also very pleasant and simliar in many respects to hickory. I personally would go with all pecan just so that you can get a taste, so to speak, of what it is like. If you like 4 chunks of hickory then try 4 chunks of pecan. I use pecan a lot more often than I use hickory anymore.

I had similar results. I won't be using it for overnights again. Link if you are interested.

Chris W., I'm with you on this one. Also, I find it unacceptable to make fun of engineers or engineer-types (which he used to do on his website). Society would break down into barbarism without engineers to keep things rolling. I will say that I just ordered Jamie Purveince' newest book, I...

Your smoke wood amount should be fine - I did ribs this weekend with a chuck of pecan and two chunks of apple, and I liked the amount of smoke flavor that I got. I assume that your wood is nice solid, cured wood and that you are reasonably sure that it really is cherry and hickory? If yes...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Holloway: I saw the show and was impressed with wood chick. How many readers here put slaw on top of their PP sandwiches? </div></BLOCKQUOTE> This...

You shouldn't wake up to a cold smoker - if you do it's probably not because of the charcoal. I found the competition blend to have noticebaly less life than regular Kingsford, but it had planty of fuel to go overnight.

I think that Dan H. has the right answer. Unless it is organic, it HAS been sprayed with something. And since organic orchards are a very small percentage of commercial orchards in general, you most likely are using wood from sprayed trees if you order chunks online or buy them in a store...

I eventually had the three bottom vents a little less than half open. I started with them 100% open and then adjusted them down during the first hour or two. I started with maybe a dozen lit. An update from the first post: I ended up adding some more charcoal around 2 and I took the meat...

I am finishing up four ~6# pork butts that I cooked with Kingsford Competetion blend as fuel. The charcoal starts up super fast (I like that) and smelled nice when burning. I put the butts on at 10 PM and the temperature was close to cruising speed by around 11. I started with a full...