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Larry, What do you put on your pork. I have been using the same thing since after my first cook because I found something I really liked, I want to try something else for tomorrows #15 pork butt cook. Thanks for the great pics.

I have used a Lang model 84 I thought it was a great unit. it takes more attention than my WSM though. It held temps just fine but had to add fuel about every hour.. Very well built, I liked the warmer section too. Sorry I cant compare I have never even seen the Klose.

Greg, I have been using the royal oak with pretty much the same results. I get the popping with the RO also with the control problems. I am out now and used kingsford briqs last weekend with good results. I keep saying I am going to stop buying RO but I always go back to it. Dave

Phil, If it is free, get it and you give us a review.

Steve, Welcome to the smoke house. Yes is the answer to your question. Plant some trees in the yard so you don't have to pay for the wood all of the time. I had three apple trees, now I have two. I will need to plant another one. You don't have to use lump, but whatever you decide to use start...

Joe, I concur with Kevin. I don't think you over cooked it, I thinkl it was the broth. I cooked a #9 flat friday I wrapped it at 165 and then unwrapped it at 195 I left it on quite awhile even after reaching 200 degrees. It was not over done it still cut nicely against the grain and just pulled...

Not that you didn't have one, but try sharpening the knife. I was using a dull knife at someones cabin I was smoking at and dull doesnt work very well. Don't you just love the smell of wood smoke Dave

Sorta Long, (Les Stubby) sorry I crack me up. I have done something similar and what i did was cook the butts the day before. The day of feasting I heated it back up, then pulled it. The butt was still moist which I was worried about. I used the WSM to reheat at about 200 degrees but you can...

I JUST WANTED TO THANK EVERYONE HERE FOR A SUCCESFUL DAY OF COOKING. I WENT CAMPING AND FED 46 PEEPS LAST WEEKEND I MADE #35 PULLED PORK 2- 1/2 SIZE STEAM TABLE PANS OF CARRIES BEANS COLESLAW THE REST OF THE MEAL WAS UP TO THE WOMEN TATERS MAC AND CHEESE AND STRAWBERRY SHORTCAKE EVERYTHING WENT...

apple is forgiving, but I have tried green pear for instance and it left a real bitter taste in the meat.

Dudes, How long do you leave the burner on?

I took Ed's class at his house, and I have done a couple of cooks both ways and I like the quick method. I also like the pans, alot less mess with the pans. I have had #10 butts in the pans before and they turn out real nice. Problem comes into play if you want to do more than #20 of pork at a...

I have two Apple trees that supply me with my smoke wood Just keep enough cut and dried in the rotation and I am good to go.

I would continue with my weber grill until I saved enough money to buy a Lange model 84 I know you said $1000 but this is smokin.

Robert, It is still new so be patient and it will settle down after a couple of smokes. Mine stayed pretty hot the first 2 cooks too. Keep notes to refer back to for some self help. I do and I still seek advise now and then. Good luck and have fun,

thanks Kevin I made #20 of pork yesterday for some families from church that are ill, so I just took that to them. When I got back the bird was done. Only took 3 hours with the temps starting at 250 and rising slowly to 350. Bird looks great. I just lost my patience waiting for temps to rise...

Thanks Michelle I think I'll give that a try, temp stil at 300 I would like it to be 350

Is that an egg your cooking on? Looks great to me. It's 8:50 in the morning and I'm getting hungry for BBQ

after I posted I put it back on the cooker the temp dropped to 300 deg and seems to be holding there. Just a moment of panic and a lack of patience Thank you for your responses and support. Keep it smok'in

I have a #16 turkey on the cooker, the cooker wont go above 250 Deg. It has been on for an hour. I just took it off and put it in the oven and the cooker went up to 350 deg (where I wanted it) Can I assume the turkey is the heat sink and once it heats up it will be up to temp. I need it done...