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Cool Larry thanks, next time I will try Craig's paste to see the difference.

Thanks guys, it was cool to finally do one and it came out great. A lot of credit to this site and its members, I have read so many brisket posts that during the smoke it felt like I had smoked tons of brisket. Interesting though that I was a bit leery until the end, but the HH method works...

Amen to that Larry and thank you. Do you prefer a paste and then dry or just dry for this? I saw on the old thread you had a dry rub with turbinado you were trying. How did it turn out?

Awesome job Daniel as usual, all of your posts rock and inspire. Very nice.

Tri tip looks great Mike, I have to try one on the WSM, I did one on the Performer with a reverse sear. The fire wire seems handy, how do you like it?

A bit over 5 hours, a 12 pound packer. Probably took a bit longer seeing I was closer to the 300 range in the unfoiled stage.

After reading what seems like every brisket thread here, picking the brains of accomplished pit masters I finally did my first brisket. I went the high heat route, kept it closer to 300 during the first stage, figured the longer the brisket is in smoke the better. During the foil stage I was...

Martin's potato rolls.

Thank you Kevin, looks like I may have another addiction. I checked out those links and other sites and have found a lot of info. I just love the whole idea of it and the simplicity. I am going to pick up a Lodge dutch oven with the legs. Going to test a few recipes before the trip. Thanks...

I am going fishing in Northern Quebec in June and on some of the days we are going to make lunch in the woods instead of heading back to camp. I have been checking out a bunch of sites about cooking outdoors with a dutch oven. I love the idea, never have done it. Does anyone have any good...

I managed to wear out not only my nephew Wyatt on Easter Sunday but Luna (8 months old) as well

I saw on another post you were a few hours in, good luck with the cook. Like the others said you should always allow for more time, especially if your are chilling right away and not meeting a deadline but in that range I never had one go 2 hours a pound. Wait, my first one I did took that long...

Did someone say " Dogfish head"? Had the Robert Johnson Hellhound on my ale. Sick beer, I read the label and saw "ale brewed with lemons" and expected something lighter, when I poured it and saw the color I read more carefully and found it was 10% ABV, dry hopped beer with centennial hops so its...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Frank D (Wenatchee): Hi I have a pair of pork shoulders weighing 9.5lbs and a 7.75lbs. It is my intent to do my first pork butts as an overnight smoke...

You can foil ribs and still not have them FOB, just don't leave them in too long. I use Kevin Kruger's high heat method. http://tvwbb.com/eve/forums/a/...570078774#8570078774 If you tent them it will do as you said, protect the color.

Figured I would add this since no one brought it up but a fire extinguisher and carbon monoxide detector for your house. I have a friend who recently had a fire on her deck from her smoker and got burned pretty badly.

I had to laugh. I've had the same experience. Make sure the Royal Oak is USA made. Some of it is made out of the country and the quality varies greatly. The bags look the same, but it should say Made in USA somewhere on the bag. </div></BLOCKQUOTE> Great call Gary, I bought a bag not knowing it...

Sorry to hear about your struggles Steve, maybe we can set up a fund and have everyone who has made your classic # 5 sauce send you $1 lol. Heck you could get a new smoker and then some. Just wanted to thank you again for the recipe, can't tell you how many times I have made it. I have given up...

Get a maverick ET 732, makes sleeping easier. Good luck. Eric

He speaks 2 langauges so we can cut him some slack. I go thru the same thing with my Father who is French Canadian, we are builders, specialize in bathroom remodeling yet still says plum-Ber. Still does not know the difference between " I will be there within the hour" "Within an hour". I can...