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Is it just me or is there way too much emphasis placed on people following recipes of people they think are superior to them and not enough of doing things trial and error and how you think they should be done? I can't count how many Aaron Franklin and Harry So's videos threads have been started...

No no no don't trim the fat cap place it fat cap down and generously apply rub to rest inject with melted butter and smoke to 195 if it isn't the best pulled pork you had let me know

Seriously people get a grip on the liability crap he's obviously smart enough to know the liabilities that are very slim and knows the much bigger part which is making those people happy that want his bbq it all falls back on the school which ever way you look at it

Ever see the moms gets sued for spaghetti dinner fundraisers at school ? Nope!ever see chili dinner competitions at a school get someone sued ? Nope! Ever see a baked good fund raiser get someone sued? Nope... In a different situation sure but cooking for a group of people who asked you to do so...

Dave I wasn't saying you were wrong I live In the country have cut a ton of firewood apparently your seasoned wood is different from my seasoned wood since yours is for smoking mine never was until last couple years wasn't trying to offend you

Different strokes for different folks

Please don't figure 6 hours for the ribs unless you want to over cook them plan 4 to 5 hours for ribs and 10 to 12 for butts 2 to 3 for chicken

Holy cow you all need to lay off the Rush Limbaugh .. Not everyone is looking to sue every time they get the runs ... Cook it for them and charge them a proper going rate see what a local bbq joint charges for an entire butt... Prime bbq a team that's on bbq pitmasters has there butts (shoulder...

Real seasoned wood has to sit for a long time often longer than the 6 months already mentioned only reason orchArd would have wood useful to you is if they had a dead tree they wanted hauled off green wood won't burn well

I agree my entirely family taught me about how fat makes for a better tasting meat and that has always been true in smoking I think the only reason for trimming fat is purely for aesthetics

I think it keeps temp down at beginning when charcoal is really going and by time your late into cook and charcoal is of much less quantity the water is a lot lower and allows charcoal to give more heat somehow it works perfectly cause most times my cooks stay within about ten degrees over 12...

I always run full pan with anything that's what it's designed for

Yes over cooked if ribs fall off the bone they've been on too long

Just season it with what you like ..

Different cook times? You can cook all four slabs on your weber at once and as said previously foil wrap in towel and stick in cooler it'll stay hot no worries

Ryan I think just the opposite I think anything should be fat cap down that takes several hours to do allows meat to cook more evenly and holds moisture from escaping out bottom I tried my first several butts fat cap up and none of them were near as good as having fat cap down so just like...

I won't ever trim another fat cap off I think it makes a considerable difference in the results of how anything I've cooked turns out without the fat cap I feel the product isn't near as moist

Down! That's what I prefer!

I would just use water ... Don't know why you wouldn't

Don't think pellet cookers are taking off personally they sit here collecting dust in every outdoor and hardware store with crazy price tags and metal thin as a pop can recently was chatting with a bar owner bout smoking bbq and he said wait til you see mine so he walks me outside to a several...