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Oh, just curious. What do you smoke on?

Sounds like you may have to move to the good 'ole US of A. LOL!

I find that spare ribs usually take about 6 hours. I use the tear test as well.

I have used Royal Oak briquettes and found them to be about the same as Kingsford. Maybe that don't last quite as long, but similar IMHO.

Ever consider a fire bowl. I have one of theses and love it. Very stable, looks nice. Not cheap but wiil last and won't ruin your grass. Check it out. Copper Fire Bowl

I have had several water pans in the last few years get burnt on grease. I never bothered to try and remove it, and it didn't seem to affect anything.

I wouldn't worry too much about the caked on grease. It shouldn't affect anything.

I've also seen them at Lowe's. I used to make beer can chicken with just the beercan and it's really unstable. The beercan holder is solid.

I "cheat" using the oven sometimes, mostly in the winter time. I usually put my butt or brisket in a roasting pan, pour a little beer or cider vinegar if it's a butt. Then tent it with foil and finish in the oven at 225.

Be sure to let the butt rest a while before you pull it. I like to get all the fat I can out of it while I pull it. I like to pull it into about chunks about half the size of my thumb. I give the fat and the bones to the dogs, they love it, and I give my cats a few peices of pulled pork while I...

I have had problems getting a complete thaw in the fridge even after 3 days in the fridge. But, if it is mostly thawed and maybe still frozen in the center you should be ok. I do 'em still frozen in the center all the time and it never really seems to affect anything.

I forgot. Do your picnics rest before pulling? That may help. I usually put the picnic in a roasting pan when I pull it, tent it with foil and let it rest for an hour to two hours. I find if I pull my butts or picinics to soon a lot of the moisture evaporates or runs off into the pan. Might try...

Phil-D. I think you may have cooked your picnic too a little too much. I never go by the temp, but I always leave a probe in the meat to give me a guidline to where I am at. I only cooked one to 205 (I did that just to see how it would turn out) and it was the dryest picnic I ever did. I just...

I hear tell of folks using one of those big cans of Fosters beer half full like a turkey stand, you might try that. IMHO though I would try to find a the same size can of a different kind of beer though. Fosters- Australian for horse pee!

I hear white oak is better that red oak. White oak is sorta of mild though so when I use it I like to blend it with apple or hickory.

I've never been able to tell a difference between rubbing either brisket or butts the night before. The rub will not penatrate more than 1/8 to a 1/4 inch into the meat anyway. Now I just rub while I wait for the smoker to heat up.

Most definitely. What's her address, I'll race ya!

That reminds of the Simpsons when they tell Homer he's a Rage-aholic. He then screams "Oh no I'm addicted to rage-ahol!" I'm Brian L. (aka Tennessee Smoker) and I've been addicted to Q for 6 years.

I don't see why you couldn't use the minion method. BTW- What do you think of Calahan? GO BIG RED!

I just saw part of that didn't sound to clear. Don't bother smoking if you decide to blackened skin , and you need high heat the blacken and blister the skin. I think it gives a great roasted/smokey flavor.