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BF I may take you up on the offer. I'm going to expand my radius out here a little bit and try to find something local. If not I'll blitz you and email and work something out. Thanks

He's probably home trying to figure out why he has kidney problems from all the chemicals embedded in the oil drums. MMMM, chemical laden food.

I've never experienced a different taste. Same wood, same tree, same taste. Athough the chunks usually make the taste stronger and I'm that's because they burn through the entire smoke because of their size. I have a heckuva time finding much variety where I am. The only chunks I find are...

I'm assuming he just soaks the chips in water and puts them in the box. When they're burnt, you're SOL. Lets see him throw a packer on there.

Don, I ran into some 12 lb packers in Wally World last week. Also, if you have a Costco or Sam's Club near you the butcher will arrange to get a packer for you if you ask. At least they've been helpful to me anyway. Just make sure you tell them not to trim it or at least trim it to your...

I've made trashcan turkey but not that elaborate. Simply put a stake in the ground with a ball of tin foil on the end. Put the turkey on the stake (the tinfoil ball on the end of the stake slides inside the turkey and keeps it from sliding down the stake). The turkey shouldn't be more than 6...

Sometimes I smoke my brisket fatside down with bacon strips over the top. I like the flavor it adds and it's a nice change of pace. The only thing you have to do is take the bacon off during the last hour or so (depending on the size) and spray with juice, because bark won't form under the...

I'm starting to get a backlog of all the food/bbq shows I'm taping. My TIVO gets 32 hours of video and my wife just yelled at me for only leaving 4 hours left for her. Of course all is USUALLY forgiven when the ribs and brisket come off the smoker. On that note, I finally found a packer...

I second the motion for Smoke and Spice. Haven't tried Kirks sauce book, may have to give it a looksy. While your smoking you may as well read Alaskan Bootleggers Bible so you have something to drink when your done.

Thats a sweet tool kit Vern. I need to get me one of those for tailgating. Much better then hauling my stuff in a paper bag.

Chicken wings in the turkey fryer is the way to go. Mix up some Franks hot sauce and some butter and everything will be alllllright. I'm smoking T-bones on Saturday. Not sure about Sunday yet but I'm leaning toward pork loins but the chili idea sounds great. 'Bout that time of year to bring...

I used a blend of Hickory/Mesquite last weekend and thought it tasted great. Haven't tried cherry on brisket yet, sounds a little to tame for me.

Hey mike, I was thinking the same thing but instead of pulling them I'd still quarter them. I got some beer can stands that a friend of mine welded and can fit 4 chicks per rack (depending on the size of course). I prefer keeping them whole until the end for moisture reasons. Although I do...

Thanks for your input. The ones I mentioned to start off the thread were the ones I liked the feel of when I held them in the store. I'll have to make a return trip to do a grip test on the Forschners as well. I've done some "dry runs" and feel tests in the store but I wasn't sure of...

Following my last smoke, I realized I needed some new knives for the job. With my current set I may as well have broken the window and cut me meat with some glass instead. I was looking at Henckels and Wusthof. If any of you have experience with these (or something better) I'd be glad to hear...

I smoked the roast today and treated it like a 3 bone rib roast. I have to say that it was delicious and earned much praise. My wife couldn't get enough! The only thing I did to it was covered it in Worcester sauce then spread on the montreal steak seasoning, pretty much what I found on the...

Tom, The fun that I'm going to have with that roast is well worth the earfull I'll get for smoking it.

Thanks for the reply gents. I guess I'll go at it like it's of the boneless variety. Also thanks for the heads up on the profile, it has been adjusted accordingly. Ahhh, another great weekend of firing up the wood and coals.

Since I've done well smoking Briskets and ribs so far, it's been requested by my fellow sunday football gang to smoke a ribeye roast. My better half has a 6 pounder in the freezer. It doesn't appear to have any bones in it, just a big ball of beef with a nice fat cap. I've read a lot about...