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They may be better, but they looked and felt like junk to me. But, as I said, I didn't give them a fair shake. Forschner has the general reputation of being just about as good as the better forged knives, even though they are stamped. And you're right about the sales tactics used by the...

Disclaimer: I'm not really qualified to comment on Cutco knives. But I'm going to, anyway. My sister brought a set over once at Thanksgiving when I was carving the turkey. She said they were Cutco. I picked up the slicer, held it for a minute, and put it down and got a Chicago Cutlery...

Foiling is personal preference. I like the 3-2-1 method; 3 hours naked, 2 hours foiled, 1 hour naked again. However, in Paul Kirk's class, he does NOT allow the use of 'Texas Crutch'. And he makes pretty good barbeque. I suggest you try it both ways and see what works best for you.

When I transported my WSM in my wife's car, I used lawn trash bags. I nested things as best I could in the bags. The bags kept everything clean, including the trunk carpet. It all fit OK. I never had much troubl just kind of pushing the ends of the brisket in a bit to make it fit, but you...

I find Lump is more volatile; I get bigger temp spikes than with Kingsford. So I feel Kingsford is easier to cook with. But I think the flavor of lump is a little better. Decisions, decisions. Fortunately, you really can't go wrong with either one. Lump charcoal has a reputation for cooking...

I have 2 chimneys, a Weber and some other brand. The other brand doesn't light well, and that oil on the paper trick works great. The Weber chimney requires 2 sheets of crumbled up paper and starts almost every time without any oil or addition re-lighting. Er, uh, at least, withe Kingsford it...

Costco sells pork shoulder butts. I have one in my freezer. It's a Farmer John, still in the factory wrap. It's huge; about 17 lbs, and it's boneless. It was $1.45/lb, or about $24 total. The last one of these I had I cut into quarters and cooked them separately. Some became pulled pork...

Smart andFinal has good prices on whole cyrovac briskets,but they are Select grade. I don't mind; they come out quite good, but not as good as choice.

Paul Kirk splits his briskets. If you are careful, you can find a diaganal seam that separates the point from the flat. Try to find it and slice along the seam. Paul Kirk hits the seam and splits the brisket in about 2.5 seconds. I don't split mine, but there are some advantages. The two...

Smart and Final has select grade meat. There's one close to my house and they are low priced, and the select grad is OK, but not as good as choice. Costco used to sell choice untrimmed briskets, but not now. Bummer. I get spareribs, pork loins, etc. at Costco, but not briskets. Costco did...

By all means, experiment around. That's the only way you an really know what works best for you. I usually use Kingsford, but I sometimes pick up Mesquite Lump at Smart & Final. It's pretty good and priced decently. In my experience, I think the Mesquite Lump has a little better flavor, but...

The WSM is probably better than most of the offsets on the market; especially on the 'affordable' end of the scale. Most offsets need a few modifications to help control the temp better. I have a pdf file with the mods outlined of you decide to purchase an offset. Most of the offsets do not...

I don't know all the trees that grow in Iraq, but in general, you can use just about any fruit or nut bearing tree. I have a pretty good list of suitable woods I snagged from the California BBQ Assoc. site if you want to see it.

Jim and Al, Thanks for the explanation. I'll try it that way next time I do a brisket.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Minion: here it is quickly, The only trimming I do is maybe some of the hard fat, I leave the fat cap on. On the otherside I will take off any silver skin small pieces of fat it may have. I rub...

Rick, one of my favotite dishes is Chile Colorado. You could use the Chile Colorado sauce from this recipe and simmer beef chuck or beef stew meat in it until it falls apart. Put in a bowl and top with cheese, or wrap in a big tortilla, cover with enchilada sauce and cheese and put under the...

Kevin, it sounds like you really know your chiles. Last time, I used a mixture of about 2/3 Californian and 1/3 Anchos. You can mix chiles. As I said, I use mild chiles so the kids can eat it, but this dish really is meant to be very hot.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Shawn W: Boy, does that sound good! Right up my alley! <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> ... it is most important to obtain genuine New Mexico dried red chiles ...

This recipe was posted on the about.com BBQ forum. This dish is absolutely delicious and I heartily recommend it. It's basically bbq pork, but with Mexican seasonings. I make it a little differently than the original poster. She used pork loin, I use pork butt. She cooked to 165, I cook...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Glenn J: Hi all, Unfortunately, I'm getting a little bored with bbq'd pulled pork/ribs/brisket/salmon and grilled steak/tritip/chicken. I saw a similar question posted on another forum and thought I...