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I've been paying $4.59 lb for flats at Krogers and thinking that is too high.

Everyone will have a different answer. For me you can't hardly go wrong with pecan on anything, especially beef. But for pork I usually use hickory.

As for the pellet burners, I just never liked HAVING to buy a certain type of fuel. I have no local source for pellets and they seemed a little expensive to me. If I happened to let myself run out of pellets, I would remember it about the time the meat was ready to put on and I was going to...

Jeff, You should have done what I did, buy the wife the WSM for her anniversary.

If I were extremely nervous, I'd stick with butts. Save the harder cooks for when it's just immediate family and if it's bad enough it can't be eaten you can run down and buy some burgers. If you have a lowes or home depot, run on down and pick up a digital probe. You can get one for about...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernie D: Neck bones finish up very nice and tender, like the meat around the bone of a pork chop. The variety is nice too. You get some tender bites...

If you take the skin off prior to cooking it can make the chicken very dry. If you cook it low and slow and keep it away from the heat around the edge of the smoker it's not too bad. However, it can be very smokey. When I cook chicken on the wsm that's the way I cook it. But I'm cooking it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Rockwell: Funny how we (guys) enjoy getting this kind of stuff. Try buying your wife a crock pot next Mother's day and see how that works out...

I'm a non-foiler, I think it taste better.

My 3 daughters will be coming over to cook for me. The choices were meat loaf or chicken alfredo, I went for the meat loaf.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">1.5hr to get it to...

Did you foil when you smoked on your old smokers? I believe foiling alters or kills some of the smoke taste. I also add wood throughout the smoke on butts and brisket. I use pecan on briskets, that much hickory on a brisket is not to my liking.

He must have been real hungry when he made the request list. I'd take him out to dinner to some place he really likes, feed him everything you can, then have a discussion about some brisket, butt and chicken.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH: Cut 'em in half for more bark and reduced cook time. </div></BLOCKQUOTE> That's what I do also. I like the results of more bark and it's just...

Since you have 2 of them, trim 1 don't trim the other and see how you like it the best.

Next time try just salt and pepper and see if that doesn't cure the "hammy" taste. If it does then you know its the rubs you have been using and can start over til you find something you like. Since you like saucing anyway you may decide to do away with the rub all together.

I've never cooked on anything like that. Some here think air tightness of the cooker might be a problem. Having dealt with an offset that wasn't very air tight I'll offer this. I used scrunched up aluminum foil to kinda make a gasket to stop the excess air flow.

Cut it. I always cut my butts in half and the only difference I can tell is you get more bark and it cooks faster. I had noticed when the "samplers" reach in for a taste test after I've chopped it up they always get a piece with bark. That is the reason I tried it and I like it.

For me it's mostly about the meat and smoke. I always pull a butt apart with my hands and get the yuck out of it. Then I chop it into small chunks. I've noticed people walking by and "sampling" it. They never pick a piece that has no bark on it. The last few butts I've smoked I have cut...

I'm with ya on naked smoking||| I had a brisket today that I smoked yesterday. I put it straight out of the package onto the smoker. I mopped it with a mixture of squeeze butter and worchestershire sauce about every hour. Every time I noticed it wasn't smoking, I added a stick of pecan. When...