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I'm a trimmer too... no sense wasting precious surface area that could produce delicious bark!! If you are cooking at the 250 range, I've only found that the cap doesn't render enough to make it anything but something I trim off after the fact. I've never had a problem with dry meat either, so...

Personally, before you cook the whole thing, I would cut off a medallion and slap it on the grill naked. Why??? After 2 years frozen I would want to check if the flavor is tainted. If it tastes great then fine, but if it's a bit "freezer" tasting, you might have to do a marinade or...

Honestly I'm always interested when I hear of "experts" throwing out advice to the masses. It always reminds me of the wine tasters who end up selecting $11 bottles of wine in blind taste tests. The mechanics of meat cooking are fairly simple and understood. Remember... there's always someone...

Those look FREAKING DELICIOUS!! On a different front... kinda sacriligious... but my wife and I were trying to find a "healthier" method for ABT's. With all the cream cheese, we are trying to find another "stuffing" that can maybe save the wasteline a bit. Something we have tried with...

Let's face it... really it's about audience. I don't like to foil but i like more "bite" to my ribs then my wife. If I want to Q more then I have to follow simple rule... "Happy wife... happy life". I have no problem catering to other people as long as it doesn't mean I can't enjoy it the way...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vince B: For that price you could drink cheap beer on tap in a bar! You should have explained to her that Canada has 10 provinces and 3 territories...

Just don't tell us Canadians how cheap that beer was or we might cry!! haha I picked up a case (24) of the cheap stuff here today and paid $28! On my trip last month to West VA I was like a kid in a candy store!! Although you guys need to work on Geography... the poor girls in the grocery...

Just a few more pennies on this one... YES.. charcoal CAN get very hot. If you poured tonnes of oxygen on it then certainly you could expect huge temps. But that's not what we are doing. I think it's a matter of the foil being thin and often brittle so your pouches can sometimes seem to...

The name of the shop is Pete's Pepper Palace. http://petespepperpalace.com/ They serve Q as well but I haven't been down in a while to try it... heard some decent things though. As for the location... It's in "old Downtown Burlington". If you husband knows the area, it's near where Brant...

In order to melt aluminum, your smoker would have to be so hot that your food would be inedible. (we're talking 1000F'ish) Most likely that ash is from the wood chips or your heat source.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Elsie D.: Great topic. I'll be particularly interested in what the Canadian members have to say as I'm on the lookout for a good one I can get here. I...

What caught my eye in your post was the fact you are using Baby Backs but you are cooking on Spare Rib times. 6 hrs is FAR too long unless you have monster back ribs. Foiling greatly increases the cooking speed (high heat briskets can speak to this), this is why everyone says 2 hrs of foil is...

As someone who enjoys a good deal of pepper I don't mind the Mr Brown rub. While there's certainly something to be said for more subtle tastes, sometimes a POP is what you are looking for. My wife usually whips up some mustard sauce or "bastardized peidmont sauce" so that tends to be the...

I know it's a little like throwing a match on a fire at this point... but WOW!!! Thank you! I whipped up the marinade and tossed in a dozen legs around noon. Threw them on around 5pm and the flavor was excellent. I'm sure longer would have been even better. I set up my WSM in high heat...

Nothing wrong with those temps. Anything from 225-325 and you're fine. It will only effect the cooking time.

Up here in Ontario Canada I tend to see A LOT of those rib... and to be honest I wish I didn't. In fact when I see 2+ lb racks I usually buy up a bunch because they are so bloody rare. Unless you are going to cook at high heat or intend on foiling them, they dry out WAY too fast. Also the...

My 2 pennies... you started with too many lit coals. Catching on the way up only works if you aren't starting with too much heat. For someone starting with only 14 lit coals it's easier to "catch" the temp then someone who has almost twice that many. My Minion starts are typically 14-16 TOPS...

Turkey is delicious but like most poultry I try to brine first, rub down, and cook at 325-375. You can slow cook if you aren't going to eat the skin anyways as it will become rubber. Just remember that poultry can take on a lot of smoke flavour and become overpowering. I'm trying to find an...

Anyone called Nella about this?? I drive by there all the time so I'd love it if they kept ML Lump in stock at that price!!

I have always found that getting high heat isn't an issue IF I remember a few things. Most important... be aware of the wind!!! Protect your cooker and it will be much easier. 1.) Start with a VERY full chimney. Not dangerously so, but make sure you maximize your space. 2.) Don't assemble...