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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Amir: Congrats and welcome to the club! Lead time depends on a number of things. At the time I ordered the blower was hard to find so my order took...

Hello guys, Ordered a Stoker at the end of last week. Couple of questions............ How long should I expect before my order is shipped? I'm planning to run a Cat 5 cable to the stoker from my router before going wireless. Is that the best tactic? I have a Ethernet B bridge that I've...

Smoked a couple of butts yesterday. They turned out well.

Two butts with different rubs, one with TexasBBQ rub and one with my own recipe. My wife and I searched TIVO earlier today and recorded "Yankee Doodlee Dandee" to watch later today. Love those patriotic classics on our country's birthday!

Tried the original recipe. Not sure that the extended drain time is necessary but the results were very good.

Excellent! Nice read Mike.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat McCreight: What do you use? When I got my foodsaver it came with some of the quart sized bags and rolls. The bags work really well for freezing a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Ulrich: Also, I've been stuck at 174 degrees on the meat probe for a couple of hours. The butt feels extremely tender when placing the probe and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Neil R.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff T Miller: Ahhhh Cheerwine. A friend of mine turned me on to that when I was stationed at Cherry Point. I haven't had any in years. I would say...

I think adding some of the extras mentioned would remove the sauce from being considered Eastern NC BBQ sauce. The sauces my be very good but I doubt they would fit this classification.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by GregS: Thanks Mikey. One thing I think I noticed is that the picnics have the bone in them whereas the butts dont correct? </div></BLOCKQUOTE>...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Little: I just cooked some baby backs on my WSM. Did the 3-2-1 method, temp hovering around 250-275. I like my ribs with a little bite left to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ben S.: Neil, thanks for the recipe. Most people prob won't know about Cheerwine (we called it Cherrywine growing up) because it's a local soft drink...

Mix the following in a large pot over high heat: One (1) 12 oz. Can of Cheerwine Soft Drink 5 oz. Molasses 6 oz. Brown Sugar 10 oz. Your Favorite Brand BBQ Sauce 2 oz. White Distilled Vinegar 1/4 Teaspoon White Pepper 1/4 Teaspoon Cayenne Pepper 1/4 Teaspoon Black Pepper 1/4 Teaspoon...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jeff davidson: I may be heading to charlotte for work. I've heard that there is no good bbq restaurants in charlotte, is that still true? I'm thinking...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Rector: I haven't got up to Al's level yet but plan on it someday. I usually cook 4 at a time and keep one or 2 and sell the rest.I also freeze it in...

Dang, I really got excited until I read "briquettes". Love the RO Lump.

Royal Oak is good lump if you can find it. Walmart sells it for $5.72 per #10 lb. I love the Rancher except for it being a little slow to start in a chimney.

Dark. More flavor IMO.