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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 alex: What do you do with leftover pulled pork? My two favorites are: 1. Green Chili (found a recipe on this forum about a year ago and have been...

Gas is for convenience and speed, smokers and charcoal grills are for quality.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jason Wayne: 2.99 a lb. They are 3.69 or so per lb here in TN.... I would be fine going to get some at Sam's or Costco instead, but the family is all...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jason Duhamell: We are planning a luau bbq in a few weeks and we were gettign the menu togethe, I have 4 pork butts and a Brisket to make, so i was...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Jones: Looks like $2.99 a pound, last time I was in BJ's, an un-enhanced 3 pack was $3.29 a lb I believe. </div></BLOCKQUOTE> I was thinking $3.49...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone: An old fashioned NC direct Cook with vaporized fat flavoring the cook ! </div></BLOCKQUOTE> That'a exactly what I was thinking.

RO is $5.72 at Wally World for 10lb. bag. Charwood is around $6.99 for the same size in most places I've seen.

There is no right answer. I serve sauce on the side but if you survey the famous BBQ restuarants in NC, you find it served both ways on pulled pork.

When you run out of Rancher, switch to lump and forget the Kingsford.

Aluminum foil is easy to fold together to create larger pieces. Large foil is pretty inexpensive at BJ's, Sam's, Costco, etc.

Well, I've found Rancher to be superior to Kingsford in every way. That's coming from someone who used Kingsford for years. Sure it takes a little longer to light but the wait is well worth not having to smell that Kingford mix of "added ingredients" as it burns. Just picked up an additional...

Take the Cowboy back for a refund before you open it. Save yourself the trouble and misery.

WSM without the center section is pretty much a Smokey Joe Platinum. I take pulled pork to tailgates a lot but I always prepare it in advance.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> So--now that I've alienated the NC and Texas Q devotees--Al: </div></BLOCKQUOTE> I can't speak for others but it didn't alienate me. There's probably over a billion...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Absolutely. But I don't make rubs based on paprika and I don't make rubs with significant quantities of sugar. Nor do I use supermarket...

Eight plus seven later for a total of 15.

I picked up a bottle of Cattlemen's Classic today because I'd never tried it. IMO, the basic No. 5 sauce is EXTREMELY close to Cattlemen's except for having just a tinge less bite.

I bought a roll of this stuff and use it for all of my temperature probe leads as extra precaution. It works great but nothing will protect the leads and probe if you exceed the temperature rating for very long. http://www.skycraftsurplus.com/index.asp?PageAction=VIEWPROD&ProdID=929

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Piedmont sauces always being mustard-based </div></BLOCKQUOTE> The author of this quote knows LITTLE to nothing about Piedmont, Lexington style BBQ sauce. It has always...

Four chunks of hickory for butts. I push them into the charcoal in various locations in the charcoal ring.