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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 Carlos chani: This is my first time there and from what I understand it is north of corolla nearing the VA border. I'm traveling down to Atlanta after...

I treat them like I do BBQ chicken. Indirect heat, sauced at the end to get a good caramalized finish. Gotta be careful because the sizes are inconsistent. I do some trimming and watch them carefully. I fix them on my Chargriller rather than the WSM.

If you got Rancher briquettes, don't worry about because they're great and will work for anything you need. BTW, Royal Oak is an excellent brand of lump.

Use a Carolina (Lexington) style vinegar & ketchup based sauce. Some people apply it LIGHTLY to the pork while others dip it. Great either way.

Here's an alternative Lexinton-style BBQ sauce for some of you to try if you like: 3 C. Apple Cider Vinegar 2/3 C. of dark brown sugar 1/2 C. Heinz Kethup 2 T. Texas Pete Hot Sauce 1 T. Worcesterhire sauce 1 t. salt 1 t. ground pepper 1 t. onion powder 1 t. garlic powder 1/4 t. crushed red...

I would recommend a Lexington(Western NC style) sauce. Steve's recipe above is pretty basic for the area. Some people suace lightly before serving and other have it available on the side. Just don't cover it in some super sweet, thick mess of a BBQ sauce and lose the flavor of the pulled...

Definitely sparks a lot when lighting. I prefer Royal Oak but it isn't bad.

Wow, that's quite an undertaking. Perhaps you can borrow a Food Savor from someone or invest in one that you can use later for yourself.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shane Atwood: Do you all use the lump or the briquette type of Rancher? I bought a small bag of the natural lump for the first time and used it on the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Barry: Is apple cider vinegar best to use for this recipe, or would white vinegar do better? I have both, and I imagine it is a matter of taste...

Congratulations guys, Good looking Q!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chad M. Anders: This is killing me. I can't find the Rancher brand around here anywhere. I guess I'll have to hit a few more HD's in Kansas City. Would...

<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 Tony C.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I should also...

Joh, Check how well your fuel door fits. I found that was a problem with the WSM I bought recently. I think that was the main problem I had on my first couple of smokes in addition to starting with too many lit briquettes. You also may have to rotate the center section to get the best fit...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Timmy R: Simple question...Minion Method or Standard for my expected 6-hour smoke tomorrow? In both cases full ring or charcoal? Thanks...

Check out this site. http://www.carolinabbqjoints.com/ Pick out the legends you can make and do it. This guy knows his traditional Carolina BBQ.

Some have foiled and packed that long but I would be afraid to try it. I'd say pull and cool.

Don't worry. You're ok. Still awhile to go before you reach 195 degrees. You can foil them till you're ready to eat when they reach the internal temp.

Steve, Thanks for sharing your recipe. I tried the basic recipe (without the meat juice) and thought it was very good but a little too sweet for my taste. I added the meat juice and didn't like the result AT ALL. We have a ketchup recipe that we use regularly for ribs and chicken but I'll add...