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JOdy, I use white oak all the time. It is a real robust and hearty smoke. I use it on butts and brisket. I use a lot on the butt because your going to shred or pull it any way so it'll get all mixed together. I would temper the amount if you are doing chicken,fish ,ribs,meatloaf,etc. In this...

Don, at least it wasn't a story problem about trains leaving from different locations at different times and what time would they meet. YEEEESH!!!

Dave, Like the idea of putting the WSM in the wash bucket

Hey Bob, not to try to steer this thread of course but where do you get tri tip in St. Louis???

Bill, use white oak and red all the time. It's a pretty robust smoke. You should be able to get your hands on any of the hard woods where you're located. I use to cut up my own downed wood for smoking and store it. Now I've got a friend who is into wood working gives me all the untreated wood...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: Missing one of three grates in packing is a minor thing, really. My wife ordered a couple of tacos for lunch today at a very popular...

Adam, sorry so late on the inquiry but you check the temp at the thickest part of the flat. Foil when that temp is between 160-170. Check every half hour to forty five minutes after you foil for probe tender in the flat. When the probe goes in with little resistance she be done. Remove point...

One of my friends takes a propane burner from one of those turkey fryers and puts his chimney full of charcoal on top of that. Lights it in no time

Mike, funny you should say that about the ash cause that's the reason I switched from Kingsford. Went to Duraflame which was a great briq but when I couldn't get it anymore went to RO. Seemed to have less ash then Kingsford. RO fits my purpose less ash and long burn time

I do the same as Lew. By putting the indentation in the middle like a volcano you have a place to put your lit from the chimney starter. without it my coals kept sliding down the outside of the charcoal pile

Used royal Oak for the last few years and have been very pleased with the quality. The left over briquettes i use mainly in short cooks . They seem to hold ok for that. Wouldn't try to use the left over charcoal on long cooks

DAve, would be an interesting test to see if you get more smoke flavor from a dry foiled pan versus pan with water.

Don't know what kind of oak you've been using but my oak and hickory have always smoked on the strong side. Agree with the fruit woods being a milder smoke

Steve, try oak if you like a strong smoke flavor. Especially white oak if available

I use butts between the 9.5 and 10 lb range all the time. Sometimes they are done quicker and sometimes they they aren't. Average time for me is at least 14-16 hours. Not to say I haven't had them done in 12 hours but that's not the norm for me.

Jeff, if you use the water pan foiled then you never have to worry about changing or filling it during cooks. I never pile up my charcoal so high that the pan can't sit on the flat flaps. You'll get better at this . Don't be discouraged. We've all done something like what happened to you. I...

Kevin, nothing fancy. Just Chick peas,tahini,lemon juice. I KNOW you must have a recipe to share

Hey George, Whats the little stuff along the side. It looks like riblets??

Thanks kevin and Rita. My hummus has been lacking a little something. Maybe this is the kick it needs

Use both but not usually at the same time. I use Royal Oak briqs when I need to do a long cook and lump on the shorter ones. Just never could get the knack of getting the lump packed tight enough to do an all nighter so I use the briqs.