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Ok joel, Ninth and what street??? Let me get this straight . You ordered a meat combo and they added an up charge???

I never use lump when I do HH. I find no matter what I do I can't pack it tight enough to give me the run times other people get. I use RO briqs. They seem to work fine for me. As far as the dryness is concerned might have just been the piece of meat. Try it again and see if that's not the case

Todd, I've cooked "supposedly" HH at around 275. Couldn't get the smoker any hotter so I just let it run. Took a little longer but it is what it is. Finished fine.

Frank, LOL!!!!

Steve, chicken or beef broth?

Brian, I've done habanaros the way Mike is talking about. Dry them and grind them out. Word of advise,do this is a well ventilated area and don't smell the ground peppers when you take the top off the grinder. They make pepper spray from these for a reason :-)

Tim, I cook the flap along with the spares. Doesn't take as long maybe a few hours. Great treat for the cook :-)

BJ, I used to just slit the silver skin vertically to allow the fat in between to render when I did ribs. Recently I've started to remove the skin and like the coverage I can get with my rub. Hey, just another option for you :-)

Gary is right. It's not necessarily the time of the smoke but whether it's probe tender. Time is just a guide.

JOhn, have done six before. Allow a long time for your WSM to come up to temp. That's a lot of cold meat on the smoker. I always use two temp probes . One is stuck on the biggest butt on the bottom and the other to the biggest on top. I don't use water in the pan. I use a foiled water pan. It...

Agree with Dwayne. #5 is the way to go. You can change it every time you make so it's different depending on how you want to use it.

Steve, this may sound sacrilegious, with the abundance of home grown stuff, but use hot house tomatoes. Don't really like 'em but noticed they don't exude a lot of liquid in the cooking process. I also add sauted onions and green peppers on top of the tomatoes.

Keri, good to see you posting. Missed your input and sage advice.

James, my suggestion would be to go to the beef section and do a search under meatloaf. Just remember ,this will give you a recipe for beef so if you are going to use turkey you may have to make some adjustments for lack of fat but there are tons of recipes over there

Don't bother trimming what doesn't render you can remove while pulling the pork apart after the cook.

Their is a supermarket chain in my area that trim all their spare to St. Louis cut PLUS they include in the package all the trimmings. I buy them on sale for #1.99 a pound. The only trim I have to do is the strip off the back and the silver skin.

Ok to use for short cooks but seems to lack the oomph for going on the long ones. I always end up having to add more charcoal during my long cooks when I reuse charcoal. I use it also in my chimney starter.

I've found that if you save coals from one cook to the next they don't seem to last as long as "fresh" ones. So I use old coals in my chimney starter or as a base for shorter cooks. Never had good luck with using old and new coals in long cooks. Always seems to run out of oomph somewhere along...

MIke, you cook it til it's tender, not necessarily the same as an exact time. Time is a guide to getting it cooked. When you can stick a fork into the meat and it offers a little bit of resistance it's good eats time :-)

Andrew, don't think the pan or lack of water had anything to do with it. Sometimes you just get a butt with not too much fat to render. Did the bone come out with little or no effort? That's how you tell if it's done. I always let the meat rest 1 1/2 to 2 hours wrapped in foil and towels. You...