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And I thought this was simple. Rick

Thats the one Rick. That is a good team too. I cooked next to them years ago. Oh yeah, a small injecter is all I have at the time. It will do fine on butts , might take some time on a pig. You want to get flavor every where you can. Rick

UMMMMMM, That looks awsome !!WOW!

Ijection, Chris just helped me with a injection liquid. I gave it a try on some butts. One I did as he advised, the other I replaced the apple juice with chicken stock...Go with the apple juice . What the injection did do was help the flavor. I will go back and see if I can find that post...

Hey Rick, I think I must have missed part of that show. I did see the injection part. My first pig cooker was one somewhat like what you have . I used a burn the wood down into coals and then shovel them into the cooker. This took a good 12 hours and a pick up load of wood. "Cooking at 250*"...

It is all about what you like and what works for you. And , Thats great! Rick

The WSM is AWSOME!!! I have 3 Brinkmans.. soon to be flower pots! When I got back into cooking this year I wanted to try a WSM. NO QUESTION , the best small cooker around. I now have 3. I still use the big pits for pigs or shoulder cookings, but for the easy over night cooks of small amounts...

Hey Kevin, Before you spend any $$ , look around and find what you like. I have found Wusthof to be the one for me. They do cost , but I have not found a better knife. Rick

Thats the one . I got some of the play sand at Lowes. It's clean and works just fine. Rick

Sounds great !!Let me know how it goes. Rick

Briskets are hard to come by in North Carolina also. I asked the butcher I get my shoulders and pigs from, his answer was "You from Texas".I did get him to order some , by the case. Took two weeks to get them, they where prime , yeah $$$. Now I go to Sams . The price is much better but the best...

Greg, So far with the sand pan cookings I have only used the top, cooking only two butts or one brisket. Also ribs and chicken did just as well as with a water pan. When cooking butts or briskets I never move the meat,no turning flipping. If I think I need to look at it I will get a mag light...

I no I am sold on the sand in the pan. Well, so far , I see no down side to it. Rick

Hey Moe, That looks GREAT! Thanks for the pic's. I am sure some of us will get some ideas....... See Ya, Rick

Hey Larry, I know you had some good eats when it did get done. I like to take my time with butts also. I did two the first of this week , yeah , an overnighter, took 18 hours to get to 198*. The WSM is hard to beat. See Ya, Rick

One thing for sure, You will never run out of something to spend the $$$$$$ on ! Rick

Ok , I have not had the Scotts, so I didn't know about the fine solids. But I think you will get what you are after. I don't think you will give up. Let me know how it goes. Rick

You might want to try cooking it . In the sauce I make for hole hog, shoulder & butts, I cook it at med heat till I see the crushed red pepper flakes become suspended. There is a fine line at that point, with my sauce. The cooking will help tame the vinegar, I think. If I continue to cook it the...

Hey Doug, I think there are NC bbq sauces than sand on the beach. I am from Alamance County. We have a bbq place every 5 miles or so . If you go from one to the other, they are in no way alike. If you go to the east coast they get very simple, vinegar, salt , pepper"black and crushed red". Now...

I should have taken some pictures!! I use 55 gallon barrels, PLASTIC ones. With a handle hole cut in each side, and a 2 1/2" hole cut in the bottom so smokey don't drown."If it rains " First I place the bottom of the WSM in the barrel, then a sheet of plastic "for protection" then the coal...