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I have had the same problem in the past as well. The lump pieces fit into the chimney but once they have lit the fall out the bottom. I have found a few large size lump pieces (bigger the my fist) in my bag next time I am going to use 1 or 2 in my chimney and all the tiny pieces to fill in the...

:ROFLMAO: The only thing I disagreed with is your sweatshirt. Been a diehard New England Patriots and Tom Brady fan forever. Had to add the Bucs to my favorites list this year. Should be a good game this weekend but I got to cheer against the Packers.

If I made a Gluten filled biscuit recipe the backyard would become my bedroom LOL. I have used a bunch of Red Mill products before I will take a look at their recipe. Supposed to another decent weekend here so I have the time. Thanks

My boys had the buckets out to play with so I just commandeered a few of them. I even took over their snow hill as my "cooler"

I started documenting with photos but then forgot. The cook went OK, I was not thinking of what I was cooking and severely underestimated the time again. Just assumed about 6 hours and it ended up being closer to 10 after they had rested. I had to taste test around 9:00 pm. Warmed up for...

LOL My sous chefs left a bit of a mess in the backyard as you can see random toys in my pictures. But they are outside and that's what matters. It was so peaceful out there I am planning a few more cooks as "practice" for camping recipes. Next I need to find a good gluten free biscuit recipe...

I haven't had too many problems with my side burner. Mind you I have not used it on a regular basis. I am planning to get outside a lot more this winter so I am interested to see what everyone comes up with.

I always spatchcock my turkeys to get a more even cooking time. Same with chicken and I have gone further to break them into halves when I did 6 chickens at once.

A week ago Sunday I smoked 2 plates of Short Ribs for dinner, with the intent of having leftovers for chili. Ribs turned out great and I had 2 pounds leftover. This past Saturday with the weather being nice and to avoid my wife reminding me about the smell that steeped chili peppers sends...

Congrats. I was let go in May after 18 years with the same IT company. 4 months off and I got a better job doing the IT again. Did enjoy being off for the summer and timed it perfect started again when kids went back to school.

I have been searching for a place local or online to purchase Furtado Farms smoking wood (Wellesley, Ontario, Canada) for a while now. My usual online source for BBQ accessories and stuff (Dicskson BBQ Centre) carries it but does not ship Charcoal or Wood. I am assuming the shipping costs...

LOL. I had to do a double take on the date of the post to confirm it was January. We have had unseasonably warm weather here but that is 0-5 Celsius and I still can't see my grass through all the snow. Oh and the pork belly looks great too.

There should be a warning at the top of this post. "DO NOT look at pics on an empty stomach". Awesome pics. I tired to do some pics of the smoke coming out of the top of my smoker and they were nothing compared to yours. My phone does not compare to a excellent camera and lens.

Looks delicious. Brisket cooks at my place always means chili cook the next day.

Happy New Years to you and yours as well. I have always wanted a pizza oven and outdoor kitchen. But I do not have the room here in the city. Great looking food and pics.

I have started using Jealous Devil Lump based on recommendations from friends and this forum. It burns great, hot and a long time. Only complaint I have is the difference in size of the pieces which is not that big of deal. When setting up my smoker for my Christmas Smoke I did the same as...

You can tuck it into your cooler for a couple hours and it will be fine. You probably do not want to go much longer then 4 hours.

When camping this is my go to paper source.

Same here. I pick them up off my front porch once a week.

When using Lump charcoal I do the same thing.