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I am the same as Jeb (MichaelM). When I clean the ash and left over lump from my smoker I filter it through my chimney. After a few knocks on the side of the chimney what ever remains I use with new fuel for next time.

I have seen this wood but not used it. I have order from Dickson's BBQ before and have been pleased with their service. Unfortunately can only be shipped to Ontario and Quebec. So I am SOL here in Edmonton. My parents live about 15 minutes away from Furtado Farms location so when it is...

I guess that's a benefit of shopping at the local butcher. Everything is wrapped or sealed when I ask for it.

If you stacked them vertically in the WSM you could pack a fair amount of fuel in there for a long cook.

I have never seen Prime 6 at the BBQ store up here in Edmonton. I have been considering purchasing another brand (which has slip my mind at this moment) with a similar shape. If I can neatly stack it in the charcoal basket it, It may give me a longer burn time to do a smoke at the Temperature...

Sounds like the same thing I do. The speed up the charcoal prep time I set my chimney on the side burner of my Weber gasser. Coals are usually ready in 15 mins.

I have found the same thing here in Edmonton, AB. CT and HD have zero charcoal (KBB or RO) in stock. I have been going to the local BBQ store and getting Jealous Devil Lump. I like it a lot but its $35 for a 20lb bag.

I have always used KBB and never had a problem with it. It usually is readily available but Canadian Tire seems to be out right now. My last smoke I used Jealous Devil Lump and was impressed. Burnt clean with little smoke, no odor, got to temperature quickly and maintained well. My only...

So for our neighbors to the South that would be about $3.46 /lb USD. I get my briskets from a butcher here in Edmonton and I may pay a tad more closer to $95-$100 for a 18.5 lb brisket. With all that's going on in the world these days I've noticed the price of meat has gone up some. My...

The last brisket I did was with the signals and billows. I had the billows set at 250. I set my charcoal using the minion method with 5 wood chunks mixed in. The brisket cooked for 16.5 hours and was wrapped when it hit 160. It was very good. The only thing I would do different next time would...

I agree with Tony if there is an oven take advantage of it. Once the meat is wrapped no more smoke is hitting the meat. I cooked the same amount of meat for a large group as well. Once the pork hit 160 I wrapped and put in a oven set at 225 and it finished right on schedule.

A follow up to James question. Does anyone actively catch meat drippings, like a drip pan on the bottom rack? When I did a Brisket last year and wrapped in foil I used the remaining drippings from the foil in replacement of beef stock in chili.

Hi Brad, My home province of Alberta is know for its beef. There are a large number of big cattle ranchs through out the province. I always purchase my meat from a local butcher Real Deal Meats. Their Beef is CANADA AAA which is equivalent to USDA Choice. Everything they sell is local to...

Father's Day forecast was rain all day So we decided to do our big weekend dinner on Saturday. With all the chatter about Short Ribs I decided to smoke 2 plates on my 18.5 WSM. I was very impressed with the marbling throughout the ribs. I added a generous coating of Salt and Pepper and they...

Sorry I'm a beans guy. I put my cast iron pot of beans on the smoker underneath my meat of choice. The drippings land in my bean pot and the beans slowly cook for 16 hours. I make enough beans to add to my brisket chili.

I always make chili the day after a brisket and use the leftovers. If I were to trim earlier I could add it to my beans.

I always wanted to try sausage. Getting a meat grinder for my stand mixer wouldn't be that expensive. The sausage stuffer may not be. I got to do my research and give it a try.

I had spare ribs a couple weeks ago. I picked up 2 racks untrimmed from the butcher. I trimmed them down to a STL cut which left me with a pile of meat bone a cartilage. Last week was brisket that I trimmed up. I could have gone alot more aggressively with the trim to make it even and save on...

That's awesome

Thanks Rich. I have a few packs of chicken thighs in the freezer and I was stumped on what to do with them. Got them thawing now for some RSC.