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The large barked chunk in the middle right is apple, I believe (or at least it looks just like the apple that I cut out of an apple orchard last year (yes, with the owner's permission)). You could maybe make a duplicate order so that you have samples to do a direct comparison. If you can't...

Scooter - hard to get too worked up over charcoal, Kingsford or otherwise. I can't imagine that anybody is upset over the debate contained in this topic of discussion.

If the company says that it is a 12-pound bag and it actually does weigh 12 pounds, where is the dishonesty? If I'm buying a new product I might logically want to know how it compares to the old. Right there on the package it says that this 12 pounds of charcoal is roughly equivalent to the...

The ham was juicy and delicious - a nice change from pulled pork all of the time. I can't really compare it to pulled pork in taste - it's more like roast pork loin or chops, i think. I've never sliced a butt. I would have liked it smokier, but other people liked the amount of smoke. When I...

Act 1: Aquiring the ham... I went by Publix on Saturday morning and they had a fresh ham. I did not buy it then because I needed to check on our anticipated menus for the week. I went back in the afternoon and it was gone. The meat man (he had a hairnet) said that they never had such a thing...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Josh Z.: Now maybe I'd let it die, but I'm as foolish as I am ignorant Enjoy, Josh </div></BLOCKQUOTE> Dude, so what that other guy has been...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips: Both of these statements are false and quite ignorant... </div></BLOCKQUOTE> That's pretty strong language there, Tom. It is...

Roscoe - I'm smoking a ham this Friday using guidance given in this thread by Kevin Kruger. It seems like the consensus for a fresh ham portion that is to be roasted rather than pulled is to 1) brine for 1 or 2 days, 2) apply rub, 3) cook at 350 degrees until internal comes to 160 degrees, 4)...

Here is a picture of a turkey that I smoked with apricot wood. It was very tasty.

We are fortunate to have a ready supply of Sourwood honey from either the farmers market or from the local BiLo grocery stores. It really is worth the premium that you pay over clover honey if you are using it in something that highlights the honey - if using it in a barbeque sauce or some...

Actually, it is related to the Coriolis effect. In the Nothern hemishere the edges curve up, but they curve down when cooked in the Southern hemisphere.

I also have beer only in bottles, so when I want to do beer can chicken I pour the beer into a coke can that I have washed out. You can buy a lot of cokes for the cost of a dedicated chicken roaster base.

I smoked some ribs on Saturday and didn't get around to cleaning and covering the WSM before the rain started (we're looking at 6" or something coutesy of hurricane Fay remnants). The bottom bowl will be a sloppy mess when I get back to it next weekend. This is more of a procrastination...

The first time that I made brisket I left in the foil way too long and it turned into a pot roast equivalent. Personally, I felt like a wasted a lot of time and effort for a unsatisfactory product. I don't remember exactly, but the intenal temperature was in the 200-205 degree range maybe...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Josh Z.: Luckly I have a strong stomach otherwise I'd never eat chicken again after learning about them from farm to grocer. Josh </div></BLOCKQUOTE>...

I'm also guilty on many occasions. As Larry says, the best idea is to get it clean before it gets too funky. I do try to at least get the water pan out once the smoker cools down - it has the greatest potential for nastiness.

As you can see in Chris' minion writeup, he uses briquets. Your temperature has a lot to do with your management of the vents, the air-tightness (is that a word?) of your smoker, and the number of lit briquets that you add in the beginning. Similiar temp results can be experienced with lump or...

I usually eat at the Corky's in the Memphis airport when I make a connection there. I think that their pulled pork is suprisingly good for airport food. Compare to the Interstate BBQ (also in the airport) pulled pork that I thought was pretty bad. I have to think that the actual restaurant...

I got a little apricot form my uncle (he owns an orchard) and finally got to use some of it. The turkey was a solution-enhanced bird that I got on sale last Thanksgiving. I used three or four small to medium sized wood chunks and the level of smoke was just right. The apricot smoke was very...

Check at Sportsmans Warehouse (according to their warehouse there is one in Reno). I got a big bag of pecan chunks at the Chattanooga store a few weeks ago. I'm sure all stores aren't the same, but it would be worth a call. Info from website: 3306 Kietzke Lane Reno, NV 89502 - 4704 United...