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Jamie, I was just given a whole packer left over from the recent KCBS event here in Lexington, N.C. and in reading your directions in the new book, i noticed it says you should prepare it on the 22.5 WSM. Is there any particular reasoning for this, or is this piece of beef just going to be...

Thanks Tim, I got home and i almost tripped over a big ole bucket of oak chunks. I really really appreciate it as busy as you are this time of year that is a big act of kindness. I am going to order some apple off of ebay or from fruita woods and maybe i can return your bucket with some apple...

Tim My dad and your dad have to know each other. My Dad worked in the powerhouse in the Winston plant from 1969 until a year before it shut down. He retired from there with 28 years i think. The shoulder turned out fine, i pulled it off after 12.5 hours i used the water pan instead of the...

I am off today and tomorrow, so i dropped a seven and half pounder on at 6:10 am est fired up the 65 inch plasma pulled some blu-rays off the shelf and gonna kick back and let the Hickory smoke roll. About 11 am i may even pop a top on a Stella or a Schlitz. Hope everyone is having a great day.

I have gotten more good information from this board than any book i have read. I find myself going back to a book titled "holy smoke" it is a book about North Carolina Q. I also recently purchased Dinosaur BBQ on Kindle and we have tried 3 recipes so far & all 3 are now staples in our household.

I went down to the farmers market on Saturday here in Salisbury and got 3.66 lbs of cukes and my wife and i prepared these. I did reduce the sugar by about half the amount the book calls for, but that is the only adjustment we made to the recipe. When finished we ended up with 2 quart and 2 pint...

we use the Keurig purchased at Costco last Christmas for my wife, it was a very good deal. We absolutely love it,the coffee is a little high (but the commodity itself is through the roof) but for ease of use my goodness it is terrific.

What a magnificent job......Cute dogs to...

Regina, the butt is the top part of the shoulder.If you did a whole shoulder you would do the butt and the lower part of the shoulder which is called the picnic as one whole piece. In the store you find these in two separate packages. Most folks use the butt here is great info you should find...

Reading this post has made me want some q i went in and took out left over shoulder from the freezer i did on the 26th and my wife is going to make nachos out of it when she gets home.....This forum is bad for my waist line the first shoulder looks outstanding hope the second turns out just as...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Spencer P: JTodd, Did you find that it was hard to control? I'm still on the fence. Seems like most people here are fans of the saucer even if it's new...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by WalterWhite: If you're new to using the WSM I would suggest using water in the water bowl instead of the clay saucer. There are several reasons. <UL...

Fixed these under 3 racks of loin backs on Saturday and all i can say is wow. Only adjustment we made is we used a 3lb can of Bush"s and my wife adjusted down the size of the rest of the ingredients, did not have chimayo so she used chipotle instead. Best baked beans i have ever tasted.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K McCarthy: What temp were you cooking at? I used to do them at 225 or so and always thought they were a bit dry too. I did the last 3 at 250-265 and...

I did my first shoulder this past weekend, and i have a question. My wife loved it but for me it was a tad dry. Do you guys cook your shoulder to 190 then pull it off the WSM or pull it between 170-180 and wrap it in foil and towels and put it in the cooler? After i put some BBQ center sauce...

I have a new WSM and removed the therm before i did my first dry run and did the boiling water test. It read 210 which is exactly on for me. I would encourage the new guys like me to stick the new therm in some boiling water as part of the assembly process then you will know right out of the box...

I understand the lack of handles being a problem, even with insulated gloves if you want to re-fuel or your fire goes out picking up the middle section of the WSM without having to break it completely down is tricky, especially with a 2 gallon water bowl. But that is why you guys are here to...

Hi, Your chicken looks fantastic. I live down in North Carolina and we use a dip for chicken sort of like you describe may i ask the cook what is in his recipe? This is the one we use: 2 lemons cut in half 1 Quart White House Cider Vinegar 1 Quart Water 1/2 cup Butter (1 stick) 1 tablespoon...

I have read multiple post on here about the creosote in the smokers. I have done one dry run and smoked one shoulder, and my smoker is loaded with it, the inside of the lid and the middle section, my question is since i am trying to season my pit do i leave it on or do i use the hose and a brush...