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Not seeing smoke is good, if there is wood in the firebox you are getting flavor. If you see white, black or gray smoke that is bad. A blue transparent smoke is what we look for. Jim

I use analog to monitor pit temps and a Thermapen to check meat temps. Polders and such I have found to be to unreliable, break down too often and at bad times. The wireless units I found to be useless at competitions cause you end up reading someone else pit temps too often. Jim

While competing I have used apple, cherry, oak or pecan at different times and they have won that category. It is more about how you cook with a wood rather than the flavor, they all can work. Jim

Thaw and allow to cook until tender. Not ideal but it works. Jim

You can get 6 butts on at one time, figure that cook will take a little longer than normal because of the volume of meat. Jim

In American BBQ history the early cooking methods would be this style of cooking, direct 18 to 21" (long debates over which is better). As the fat breaks down it get vaporized as it drips towards the heat source. Would have been fueled by wood burned down coals (lump charcoal cold be used here)...

Colin Mojo is a Cuban style pork, sour orange juice is one of the main ingredients. here is a recipe that would be easy to put together: 1/2 cup orange juice 1/2 cup lime juice 1/2 cup chopped onions 3 Tbs chopped oregano 2 Tbs chopped cilantro 2 1/2 tsp ground cumin 1 tsp oraange zest 1 tsp...

David You can get some smoke in a quick cook but I prefer smoking at 225 for a couple of hours, pulling at 145. You can take to 155 less moist but not dried out, once you start hitting 160 or higher it dries out pretty quickly. The recipe as used in competition our cook only lasted 15 min and...

Salmon can be cooked cold smoking,low and slow or hot, they all work. The problem with the salmon was letting it reach 160 internal before pulling it of the cooker. The time it takes will directly related the pit temp. Pit control comes with pratice, it will get easier. Jim

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: [Just a FYI here. The ideal moisture content for smoking wood is 30%. Now i have no way of measuring this so it's pointless. Just thought i'd...

Rita you can get Red oak in Atlanta, agree with Chris that would be good way to go. Jim

Paul farmed raised salmon does not have the color or flavor of wild salmon. It's also recommended that you eat much less farmed raised because of the polution level found in it. The pens have to be kept in areas where the current doesn't move much to help keep the them together. That leads to...

David prof Wiviott is going to be very upset that you came here and asked these questions but that aside. Cooking a 3-4 pound flat if doesn't have a good fat cap can be a very dry finished product. The foiling stage that was suggested will give you a chance for moist brisket. I would also...

Ron 6 mos to 2 years is the ideal seasoning time for most woods. Spliting will help seasoning based on the size of logs you are talking about. Kiln dried material is too dry and flavorless. Chunks are fine for use in a WSM. It's hard to tell how long the bagged chunks have been down, I...

Doug The date you need to know is the packing date on the box that the briskets came from. You have 6 weeks from that date. Jim

Steve I have done it many times around the holidays normally. Jim

Cook year around,just find a way to protect cooker as much as possible from the weather. Jim

You can foil the flat end, as the brisket cooks it will shrink enough to be safe. The other things is to seperate point from the flat and slide the flat and point down so neither end is close to the outside of the pit. Also if you are cooking fat side down it should protect the flat end enough...

Keri Yes that would be for a flat. Jim

Ceramic cookers do great job once you understand there operation. They can not handle much wood for smoke because of the fact you are using exhaust as part of temp control. When it comes to poultry ceramic cookers do well in part because the ceramic loads up with heat and radiates it making...