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Does the Minion method apply to wood? From what I've read, the majority of people cannot taste the difference between Minion and standard, me included. If charcoal (Kingsford for example) is primarily wood, charcoal, sawdust, binder, etc., than can't you also use the Minion method with wood...

I need some advice. I'm looking for an offset smoker. I have a wood stove in my house and I typically buy 1/2-1 cord of almond wood every year. I'm looking for the best offset smoker that stove-cut almond wood will fit in, and that is a good compromise between price and quality. Something...

Found a local favorite out here in Southern California. Chaplain's Barbecue www.1cbbq.com Last time I called they were out of sauce, must be good!

I recently tried a beer mop sauce and it came out great. Used whatever beer I currently had (this time Tecate) and added some rub. Has anyone tried malt vinegar rather than cider or regular? Any bitter or aftertaste? I was thinking of making a finishing sauce also with beer.

I was just wondering what everyone uses to adhere rub: Nothing Worcestershire sauce Mustard Mayonnaise Soy Sauce etc.

I'm planning on doing my first overnight brisket. Got a 10 pound packer at my local Albertson's and was wondering what everyone's opinion was on injecting. I've read many of the previous threads on injecting. Does it leave the meat mushy at all? I had planned on injecting, slathering with...

My local Smart & Final carries large bags of mesquite charcoal. Has anyone tried this? I was just wondering if it provides much of a mesquite flavor, or too much, etc. Thanks!!

Tonight I'm doing 2 shoulders for an overnight cook. I put them on around 7, it's now 9:30 and the temp. is still low around 180. How long does it typically take to come up to 200 before I can close the vents partially? I'm doing the Minion method, full of unlit, with a few chunks of hickory...

I was watching Roker On the Road and saw that someone used margarine instead of mustard to adhere the rub. Anyone try it? I was wondering if made the meat more moist.

I'm really new to smoking, and have tried ribs and tri-tip so far. The tri-tip came out perfect, smoked it for 6 hours. My question is that I bought 2 Weber chimney's, and light them both at the same time to completely fill the charcoal pan. It seems that from what I've read most people will...