Search results

I'm smoking a butt to take into work, but the time it will be off the smoker til eating time isblile 5ish hours. Any suggesting for keeping it warm? I'm thinking crock pot, but I've never tried if before? Any help would be appreciated.

Anyone ever try water in the pan and then submerge a clay disc as an additional heat sink?

It's a 3 pounder. Any cooking or rub suggestions?

What is this? I keep reading about it?

.... And bought a 22.5 wsm. Oh yea! Just stocked up on charcoal... 20lb bags at lowes for 4 bucks... K blue to be exact. Anyway, I'm going to do chicken thighs and sausage on its maiden voyage. Any suggestions? I've heard you should use a water pan for the first few smokes? Why is this? I'd...

Looking for a picture of these 2 side by side and top down on the grates, with or without food. Can anyone help me out or point me in the right direction? No one local has em to see in person.

How many can you fit on each smoker? I'm getting ready to order a smoker, and will mainly do 30 to 40 thighs at a time, perhaps some sausage or pork chops too. Just looking to get an idea of capacity. I've seen the online pics but no where around me has them in stock to look at in person...