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So I smoked my first whole packer last night. It was 16.84 pounds. It was waaaaay longer than the flats I've smoked before. I'm competing next weekend in my first competition and I wanted to practice with a whole packer instead of a flat before the competition since that's what I want to...

I have never foiled during the smoking process and I have never thought I needed to in regards to the texture (but, maybe that's because I don't know that foiling might make the ribs or butt even better). I have been wondering, though, does wrapping the ribs, butt, brisket, etc. in foil soften...

If I'm doing a long smoke and I see my temperature start to drop and I look inside and see I'm almost out of charcoal, how do I add more? I use natural chunk charcoal. Do I start some in a chimney and add it with tongs? Do I add unlit charcoal? How much do I add?

I've smoked quite a few times in an 18.5" before and now I've got a 22.5" coming in. I use the Minion method when smoking. Should I do the exact same thing with the 22.5" that I've done with the 18.5"? My main question concerns how much chunk charcoal to use initially. Do I use the same...

I'm catering a wedding that will have 50 guests, so I'm smoking 3 Boston butts two days in advance. What is the best way to reheat the chopped pork so as to preserve the taste, texture, and bark? I was thinking about putting it in a full pan, covering it with foil, and reheating it in a 250...

I have a $240 credit toward any grill or smoker at Lowe's (because my old gas grill quit working after using it only three times and the company (The Great Outdoors) is no longer around to warranty it, so Lowe's is warrantying it). I am trying to decide between the 18.5" and the 22.5". Part...

Hello, I've been brining my Boston butts for years, but I'm planning on entering a competition this fall and they don't allow brining. They do, however, allow injections. How do I take the brine I've been using and convert it into an injection? I've never injected anything. Should I mix the...