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Hey Darin, I recently switched from water to sand (ECB charcoal pan used). I didn't notice any difference in moisture in the meat. I inject my meat and baste also. I basically wanted an easier way to cleanup. You can also easily transfer any drippings and keep them for side dishes.

http://www.nakedwhiz.com/lumpindexpage.htm?bag

Kevin, are we talking lump charcoal here? Pure mesquite or other types of wood do burn hotter than kingsford charcoal.

I did beef ribs today on my offset. They came out great. They are quite a bit different than pork ribs. If you compare the two they are a bit greasier, and have a whole lot more meat. I didn't have any problems using primarily wood. I used charcoal to light the wood, then used almond only...

I would think that dense wood is the better choice as far as btu output, but charcoal is preferred by alot of people for it's uniformity. I seasoned my offset smoker today. Used a little bit of lit charcoal to get it going, then used a couple of almond logs to keep the temps 200-300 for a...

I agree, if you're choking it down too much. That's precisely how a wood stove works. You slide the damper down to choke the fire. Not to the point where it smolders, goes out, etc., but just to slow the burn and keep temps down. With my wood stove full with about 4 logs I can keep the temp...

I agree, but there are some who claim they can taste the difference when using unburned charcoal for the Minion method. I can't, I'm trying to determine if the same technique can be used for wood. I know that wood burns hotter than coal, especially dense almond or oak. I was wondering if...

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...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">think 3-4 hours is well within reason. I wouldn't worry about making the unit air tight, however. In fact, I often wonder if the "smokestack mod" isn't counterproductive if...

Thanks for the input guys. I purchased my Chargriller Pro smoker today from Lowe's. Got the firebox and cover too. All the reviews I've read say that this is the best inexpensive smoker out there. I almost got the Char-Broil but this one looked better. The Braunfels seem to be identical. I...

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...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Recently I've seen several posts on other sites about doing a pork butt in 5 hours. Absolutely ludicrous as far as I was concerned. But I kept seeing it posted...

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Monday night I'm doing 2 tri-tips and 2 pork butts, enjoying them on the 4th and watching the show!

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.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I think that it will go excellent with a tri-tip (I believe that this weekends menu has just been updated to include a tri-tip. I feel sorry for you folks that struggle to...

We talkin' A1, Lea & Perrin's (spelling???), etc???? Which one's are good?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">my hands </div></BLOCKQUOTE> LOL.....wrong choice of words, how about adhere rub. Better?

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