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Just used Tony Hunter's link to Bass Pro Shops to order the Brinkman charcoal pan. Thanks Tony. Was suprised to see that the price was only 4 bucks...shipping was just as much, so I ordered a couple bags of wood chunks as well to offset shipping...lol. Actually, the wood wasn't a bad deal...

hey Anthony...I agree with a few others...I don't think I'd eat it, cuz it just don't look right. You might want to call your local government agency or university extension service and share that picture with them. Seems to me that the spots are to numerous and random to attribute it to some...

Cool!!! Tony

I've also done several pork tenderloins on the WSM. Its true that they don't benifit from low and slow in terms of tenderness...but I've found that they do get a nice smokey flavor and stay juicy when done low and slow. I'll take a 4 lb tenderloin, for instance, cut it into 4 small 'roasts'...

Thanks for the recipe Bryan. This is something I've been wanting to try since it was first mentioned to sprinkle some rub on peanuts....this sounds a lot better. Tony

That was my point before Pete...when you find something that works, stick with it. Its a lesson that we all learn I suppose. From reading around in this site, I started out using Kingsford and have always had good results with it. It may be a bit more expensive, but thats the price for peace...

Glad to see you're back on the smokey path, Joel. Don't forget to mark this one up as suggested, but hopefully, this one will stay put. Tony

ditto on the foil.. I just wrap 'em up and put them on the bottom rack. They're done in 3 or 4 hours at 225* measured at the top rack. Tony

Yes Grasshopper, Bar-B-Karma, if Smoking with the WSM is the Yang, then surely swipin' batteries from your employer to get it to work is the Yin. A great challenge awaits you. ohmmmmmmmmmmm, Tony

Your welcome Keith. *cowaring back..thinkin' I don't wanna be slapped or hugged neither* Tony

Sorry to hear that Phil...but you're gonna be a happy camper once you get a properly working unit, I gahrahnteeeee. Tony

Count me in on the vinegar based sauce...those NC and GA boys got it goin! Keith (et.al.) heres a link to a page at 'allrecipes.com' that has recipes for regional sauces from all over the U.S., including NC style (in which there are many variations depending on which part of NC) vinegar based...

Hi Mike. I put my grate probe on the upper rack knowing that the lower rack is going to be 10* cooler or so. As far as the meat probe, doing multiple butts, theres two ways you can look at it. If you put it in the largest butt, then when it reaches your target temperature, you can be assured...

The pinkish color and ham like taste are a dead giveaway BR. That butt had been injected with brine that contained an added preservative...sodium nitrate. Its the sodium nitrate that accounts for the pinkishness. Of course, smoking does the same thing but the affect is limited to a few tenths...

I try to avoid 'enhanced' products if at all possible. Usually meats are 'enhanced' by injecting with saline solution (salt water), or brine, which can include other spices as well. This does two things. 1st the salt acts as a preservative to improve shelf life, and 2nd, the solution adds...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by JoelK: ....PS: I've got this crazy picture in my mind of all these BBQ fanatics travelling cross country in an steadily growing convoy, all fired up with guns and bloodhounds, all converging on Des...

Wow JoelK..thats a low blow. Sorry to hear about it. I'd imagine your deductible would prevent you from turning it in to your homeowners insurance...this just sucks. ehhhh...would two 44mags be better than one?..cousin Smith and brother Wesson would love to catch up with those scoundrels. Tony

HI Pete. I think you hit the nail on the head...only thing different was the charcoal. What kind did you use last? What did you use this time? Did the new charcoal contain any petroleum products? The charcoal certainly can make a difference. Once you find some you like, stick with it (ie...

Here here, Jim !! High standards is exactly what has attracted me to this site in the first place, and the high level of enthusiasm that those whom espouse these standards had for the WSM that lead me to the same choice. Tony

I hear ya Jim, I think we're on the same page, just saying it a little differently is all. Like I said, I doubt that a bit of nitric acid is going to be an issue in the long run, especially considering, as you've said, all of the other by-products that we consume on a regular basis. My main...