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Amazon has 13" and 19" Eastman leather gloves. 13" is $14.95, 19" $17.95. I bought the 19" and like them a lot. My wife washes them in the washer, but it takes a couple days for them to air dry. Smokin' Jim in NC

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by JL: Jim Knight what search did you use so I can check. Thanks for the help <HR></BLOCKQUOTE>I used dogpile and came up with this; 2. Texas B-B-Q 1212 Hwy 290 West Elgin, TX 512-281-4650 ... Their...

My search turned up; Southside Mkt & B-B-Q 1212 Hwy 290 West Elgin, TX Smokin' Jim in NC

"small family, tight budget" WSM for certain. It'll cook more than enough for several small families. It llooks amall until you start loading up the two racks, will surprise you how much you can cook. I also have a Weber kettle for chicken and steaks and a gasser doing nothing now. If I could...

Lew, Have you tried lump charcoal? This normally burns hotter than briquettes. Smokin' Jim in NC

I just took the top bolt out of one of the supports. I've been using it like this for about 3 months. Save the bolt in case you ever want to put it back. Smokin' Jim in NC

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Troy Balling: Thanks Jim, do you cut up your wood and then let it rest for 6 months, or just let the dead limbs rest for 6 months and then cut up? The tree that I will be smoking has been laying on its...

I wouldn't use it for smoking until it's dried at least 6 months. Don't worry about the bark, a lot of the apple and cherry chunks I've bought have bark. I haven't noticed any difference. I have some hickory from a tree that an ice storm took out early this year. It's been drying more than 6...

Sorry I credited it to the wrong person. I used a mixture of apple and wild cherry. Really great cornish hens. Thanks, Smokin' Jim in NC

I haven't done an allnighter, but I'm doing an "alldayer" now with a 5# Boston butt pork roast. I filled the ring 3/4 full with briquettes, topped that with a chimney full of lit lump. The temps stayed a fairly seady 225 for the first 5 hours. If I hadn't been removing the lid every two hours to...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Mark Etheridge: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> There is one side effect for new WSM owners that is not in the instruction manual. Some of your local Q places will...

I've ordered from them several times. Very pleased with both service and product. I also ordered from Coastal Enterprises here in North Carolina. Was surprised when my shipping charges from eastern NC was more than from Kingsmoke in Nebraska. My next order was from Kingsmoke. Smokin' Jim in NC

I've always smoked baby backs, until my local chain grocery had spares for .98 lb. These were Smithfield enhanced and fairly thick. I gambled and used the southern succor rub in spite of the enhancing. Came out perfect after 7 hours. Not too salty as I expected they might be. We eat the thinner...

I pour it around the culvert under the driveway. I hope it does kill the grass there, no more weedeater. If you live in the city, you probably don't have this option. Smokin' Jim in NC

Thanks Randy. I doubt I would have carried it to the oven if I had still been waiting the next morning. This was my first beef roast, been cooking mostly baby backs, spare ribs and chickens. As good as this was for slicing, I think I'll be safe pulling them as soon as they hit 170. Thanks...

Saturday afternoon I cooked a 2.8 lb chuck roast in my WSM. I wanted to slice it so I was going to cook to 180-185. After a little over 5 hours it reached 160 and stopped. Another hour or so it hit 171, then dropped back to 168. I left it on for nearly 7 hours, still at 170 +- a couple. Fearing...

i smoked a small chuck roast yesterday afternoon. I used the southern succor rub from Smoke and Spice. Left in the refrig over night, basted with worchester and apple juice. Cooked with a combo of unlit briquettes under lit lump charcoal and plenty of apple wood for smoke. Temps varied from 225...

I always use the top grate, if for no other reason than it's easier to access to turn the meat. A good dual probe thermometer allows you to monitor either or both temps. Favorite of this bunch appears to be the Maverick ET-73, available at thegadgetsource.com for $39.99. Smokin' Jim in NC

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by mgoeth: Look up North Carolina pulled pork in Google and you'll find many sites with the finishing sauce recipe. The big difference is that it is vinegar based intstead of tomato based. It's almost a...

Thanks Mike, I followed your receipe exactly, even to the overnight in the refrige. The only fault I found with the ABTs was a little too mild. The leftovers were put in the frige and microwaved the next evening. They sure picked up some heat during the process. Thanks again, Smokin' Jim in NC