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Here's to all of us that enjoy cookin something up on the 'bullet' and making the ones we love happy. Dave

A buddy just brought me a load of peach and plum from our sunshine coast (think he's fishing for some Que!) and was wondering if anyone has tried either. The bark on the peach is much heavier than other fruit woods and the wood seems a lot like me...dense. Dave

Sat. night I did the test. I used equal amounts of Kingsford in each WSM (one full chimney + equal leftovers from last cook). My aim was to cook chicken parts at around 300* to see if I could get crisper skin. Since I wanted a higher temp I just over half filled one water pan with sand and put...

Hey gang! I've bought an eight pound, shank end, cured, ready to cook hunk-o-ham and have been reading up on cooking techniques. I'm curious why the temp posted on the recipe section here is 325*. Can you not cook slo & low to introduce more smoke to the beast? The band is coming over for...