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I was wondering if any of the SF Bay Area Folks can recommend a place to buy wood chunks in the San Jose area. I have been buying the bags of Weber stuff from a local hardware store but it seems like more and more it is a lot of crumbs and not to many nice chunks.

Just in case any of you didn't under stand what they mean by 4% or 8%, it is this. 4% of the birds weight or 8% or 3% or what ever percent is stated. So if you have a 20 pound bird it is 20 X 16 ounces x the 4% stated on the label = 12.8 ounces of the broth has been added to the bird. Chet

I have a neighbor that smokes on an off set grill and uses charcoal to get the fire started but then just uses small hardwood logs the rest of the way. Has anyone tried this with their WSM?

I am getting ready to do my first long cook tomorrow. It will be to 8 pound butts on a 22.5 WSM. How much charcoal should I expect to go through? I am figuring at least 16 hours.

I am looking for the best ways to reheat pulled pork. Both next day leftovers and for vacuum packed and frozen.

Thanks everyone, this will make things easier. I was trying to figure out when to start 2 8 pound butts to have them done at a certain time but with the cooler hold times that you have reported it give me some wiggle room.

I'm a retired meatcutter form San Jose, CA. and I have never heard of this cut. I would have like to seen this. was it boneless, how much did it weigh. I would ask what part of the animal it comes from. Sounds like this guy is being creative with his labeling to get an extra $ for the cut.

How long can you hold 2 pork butts in a cooler after they are done on the WSM? The cooler is a Coleman steel sided cooler so the cooler it self is of good quality.

Yea, I have already been watching the sun movement in the back yard today to find a location that will keep it out of the sun next time. I did close the bottom vents all the way for about 15 minutes but it didn't seem to change things and so I cracked them open again. Maybe I didn't give it...

Yesterday, I was smoking 4 slabs of pork ribs (St Louis Style) I had two on the bottom grate and two on top. After the temp. got to the 225 - 250 range I closed the bottom vents to 25%. About 1 1/2 hours in the Temp started to climb rapidly, in no time at all it was over 300. I was trying...

I haven't looked very extensively for this but I thought I would bring it up here. I was interested in some milder rubs for beef and pork. Occasionally I have people over that can't take all the spicyness of "normal" rubs do to health issues. Does any body have recommendations?