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  1. C

    Smoke Wood Sources

    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.
  2. C

    Wood instead of charcoal

    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?
  3. C

    How much Kingford

    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.
  4. C

    Reheating Pulled Pork

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

    Holding Pork Butts

    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.
  6. C

    Controling Heat

    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...
  7. C

    Mild Rubs

    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?

 

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