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I would not foil chunks. To keep them from caching fire you can place them on the edge of were lit charcoal is (assuming the minion method is used) or burry them in the charcoal before firing up will help the chunks to burn slowly. Foil packets (for chips) need to be used with care. Too much...

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In S.E. Michigan the only place were I can find decent whole packers is Catlemans. about 3.25/lb

I only do H. H. brisket now and thats the only time I use an empty foiled pan. For everything else , its water in the pan. (As some others have stated) I think it is easier to maintain a constant lower temp.

Brian , That sauce looks interesting. Although I like to eat kafta plain or sandwiched in Pita. Ken, You are correct 7 spice is the correct (authentic) mixture. But one needs to get a true Lebanese mixture (Bhar Helou) which contains: allspice ,black peppercorn ,cloves ,fenugreek seed...

People seem to like what there used to. Even if its not very good. Theres a "BBQ" rib place near were I live. Par boiled ,grilled, and slathered with sauce. So many people think there great .

Crab apple is on the list of smokewoods use this linkhttp://www.virtualweberbullet.com/woods.html

Yes I think there would be some smoke ring from just charcole. Smoke ring is the reaction between nitrates (wood ash from the fire) and myoglobin ( oxygen carrying protein in muscle tissue). Charcole contains some of these nitrates but (although Im not sure) perhaps in less amount. Jim

I set up the smoker under the eve outside my garage (protection if it rains),not on my patio were my grill is. I just use two ordinary bricks. Jim

Kafta Mishwi (Ground lamb with seasonings grilled). Ive made this many many times. This is a Lebanese dish that is easy and very very delicious. Recipe is per 1 pound of ground lamb. 1# ground Lamb 1/2 cup fresh finely chopped Parsely 1/2 cup finely chopped Onions 1/2 tsp Allspice 1 clove...

So Rick , how long did the spares take anyway? Im guessing 7 by the size of them.

Try not to worry that much about temp control.250,even 260 isnt a bad thing. Just keep it in a BBQ range.And make sure to check the texture of the meat between the bones before you take them off. Sounds like its going good though. Jim

Rick Spares can very alot in size and the amount of fat and conective tissue. Sometimes there done in 5 1/2 hours (usually 6) and the last ones I did which were giant size took 8 . Wait till the meat has shrunk some on all the bones. Since there coiled I would grab two bones and give a little...

I have read strings on other sites of people who use Cook Shacks and like them. I dont have any experience myself with them. A WSM does require a little monitering and a little experience to use. However the learning curve should be short especially with the accumulated knowlege and...

Thanks Keri Neat site, I saved the link. Some good stuff there. Just read his briskett bible (on his site) and I found the discripency . On the site it says: "So I measured a bunch of them with a meat thermometer and almost all of them were around 188°to 195 degrees". Much more in line with...

Thanks Jane and Doug The article was interesting but for me a little confussing at spots. Ive tried to cook a brisket a few times with mixed results. The last two I cooked were better but still not quite right ( I think now it was due to not having an even enough cut of meat -was more carefull...

I have couple of thoughts,maybe more questions realy. At one point he states that (in his experimint) the briskets seemed to be done right at 188*. Elswear he states the internal temp should be 190-197* It seems a little of a contradiction. Im not sure what to make of that. He also clearly...

Paul There is nothing wrong with liking your chicken that way. Alot of people on this site like chicken low and slow and some people (like you) dont eat the skin. When I first started to come to this site it seemed everyonewas proclaiming how good it was and I thought there must be somthing...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> </div></BLOCKQUOTE>I think you're on to something too! I'm learning that chicken needs at least 300F to avoid the rubber skin and to be juicy. I'm not concerned about...

My thinking is the injection goes into the meat. It takes 1-1/2 hours for the meats internal temp to reach 140*. I put the rub on the night before and inject shortly before I put the butt on.Only about an hour. As long as your not using somthing acidic like vineger,citrus or wine I dont...