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Thanks for the info. I'm going to check out the teatment info and if it is clean I'll try it out and let everyone know what happens.

Anyone ever hear of IPE (pronounced "Epay") wood? It is a hard, dense wood from Brazil (sustainable forests by the way). I had a rear porch floor put on with the stuff (looks amazing) and when they trimmed it off there were a lot of scrap pieces. Think I could try smoking with this? It is...

After seeing the posts Saturday Aug 13th I called and confirmed the my local W-S had them for $3.99. I had them hold the last two in the store (and in central Ohio) until I could pick them up. So assuming local stores have stock, the sale is still on.

Anyone ever smoke a wheel of brie? I've tried smoking cheddar and fresh mozarella before. Cheddar was great, Mozz was ok. I wasn't sure whether brie would pick up any flavor through the rind. Was thinking of doing it straight up (no pastry wrap or anything) then topping with pepper jelly...

Instead of a knife I use a pair of kitchen shears to cut apart the long strands. This seems to work well and you can do it directly over or in your holding pan without need for a separate cutting surface. Oh and I go just bare hands otherwise

Yes I did try temps in multiple locations

One of the two that took longer was started on the top and one on the bottom - so location was not it. After I removed the first four, I put the last two both on top. All of them were in the 6.5-7 pound range, and the only correlation with size was that the very first one done was definitely...

I recently did six butts - about 40 pounds total - for a block party. They turned out great! I did three top and three bottom and was blown away by how well everything came out. The neighbors inhaled the stuff so fast my wife didn't even get any! Here's the question part: The first butt was...

I always go with Kosher salt for cooking. The large flakes are more intense in flavor and I think you can get away with using less than other kinds of salt. Handy if you are minding your sodium.

Thanks for the tips. Since I've always done singles I've not actually used my lower rack before. What's the best way to swap these bad boys, just get a few cookie sheets so I can lay them out? And to baste the bottom do I just pull the whole top rack off?

I'm planning to cook six butts tonight for a 4th of July party. They are about 6.5 pounds each so I'm looking at about 40 pounds total. I'm thinking I'll smoke overnight, pull them all Sunday and reheat for lunch Monday. I've done single butts a couple of times with good results, but never...