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Just an fyi - here's "half" comp coming up in April (chicken and ribs) and only straight up smokers (no electronics, pellets, gurus, etc...) allowed. (And no garnish) Should be a good time (and low entry fee) especially for any new competitors to get a feel for how a comp can go. The...

Just got an injector for Xmas, and planning on "shooting up" a p-butt this wkend. I just wondering how long before it hits the smoker should I inject it? (ie- overnight, 6 hrs. prior, a few hrs., etc....). Thanks in advance for any input!

What, in your opinion, do you think sets apart the consistantly top winning teams (such as Jack's Old South, Chris Lilly, Mad Mamma, Dr BBQ!, etc.) from the rest of the pack? I suppose years of experience would be a big one...Thanks for all of your input this week and thanks Chris for arranging...

Hello Doc! (fyi - my wife got me your book for father's day, what a woman!) Anyway, do you find that cooking brisket flats different than packers when it comes to the finishing temperature?? Based on your book, it seems like you like to take the brisket off around 190+. Around here (Mass)...

I don't know if anyone else has had this experience, but I bought a bag of lump charcoal (Royal Oak brand), and decided to cook up some chicken thighs yesterday. I got the chimney going with the lump, and after awhile a loud "bang" came from it. It happened a few other times, and the last time...

Just a question to put out there...I smoked a brisket last week that had a mustard slater and rub on it to start. About halfway thru I started basting it with mop-type sauce til the end. The brisket tasted great but I couldn't taste the rub at all. The rub was pretty strong with cayenne and...

I'm going to smoke an 8 plus lb brisket this Sat. and plan to use mesquite wood for it. The few briskets I've done in the past I've used oak. I've heard mesquite can be a strong smoke so I don't want to blow it away, but with a brisket there may not be a problem with "too much" smoke. Anyone...

Does anyone know of a good place to buy lump in MA?? I don't want to order it online if I don't have to. The only place I found some is 7lb bags at a local hardware store, but I'm hoping to get 20lb bags. Thanks!

I just happened to stumble over this site www.southernfoodways.com/projects/tnbbq/index.shtml Basically it's interviews and info about Tenn. BBQ, Memphis and rural TN BBQ joints. Very interesting, especially the old timers in the rural areas that Q whole hogs. BBQ is definately part of...

Just an FYI...Anyone interested in doing "beer can" chicken, I happened across a metal holder specifically made for doing beer can chicken at Walmart yesterday. It was only about $4.00 and actually looks quite sturdy. Check it out in the BBQ section, I'm assuming Walmarts are about the same...

Just wanted some input on my first brisket cook I did a few weeks ago, particularly about the use of meat thermometer. I used one of the brisket recipes here and smoked a 5.5 lb. brisket for about 9 hrs. and foiled it in the oven for about an hr. after that. It tasted good but was kind of...

I'm planning to smoke a salmon fillet later today, but don't want to apply any of the marinades and/or heavy coating of rub that I've seen on the site because they all have a lot of salt/sodium, and want to avoid that due to a family member's dietary needs. I plan to coat it with some olive oil...

I recently got a WSB and I did a 13lb turkey yesterday. The subzero temperatures that were blanketing New England finally lifted that morning and it was about 35 degrees. It felt like a heat wave! I got the smoker up to about 315-320 for most of the cook with all the vents open the whole time...