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I'm out of luck, but you fine folks can benefit from this link :) http://fullcirclefoods.com/find-a-retailer/

very cool technique!

I'm with Rusty on this one . . . I cut a wedge shaped 2" chunk of wood that fits nicely in between my flavour bars. \ V / I cook with one burner at one notch above low ( 230F ish) and it gives me a very nice smoked flavour. If I go much above 250F I end up with the wood burning.

I'm too much of a control freak to try that method, but if it ain't broke . . . you know the rest :)

Hey Chad, I'm no expert, but I think you may be using too much salt. My understanding with dry brining (or salting), is you use X amount per lb of meat and let it be absorbed. If i recall correctly, a rule of thumb is 1/4 tsp per lb of meat. There shouldn't be any need to rinse with a dry brine...

I know in the store it's always hickory smoked ham . . . I use maple for everything because it's Canada, and it's everywhere :)

Fantastic! I recently did a cook similar to this that I am looking to perfect. Can you give a brief summary of your cook?

I like it! I do them side by side all the time, never thought to combine 'em :)

That does sound good, I like simplicity!

I totally lost track of this thread! Thanks for the solid input! I think maybe I'll try nothing, and work my way up from there. It should be easier to build a flavor profile I like that way :)

I smoked a ham last weekend (to be honest it was a bonless picnic roast that i cured). I coated it with memphis dust, and i didn't find that it complimented the ham nicely.With the cured meat its all nice and salty, then bam! Sweet! I don't like sweet ham . . . what are your...

Good to know, I'm pretty close to the Westmount St. one, the above were from Central Meats, I'll have to check out the difference in bones next time I'm on a meat run.

Len, where are you getting $2.88!!?? That's an awesome deal! As for the ones I cooked, they were a custom trim job from the local butcher giving them a more uniform size and thickness. I thought i would be a good place to start :)

Hey Jim! My terminology may be heavily skewed, I'm trying to learn sooo much all at once! For me 'bark set' = when the sugars have dissolved and can't be wiped off anymore, and 'bounce method' = when you bounce a rack of ribs with your tongs to see if the bark cracks. Thank you everyone for...

I tried my hand at ribs last night; first time ever. I'm cooking on a Weber Genesis creation of my own. I used Meatheads Memphis Dust for a rub and started out with a hunk of maple at 230 for 2 hours and my bark hadn't set, so i turned it up to 260 for another hour (at one point my wood caught...

I have three old propane tanks that i'm going to retrofit into a lower chamber . . . the wheels are turning, this project is a go! I will make sure to document my progress!

Currently i'm thinking of having a box welded up that the bbq can sit on to replace the drip tray, I'll have a door and closable vent in it so I could add more fuel for longer cooks. I'll have to seal the burner tube holes up, as well as the gap between the lid and cookbox at the back. The...

I am going to have some spare parts from building my Genesis' and am planing to create a smoker of sorts with what I have left. I am looking for thoughts, advice, design tips, if it's been done before, etc.. I want to be able to have the option to smoke family dinners on the summer weekends, and...

Does your wife still think you're crazy? :) Looks awesome!

Oh great! lol Now I pointed a thread this direction that needed some parts! I do have a couple wheel's that you're welcome to, the lettering on them are chipped if i recall, but you're welcome to them.