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My wife picked up a "el cheapo" foodsaver at Wal-Mart. It's made by Reynold's. I was sceptical since I already have a Foodsaver, but to my suprise it does a very good job. The bags are resealable and cheaper.

Dave, I do the same thing w/ packers. Did a 10.5 lbs in 3.5 hrs. Turned out great.

I second that, I bought a case there yesterday @ $1.27lb. They are also fresh, not enhanced. Here's a link: http://restaurantdepot.com/RDWeb/Home.asp

Alex, High heat, cook w/ no water in water pan. Keep temps about 400-425. Those birds should be done in about 1 1/2hrs. They are done when the thigh hits an internal temp of 180 degree's. Pull off and let them rest for about 10 mins. Easy peesy...

I have a brick that I wrap in foil. You can use Italian, French, Ciabatta, etc. One of my favorite's is a "Cuban", smoked or roasted pork (or chicken) topped with ham, then some meunster, or swiss, pickles, sprinkle of BBQ seasoning, and mayo.

Craig, I did a high heat 10.45lb brisket a few weeks ago in 3 1/2 hours. It was awesome!!, it's my new prefered method.

I've probably have a half dozen guy's who like to drill me on making barbeque. The one constant I get from them is "how long will that take"?, or how long do you think it will take"??. I always say BBQ is not about time, but about temperature and/or feel. Sure we can give "ball park" estimates...

Don't mean to change the subject a little, but I did a high temp #10.45 packer yesterday that turned out great and fast. Cook time time was 3 1/2 hrs (3p-630pm),foiled at 165, finished back on WSM, then I let it rest for two hrs. Cooked at 325-345. Too me flats tend to dry out during low &...

Cherry/Hickory 50/50 is pretty much my standard blend on pretty much everything I smoke.

Neil, please post that recipe if you don't mind.

Some favorites from my collection are "The Sauce Bible"...a guide to the saucier's craft by David Paul Larousse. The book from the CIA, "The New Professional Chef, and "The Great Salsa Book" by Mark Miller. The Sauce Bible is a good comprehensive book on making and understanding the various...

Mine...

Joe, I'm no expert on wood but I doubt there is any difference in the two. With that said, pecan is a member of the hickory family and does give off a more mellow or distinct flavor than regular hickory.

Yep, sounds like Counrty and/or Western style ribs. Do a search on this forum for Jeff Millers "Pig Wings", it will give you a lot of info on them. I make them all the time...

1. Use the standard method for your fire, the Minion is overkill with chicken. 2. Should be able to fit all four on top grate. 3. Don't know the sizes but they should all finish about the same time, the smaller ones you might have to pull off a little sooner. 4. The cans should keep them...

This is a great thread. I was in the food biz for quite sometime and it looks like many people on this topic hit the nail on the head. "It's a tough tough biz"!!, and not everyone can do it. I have to agree with a lot of the posts which is to start small and test the waters. I have a concept in...

OK, you got me on this one...what's a smoke pistol??

I tend to stick with Butts, too much "stuff" in a picnic IMO...

Yep, I cut into halves and put the thicker ends on first.

I recently had a large smoke as well. What I did was take beer can chicken racks and flipped them over, then wedged them between two butts (for stability) and set my third butt on top of the inverted rack, makes a nice little upper cooking rack ...sounds silly, but in a pinch it worked like a charm.