Hi Rich,
I'm still a little new to the WSM bbq world. I agree with Bill. Put the book on the bookshelf. I started off with lump ( royal Oak and Wicked Good ). I have never used anything else. I live where there is always a wind. I use a Guru and their fiberglass jacket. With the combination...
When I put my pulled pork in my freezer bags, I put about a serving or two in each bag. Then I move it around inside the bag so it is kind of thin in the bag. So it will cool and freeze quicker. Sauce and all.
YES! I bought one for the pulled pork that I make. Months later I take it out of the freezer. Plop it into some boiling water. Cut open the bag and it tastes like I made it yesterday. No freezer burn. And the food lasts longer in the freezer and the frige. Well worth the counter top space. Or...
I hope this is a good place to post this. And I don’t know if anyone has already posted. TLC has a new series called BBQ Pitmasters. It starts DEC 3 at 10 eastern.
http://press.discovery.com/us/...rams/bbq-pitmasters/
Happy Thanksgiving!
My Aubuchon Hardware store carries RO. I asked if he could order me some to get me through the winter. And had no problem with it. I'm not as hard core as some as you guy's but I got four bag's. And he said I could get more if I run out halfway through the winter.
My opinion... I made the best ribs when I waited for the smoke to clear. I think the white smoke is a mixture of moisture in the charcoal and the wood. I believe I get a funky taste from the moisture carrying the wood smoke particles and laying them on the meat. The other day was the first time...