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Another option would be to have the party honcho buy the roast (whatever size you decide on) and then you do the cook. Your labor, charcoal, seasoning ETC. is certainly of significant value and would probably suffice nicely for your contribution to the party.

Just bought a USDA choice packer at Wally World here in DFW area for $1.98/lb. 2 weeks ago they were almost a dollar more so haven't seen that effect here yet.

I assume you are really talking about thermometers rather than thermostats here and I've found that the supplied lid thermometer is adequate for my needs. After a few cooks when your smoker has become "seasoned", you'll find that you can readily figure out the correct vent configurations to...

I just put the lit coals on top. It's easy to do, doesn't require any extra "equipment" (open bottom can) and it has always worked fine for me. When it comes to barbecue, I usually find that simpler is better for my purposes.

:cool: That's a good thing, Bill.

Good job...just for my info file could you please tell me what the "abode" you used in your rub is? I use a Mexican seasoning here in Tejas called "adobo" which is a mixture of salt, garlic, oregano, black pepper and turmeric but haven't run across any abode. Anyway, chicken looks great and...

Thanks, Chris...I've just added you to my ignore list ;). Just kidding! I've found pretty much everyone on this forum to be more than gracious and considerate and have enjoyed my membership. Thanks for starting this BB and being a great moderator. "Can we all get along?" Rodney King

I use neither. I just use an empty water pan as a heat shield which I foil for easy cleanup and let her go. You do not need to foil but it can help to speed things up and I'm told may help prevent overly dry meat. Many also use butcher paper wrap if you have some of that and want to try it...

As a matter of fact, I just did some along with squash and a salmon fillet in my kettle last night. I used indirect heat and a small piece of hickory and after about an hour took it all out and everything was cooked just right. Corn had the usual texture of grilled corn with a very slight...

Sounds like carnivore paradise. No wonder recovery is required. Gotta try those stuffed, bacon wrapped meatballs.

This is probably in the wrong posting section but Happy Canada Day to all our amigos north of the US border. I'm curious to know what, if any, are the traditional barbecue dishes that you might prepare to celebrate your national holiday. I know about the 4th of July and Cinco de Mayo food...

John, No big rush getting the "camo" version done for us Bubbas down here in the South. Probably 95°+ until mid October or so :(

Something like this? Silver Bullet

Chuck, Down here in Texas, I just take my grates when cooled and put them on top of a fire ant bed...after an hour or so, they've picked those suckers clean.:cool:Since you're up there in Canada, I guess the fire ants won't work for you. Seriously, I think the main effect you might see is a...

Just checked Amazon and the new Lodge is $30 while the "like new" Warehouse Deal is $28.

I would wait for the Lodge to show up on Amazon "Warehouse Deals" where they usually have them for around $30 if my memory serves me well. I've had one for several years and it is the best pizza cooking surface I've ever used.

Possibly, "possible":cool:

Lots of variables such as outside air temp., wind, sun or shade, amount and type of food to be cooked and initial temp when you put it in, type of charcoal (lump, briquettes, which brand) ETC. With KB blue, I would probably use 15 or so unlit topped by maybe 10 lit Minion start and add more...

To me, similar to the differences between cooking a turkey breast vs. a whole turkey. The first is more expensive per pound but cooks faster and has less waste. The second gives you a better variety of meat moistness, taste and texture. I vote for the whole turkey and for the whole packer.

Steve, Here are the links to those Franklin videos I mentioned in your other post: The Brisket The Cook The Payoff You can take what you want from his videos but I think they are pretty informative, especially for someone new to brisket barbecue. Happy smoking.