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Stopped in an Orchard Supply tonight in Northern California to grab a couple of bags for tomorrows cook. Did not see the sale sign, but she charged only $4.89 for the 18 pound bag. Give it a shot. I'm going to stock up tomorrow. TB

Would a Stoker work if you are using water in the pan. Seems to me like it would throw things off. Anybody ever do it this way? Thanks, TB

I thought tonights show was much better than last weeks. Actually picked up a couple of things. But, did one team get screwed?

Just curious cause I'm doing an overnight cook of some butts. I found Rancher locally and bought a bunch because of praise on this board. Will a full ring of Rancher last as long as Kingsford? Thanks for your help.

Am doing briskets for a large group next weekend. After I wrap them in foil, how long can I keep them in the cooler before slicing and serving. Thanks

Just curious. I have been doing mostly BB's, but am in charge of smoking some ribs for a grade school benefit, and looks like it will be St. Louis style will be donated.

I went up and grabbed a whole, bone-in Turkey breast. Who's got a good guess on time for the Turkey Breast at 235 - 240 lid? It is 5 1/2 pounds. The examples I see here in a quick look show times for higher temp cooking. Thanks, Tom