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Wow, great tips you guys! Thank you for the info... I can't wait to get cookin!

Hi Gang- I just completed a big move from Dallas, TX to New Haven, CT. I know I've seen a handful of users with locations in the general area, and I was hoping some of you might help with some suggestions on good places to shop. I'm mainly looking for a good general grocery store, and...

Hey Marc- Awesome run there! I love seeing Pulled Pork Tacos on the menu in Virginia!! I am NOT an expert, but when I have guests and I'm not making a sauce on the spot (or even if I don't have guests), I do like to heat up my BBQ sauces. Last time I had guests over I cooked ribs; I had...

Quick answer on the Ancho powder: No, it is not spicy whatsoever to my taste buds, but it has a nice earthly flavor. Based on posts I've read here and on my own experimentation I now almost always toss any paprika and generic "chili powder" called for in rub recipes that I'll be smoking. I sub...

I think that's the definition of Texas Restaurant Brisket... bland slices of beef used to convey BBQ sauce to your mouth. I really like the sauces at some places so the end result isn't half bad, but in general I don't like an entree where the only flavor comes from condiments...

Hey Dave- Don't take the internet's word for it, try it for yourself! Put two fresh pork butts in a pan in the oven with little or no seasoning, and cook at 250* a couple hours until the internal temp of the butts hits 140*. Meanwhile, get your smoker chugging away with a couple nice chunks...

Instead of foiling all your racks individually or foiling a couple racks stacked up together, you might try putting them with your preferred liquid in a foil pan on the smoker and covered tightly with foil. I haven't done this with ribs but I have with country style "ribs" and I get more...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Correll: You may need to IV some veggies after this weekend </div></BLOCKQUOTE> Hey, he's got a dozen jalapenos in the pic up there. ABTs count...

I love using pulled beef for tacos and nachos, so I season with some Mexican-inspired flavors. I've enjoyed this Chuck Roast el Adobo recipe, but I substitute combinations of real ground chile powders instead of the paprika and generic "chili powder". Hard to go wrong though, just try whatever...

Country style "ribs" (usually sliced pork shoulder down here) are a lot cheaper for experiments than back or spare ribs, and you can try lots of different flavors on one cook...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Blackman: When you say the Minion method are you referring to putting the lit coals on top of a bed of unlit coals or putting the lit coals in the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Blackman: I am wanting to bypass the learning curve </div></BLOCKQUOTE> Steve- If you figure out how to do that, please let us know! I've been...

Hey Nick- I see a couple ways you could do that. First and easiest would be to do the pork butts a day or more ahead of time for reheating the day of the party, and only focus on the ribs that day. Next, you can overnight the pork butts, then when they're done wrap them tightly in foil plus...

William- I've followed that recipe before with good results. Real nice change from the usual routine. If you read the rub recipe, it actually does include salt. If you follow Bryan's link to the recipe, then follow Kevin's link to his actual cook, he comments that "Since I was putting the...

Maybe just keep it casual and have everyone vote on categories kind of like BBQ judging... Best Presentation, Best Flavor, Best Texture/Preparation of the item, Favorite Overall. Everyone gets to cook what they want, and just like a potluck each person will have a preference of one thing or...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sal Fontana: I cook down and scim the drippings from the water pan most of the time which supplies great flavor. </div></BLOCKQUOTE> <BLOCKQUOTE...

I agree with Dave. As long as everything is cooked to a safe temp, I would put the birds on top for convenience.

I love you man! There are the recent posts about Wiviott's "5 steps", discussions on water vs sand vs saucer vs empty foiled pan, the endless/pointless debate of lump vs briquettes... and you go and cook some of the finest looking Q with complete disregard for any of that garbage. I've been...

Yeah, fire it up as is, and if you need more air flow just crack the lid open a smidge to let a bit of air in/out the top. I learned that here from Bryan and it works great. Then you can judge if a mod is needed and/or worth your time.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don NICKLES: I was very careful not to use too much rub and it has been great 2 different times. Not too salty at all but I have not tried them without...