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I have been using Kingsford Comp with my DigiQ 2 for a while, and I can corroborate what you said. My experience is that it starts a little hot but then stays good for low and show for quite a while, although i haven't done any buts since last summer so i can't remember if I had to re-load the...

I ended up foiling these at 8:30, and testing again at 9 when one rack was just a little too tender. I sauced and finished up on the grill, and they were delicious. I had most of 2 racks left over, and I took those to work. Even re-heated in the microwave, people raved about 'em! If I keep...

I'm testing at 8, these are St. Louis cut, pretty close to 3 pounds each. If they aren't done or if they look dry it's foil and higher heat time. I have a guru and lots of charcoal so I should be able to get em done before too long. As to whether they will be the best ribs ever, eh, i gotta...

No but I did a 3 pound corned beef round with pastrami rub last night, so I gotta sandwich to eat between now and then (around 9). I cranked up the heat some to 315, hopefully that helps things along a bit.

I decided to try out some spares for the first time today, but I got started late. I skinned the ribs and rubbed them with Raichlen's basic BBQ rub, then smoked at 250 for 2 hours. How much can I crank it up to speed up the process and still have pretty good ribs? Start time was 4, it's 6 now...

Thanks for the input, I was pretty skeptical about it. Plus, the wife complains about me having an old and unused Brinkmann in the backyard, never mind that rusty thing! Actually, I do use the bottom as a fire pit to light my chimney in, just not the rest of it, lol.

They said New Braunfuls, it'd have to be from before Char-Griller bought them out.

A friend of a friend is selling a smoker. they say it's a New Braunfuls, but it doesn't look like any I can find, or that Char Griller makes now. Here is a picture. Any Idea of the value? They want just under 1000$ for it.

Used apple, it turned out pretty well the dill didn't clash with it at all.

I am curing some salmon using Steve Raichlen's fail-proof fish cure, and I was wondering what wood would go best with it. I don't have alder, just Hickory, Apple and maple, the last in chips instead of chunks. The recipe has dill and coriander in it, and I was wondering if the apple or maple...

Well Both are foiled now, I'll turn the guru up a bit and check in an hour. I usually went wide open for High heat briskets, I'll see how 325 does.

well it's been 7 hours, and one roast is 157 in the middle, the other is 145. It's been windy all day, and I set the pit to 250 a couple of hours ago. I've never had anything stay this cold this long, especially give that these are about as thick as a brisket. Part of me just wants to foil and...

Any idea how long these will take to get to 165-170 at 225? They are about 5 pounds each.

Here in Las Vegas, I am pretty much alone in my preference for Fat Johnny's or any spicy, red tinted vinegar sauce. Even my parents, who should know better, like another sauce I fix better, and so do all my friends, most of my co-workers, and all my in-laws. It's a recipie from Steve Raichlen's...

Fat Johnny's is my personal favorite sauce for butts, so i second that. Steve petrone's #5 and Lexington sauces are great too, especially if you customize. All of those are sauces very much like the ones I encountered as a kid in southern Virginia and western North Carolina. Here in Las Vegas...

They were 1.49$ I was wrong about the price but I got some because that's still a pretty good price, almost pork butts cheap. I bought two ~5 lb pieces, about 3 inches thick each. My only worry is that they'll dry out, because I'm using a Guru now and I don't use water. I wonder if there's some...

The Vons near my house has portions of 7-bone roast for a like 1.30$ a pound, and each is about 6-8 pounds. Would these be good for pulled beef? I've wanted to try that but whole chuck rolls have been to big and expensive for me to try. I usually inject my pork butts, and I use one of the...

I've injected my last few Butts and Briskets and I really like the results. It took my barbecue from passable but a little dry to stupidly tender and moist. I live in the desert though, so any aditional humidity really helps keep things from drying out. Lots of people are obsessed with dry heat...

Well, my fire nearly went out twice due to using lump and the wind making it burn faster than I expected. So it was 10:30 when I got to eat, but man it was an improvement this time. It was definitely a little to tender, it fell right apart. The slices basically fell in half and lots of sandwich...

Ok, I'm trying brisket again, after two attempts that ended up tough. Last time the taste was pretty good, but it wasn't moist even after foiling and using the high temp method. My best guess is that I'm pulling them too early, I'm gonna try to check feel with a fork instead of a probe. My goal...