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Dan, thanks for that information. To explain my inexperience with PP, even though I am well up in years, I had not dealt with it ever at home until we got the WSM last year and found this great forum site. Fact is, I began to really appreciate PP when I commenced traveling more often to Alabama...

Been having continued success with Royal Oak chunk and a clay saucer setup. A nice Boston Butt this week cooked "by the book," almost too easy. We had leftovers so on the second day, or was it the third, I improvised a nice dish with it sort of like corned beef and cabbage. Layered pre-cooked...

The spare ribs were great. Mostly falling off the bone. Ready in five hours, with a brush basting of pure concord grape juice after two hours, and two applications of a barbecue sauce in the final 30 minutes. (The sauce is a Texas, mustard based, store-bought, with a little rooster sauce and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G. A. Green: R. Ryan, not surprised about H.E.B. My uncle is retiring after 48 years with them. To give you an idea what kind of company they are and...

One addendum: I told the meat department gentleman that it appears they remove the membrane from all their ribs. He confirmed this. Another plus, far as I am concerned. Another: Looks like Tuesday is a good day for meat shopping there. Wide selection of anything a barbecue person would want...

Began my first cook with RO lump charcoal (U.S. origin) this morning. I hope to use that long-term in the WSM, and it is available locally. Nice looking spares are cooking. Very impressed with the RO startup and performance so far. Holding nicely at 250. Using some apple chunks. Practice for a...

Was gonna begin my lump cooking with a trip to a BGE supplier in Dallas later this week. But, found today that there is a good supply of Royal Oak lump right here, and bought my first two 10 pound bags at $6.35 per. I'll keep the double-grate idea in mind as I see how it goes. And look forward...

My Louisiana friends tell me the secret is that they smoke their andouille with pecan and SUGAR CANE. Might try that if you can locate the New Jersey sugar cane fields.

Been using the "Stubbs" label stuff. Starts quick, if a bit smoky. Burns well and long. But it has that small, light, white ash that tends to blow around, which I have seen also from K Comp and I hear is common among the vegetable binder brands. I doubt I can find a better briquet choice, at...

Neat! Is that the smaller, pre-2009 water pan, or ... ? Might find one of those at one of the Not a Hardware Store outfits here.

OK, here is what I may try next week. Though I like to make minimum use of aluminum foil, I will take two measured heavy-duty foil sheets and lay one down on the floor of the ash area. Then take the other and lay it crosswise. When time comes to remove ashes, pick up the corners of the foil and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LDThornton: Looks like you could put charcoal briquettes in it and turn your smoker into a grill. What do you think? </div></BLOCKQUOTE> Hmmm...

I wonder if a bowl of the right dimensions placed in the bottom below the charcoal grate, and partly filled with some substance, might be helpful in capturing some super-light ash to keep it from flying around so badly. Then after a cook and some cool-down, lift the bowl out and dispose of the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: i'm assuming that you put the dog dish over the clay saucer. </div></BLOCKQUOTE> Yes, I just set the bowl into the saucer. Has a little...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kit_R: Better hope your WSM doesn't go all Gort on you and starts shooting laser beams out its top vent because invoked the fateful phrase. Hopefully...

Have kept fiddling with clay heat-sink ideas, with a primary goal of avoiding the use of aluminum foil. Liberation from water AND foil chores. And now may have a pretty good way. This is my 14 inch clay saucer from H.D., which fits almost perfectly in the top of the 2009 18.5 WSM...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Merka: taht can happen with any pit. a good fix that i use to prevent that with my trailer rig is to lay a sheet of aluminum foil on top of the...

After we enjoyed the pulled pork sandwiches, we completed the project by storing some of the harvested pork in the refrigerator and freezing some in a Zip Loc manual vacuum bag (first time we have used that). I put two small strips of freezer tape over the vacuum tool area of the bag in case...

Howdy, Pat.... We are well north of the famous kolache zone but are well familiar with it. We just enjoyed our pulled pork sandwiches on big toasted Texas buns. Mighty good eating. Now if I just had one of them coconut creme pies they serve in Birmingham at those barbecue palaces where...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken_K: If you have the time and the ability to run the butt low and slow by all means have at it, I think your bark will be better for it. In my...