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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Cesar: What sucks the most is I felt so confident I had read all the tips and what to do and what not to do. When I read that "again" this morning I...

I'd say you got the most bang for your buck with that deal than any other $200 you've spent ever. Great job.

$200 is an easy decision for all you've described. I didn't look into the BGE prior to getting my WSM mainly b/c I was sold on it but I would definately pick that deal up in a heartbeat. I looked at some of the BGE products recently at Ace Hardware and was impressed by the quality they put...

Thanks for the responses guys I appreciate it! It makes sense to smoke one at first (especially since they won't take long at all) and adjust from there. Good advice that! I'm sure I'll be using one of my fish before the guys hand over theirs...I bet if we get it going I'll be doing two...

Greg: If you want a more exotic wood take a look at guava. I used the following link and was very pleased with the quantity of wood, timely delivery and shipping costs and this stuff came from Hawaii. This is not a business that trys to make their income from excessive shipping costs. Worth...

I'm going on a fishing campout in a few weeks and doing a couple of butts for everyone one night. We'll be catching trout, flounder and redfish and I'd like to smoke some of this, at least some trout for myself and the guys. I read a few things on here in the recipe section and the search...

Thank you Kevin!!!!

Hi All, Its been quite some time since I've posted on here but its nice to be back. My friends are having a going away party for me next weekend as I'm moving from Ft. Lauderdale to Jacksonville. I did the same cook for the Super Bowl and they're still talking about it which considering it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken McCrary: Don't bait us with talk of some alledged " cutie" and then show us pictures of pulled pork. We've all seen pulled pork OK! LOL...

Shortly after buying my WSM in December I announced to my friends that I would be holding a Texas BBQ for the Superbowl. I really had no idea what I was doing but thanks to the advice of some members on here and of course this website I felt prepared. I did the two butts as an overnight...

I just posted my experience with the new stuff on the New Kingsford Sucks thread. It's on page 6. Will you have to adjust your smoking? I have no idea but you will see what I did. Btw I'm on hour 23 of a Minion method without refueling and the WSM is kicking out at 240 degrees.

I've got about 20 people coming over for the game. I just did an overnighter with two butts (I posted the cook in the New Kingsford Sucks thread) and have two racks of spares on as I write this. Tomorrow night I'm putting on a 16 lb brisket. The girls are making the sides. Add some cold...

I just finished an overnighter with two pork butts and thought I'd give you guys the play by play for some emperical data. Note that I'm a new user of the WSM and have never done butts before last night. With that said it went like this. 2/2/06 2 Pork butts trimmed to 5.5 lbs and 8 lbs...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JRPfeff: Don't be girlie-man. Use the rub and eat the butt. You may end up with your own winning recipe. </div></BLOCKQUOTE> Somehow I doubt that...

OK...after a few visits to the Sylvan Learning Center and I master the difference between a Tablespoon and teaspoon I should be just fine. I did the 3:1 ratio and now have a very decent sized bowl of rub. I'm also doing a brisket and ribs this week so I doubt it will stick around long or go...

I was putting together my rub tonight for my pork butts and didn't read the recipe right and used 1.5 tablespoons of cayenne instead of 1.5 teaspoons. Is this a 'huge' problem? How would you adjust it? btw I was using Chris' Slathered mustard & rub recipe The recipe you see will be used on...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jane Cherry: I'd rather pay a little more for less solution, if that makes any sense. </div></BLOCKQUOTE> I think it makes a ton of sense, why pay...

Well, I ended up going to a wholesale restaurant supplier and got Smithfield butts for $0.99/lb. Pretty big suckers too at just shy of 17.5 lbs for the two of them. Biggest problem is that the place isn't open to the public so I need to rely on my manager contact at the restaurant for his...

I'm doing two butts, 3 racks of ribs and a brisket. Might throw some sausages on while I'm at it. I'd like to take a few days off work but that might be tough. I'm planning on doing the butts early in the week then freezing them in foodsaver bags. This will be my first pulled pork and...

Wow, great response and quite a large difference in prices. Though I distain Wally World and pretty much all it stands for the price difference is substantial. The manager of a restaurant I go to often offered me his club card for a restaurant supplier here in town. I think I'll buy them...