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the slap-chop sucks and is a piece of garb!!!

I use RO lump myself and also use K briquettes at times but finding I now more and more am using the ro lump for smoking on wsm and for general grilling on the otg. I get desired results- some pieces large, some small-just depends on the bag you get! I just sort and use the smaller ones for a...

I'm presently smoking a pork shoulder under my open carport with on/off drizle and wind and temps around 35 deg and not using the waterpan at all at least for now. Smoker temps have settled to about 260 in which I'm basically wanting 250-275 deg. range. I'm trying to slowly get away from the...

I just a couple hrs ago put on a rack of baby backs on my otg kettle- the 1st time doing this along w/ a foiled potato. I'm using the indirect method.

wow- looks good as just last week-end smoked a shoulder -bought for like .98 per pd around 7.5 lbs. It had bone in it as well. Anyway, I usually do the boston butt but somehow I liked doing this whether it be a picnic or whatever the hell it was! It made great pulled pork- 1st time I fired up...

I hardly use chips "prefur chunks" and yes- I soak chips if using and still keep an eye on them as they will suddenly flame up and cause an inferno and torch your meat.

wow- sounds like a splendid day in the making- should be an enjoyable smoke.

I've used both K briqs and lump with good results on both. My last smoke got over 12 hr burn on 9lbs of lump- smoked a fairly large bos. butt @ around 300 deg and came out very well- same quality as if had smoked at lesser temps.

WOW What happened here? Now that's more like it, you even see foil wrapped potatoes on lower rack in the pic now.

yeah Brian, Was dissapointed w/ thumbnail and having a tough time in posting pics. I don't know why a thumb posted as I like larger pics. Your pics of cherry cola ribs however blew mine away. I also wrapped some baking potatoes in foil and placed on lower rack while ribs where cooking and it...

trying to post cherry cola ribs

trying to figure what an esp guitar is? was thinking you meant an old SG Gibson!

all I can say about Mr. Fatty is "wow" looks beautiful. Nice job. I gladly would have bought it had the opportunity! You need to save the pic for your archive.

I'm needing some good idiot proof instructions or a shortcut in posting pics. I have photobucket and the pic is there. Thanks.

I've tried using a can of 1/2 filled beer but really didn't see whereas the beer gave any noticeable flav. increase. I mainly just saw it as a convenient way to hold the chicken upright. I plan on buying a roaster rack as I'm pondering that a beer can stuffed inside the bird actually blocks...

I recently smoked a 7.5 lb pork butt for probably 14-15 hrs with a dome temp staying about 250- 235 grate for 12 hrs then high heated during the last 2-3 hrs to 300 deg dome temp. I like to lean towards the 200 deg. mark internal on the butt for easy-fall apart pulling. This was my best butt...

I recently smoked a 7.5 lb pork butt for probably 14-15 hrs with a dome temp staying about 250- 235 grate for 12 hrs then high heated during the last 2-3 hrs to 300 deg dome temp. I like to lean towards the 200 deg. mark internal on the butt for easy-fall apart pulling. This was my best butt...

what perfect weather for smoking as here in Augusta.Ga. temps Sat should be high of 73 then low of 47 into the night. I have to make some pulled pork for a Sunday dinner party- my grandmother's 90th birthday celebration. I sure hope Mr. Webber does a fine job or me! I'll need to feed enough...

have been experimenting with some lump lately but don't see much differ in temps. Smoked a couple beer can chickens the other night using lump and an emty water pan- drafts fully open and only stayed around 320 dome. Is this normal? Also.. does it make a difference in how the dome is facing-top...

Bryan, I thought the pic of your cherry-cola ribs looked awesome as well as the great looking turkey you posted.