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Ken, were those cooked on the upper rack the whole time, as pictured?

[ And I think it was Larry that turned me on to the laser adapter for slicing knives...perfect cuts everytime!! Paul: are you serious about the laser adapter? If so what type and where did you get it?

Chuck, not to sound stupid but" You went to the local "borg" ? What or where is that? This sounds like a mod I could help to keep the cold winter chill out of the cooker here in N. Carolina.

Bob, that is one fantastic looking butt, I'm sure it tastes as good as it looks!

Steve, do they carry it year round, and what price for what size bags? Thanks for the info.

Phil, where in the Charlotte area can we find lump?

Thank you for all the input. I think I may just do a rack of each. With the same rub and sauce, that way I can get a fair comparison. Again, great input guy's, thank you!

Going to smoke my first ribs this weekend, and was curious as to wether I should attempt Loin or Spare, and the pro's and con's of each. Any imput would be apreciated.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd Randall: I wouldn't worry about it. No kidding about them bills, first 3-0 start since the heydays in the early 90's. Scary. Todd...

Call me a novice but why do you all say that the beer does not add flavor? I have done several and didn't brine, rub or inject. Yet when I do serve the chicken, it has a sweet flavor that is not imparted in any other style of cooking I've tried. Just looking for answers to fill my "thirst" for...

Ernest, sounds like all went well with your "monster" smoke. Wow, 26 plus hours!! By the way if there are left overs I can be there in 12 hrs

Rick I have to agree, I just completed installing an eyelet in my ECB last week and it was extremely easy!!

Thank you Doug.. just trying to make sure I learn right from the begining.

What is the difference between pork loin back ribs and baby back ribs? Just trying to buy the right item for my first rib cook.

Thank you for the responses gentleman. I'm looking to start building that all important "Q" spice shelf in the pantry !!

Hey, can any one tell me how the guys did in Charlotte?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill E.: Here is a place in Morris County. Never been there but heard good things. http://www.hotrodsbbq.com/ </div></BLOCKQUOTE> I'm just wondering...

Thank you Kevin, can it be found in the average local grocery store? Food Lion and the such. I'm trying to start building my spice cabinet so I can make all these fantastic rubs and injections I've read about on here.

Russell, will you be competing this year?

In several of the recipes I noticed granulated garlic. Is that the same as garlic powder?