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The other week I picked up a load of pecan that had some powderpost beetles tagging along for the ride. I went and picked up some food grade DE and was going to dust the wood pile with it when I got home today when I wondered if that's safe. Anyone else dust their wood? An AI search says it's...

I currently have a Kamado Joe, which is great for grilling and smoking. The main drawback is with long smokes like pork butts or brisket. I'll run out of charcoal, have to pull everything, fill it back, relight, get back to temp and start over. Originally I was looking at Traeger and that...

I haven't smoked anything in quite some time. Work has taken over for the last year, but with Fathers Day upon us I never miss smoking ribs for my dad. This year I went a little different with the rub. I stuck with the brown sugar base and added onion powder and garlic powder along with my...

I like a little char on my ribs which is why I grill them. Wish I took more pictures, but I guess that'll be for next time. I rubbed them and let them sit for about 10 hours. The rub was made from dark brown sugar, chipotle pepper, paprika and mustard powder. Tossed in the smoker at 250 for...

Finished off three racks today that turned out fantastic. Wish I took more pictures than just the finished product. I guess that'll be for next time. I rubbed them using dark brown sugar, paprika, chipotle pepper and mustard powder, and let them sit for about 10 hours. Tossed them in the...

I've been a lurker on this forum for a little while and certainly have to say thanks for all of the great information. I'm somewhat new to smoking, but definitely not new to cooking. I'm from Ohio, but transplanted to NC which has some great bbq joints. Just thought I'd join to first say...