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I too live in Knoxville and have no problem finding lump coal. Pretty much the only place you won't find it is Wally World, Target and/or K-mart Kroger has their own store brand and it works fine (and priced nicely). I think the other grocery stores also carry lump. Ace Hardware Hearth &...

Whatever you decide(d), be sure to capture the little stuff that falls through your chimney. 

I wouldn't bother with 3 thermometers.

Sounds like somebody's been watching Good Eats w/ Alton Brown A small, tabletop grill also works great. Keep your eyes peeled for some season end deals. I found a few at grocery store a few years back. Seems grocery stores have to really discount their seasonal stuff to make room (I picked up...

Weber makes some fine products for sure. I've been using an old coffee can w/firestarter cubes.  Works fine for me, but ain't perfect.  Can't move the hot coals...just gotta start the coals in the spot you need them. I do have an el-cheapo chimney that's been hanging in there for a bunch of...

I typically use a more savory rub (something similar to what I'd use on a brisket) on my beef ribs. Then, I cook them pretty much the same way I cook pork ribs (low n slow until they are tender).

we always make jambalaya (sausage n chicken)

I haven't been to HD this weekend, but it's pretty common for them to run these charcoal deals during the summer holiday weekends (memorial, 4th & labor day).

Really?   I learn something new every day.  Who does this testing that you speak of?

I've found that most folks are too proud to take somebody's exact recipe and use it. Sure, they might pick up a pointer here and there, but ain't nobody really going to follow anybody else's recipe.    Besides, it takes a lot of practice even with a good gameplan and recipe.   Imagine:  "We...

Interesting and timely. I just finished my first BBQ beans on my smoker yesterday.  No real recipe, just some canned beans, leftover pork, brown sugar, BBQ sauce, onions & lil bit of mustard. I put a lil too much sugar in them, but I loved the flavor and texture.  It's definitely going to...

Mine is stainless steel, so I use those stainless steel appliance wipes.  Works great. I've also heard of folks using Barkeepers friend cleaner.

I usually wrap in foil and reheat in low oven. I've also nuked them with good results.  Just make sure you wrap them in damp towels or something. 

Try it both ways and see what works for you.

And why you hear about some folks being pretty particular when buying their pork butts (some even have butchers prepare them).

With competition chicken, I trim up thighs so they are uniform in size and shape. At home, I don't bother with all that. I also tend to cook larger pieces of chicken (whole, halves, quarters, etc.). I also like a little more vinegar on my pork at home. Regarding the pork presentation. In a...

You expecting a big crowd? Looks good. I saw some butts at grocery for $.99/lb. (that's about as good as it gets around here).

That's pretty much what I do. Soak overnight in brine, but go a little light on the salt.

I started some seeds last week in those peat pots (no heirlooms and nothing fancy). Today is/was one of the nicest days we've had in months, so I spent a little time playing in the dirt outside. Raking my leaves and mulch in my bed. I think I'm going to shred some leaves with my mower. You say...

Yep. Pretty simple and pretty good. Add other spices (rub, garlic, citrus, etc.) as you see fit. It all depends on what sort of flavor profile you're going for. I saw a Greek marinade on TV that sounded great (citrus, olive oil, garlic and herbs...thin it a bit with water or wine). Another...