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  1. daniels

    Switching back!

    The more reading I do the more I'm convinced to go back to using briquets instead of lump charcoal. Anyone else make the switch back?
  2. daniels

    Keeping things simple.

    I assume there is a good following here for keeping things simple; dalmatian rub, simple smoker, simple heat source, etc. I'm getting tired of the hype and myths on youtube and elsewhere. It's not rocket science. How are you keeping things simple when it comes to smoking meat?
  3. daniels

    Baby back ribs question(s).

    I may have cooked baby back ribs once in my life many years ago. To cook a batch (2 racks) yesterday I looked at several books and youtube videos. All but one said to cook them at 225° F for 2 1/2 to 3 1/2 hours. One source said to cook for 5 hours. After cooking them for 3 1/2 hours I...
  4. daniels

    Your favorite heat-and-eat, store-bought sausages?

    This question might be blasphemous posted in the Sausage forum so I posted here. I don't yet have the interest to make my own sausages but I like them. What are you favorites that are available from Costco, Walmart, or other big stores? Thanks, Dan
  5. daniels

    No more Sweet Baby Ray's for me!

    High fructose corn syrup + corn syrup + molasses + sugar ?!?!?! I may as well add a little tomato paste to a bottle of pancake syrup. I would say enough is enough but this is far too much!
  6. daniels

    What's your favorite off-the-shelf/store-bought barbecue sauce?

    What's your favorite?
  7. daniels

    Thermopop?

    Ordered a Thermopop directly from Thermoworks yesterday. My Polder is just too slow. Is the Thermopop a good choice for $15.99?
  8. daniels

    Best way to hook chickens to hang in smoker?

    I have the WSM, the Weber expandable rack, and Pit Barrel Cooker hooks. What is the best way to hook the chickens to hang for smoking? Should I cut them into halves or do them whole? Thanks, Dan
  9. daniels

    Now we're cooking!

    Well, in about 6 to 8 weeks when my stick burner gets here I'll be cooking on it (along with my WSM).  I'll need to line up some wood for it. I've been going back and forth about this for nearly a year and could no longer talk myself out of the purchase.  I decided to quit delaying the...
  10. daniels

    Source of wood near Des Moines, Iowa?

    PM me if you know of some good sources near Des Moines, Indianola, Winterset, Osceola, etc. Thanks, Dan
  11. daniels

    What type of smoker should I get for smoking cheeses?

    I keep going round-and-round.  Been thinking about another smoker for a while but instead of another smoker for meats I thought I should get something for cheeses and maybe fish. I've been looking at the Chief smokers, Masterbuilt, etc. What do you recommend? Thanks.
  12. daniels

    What to do: stick with WSM or add offset?

    I've discussed something like this here about a year ago.  I came within a hair's breadth of adding an offset smoker to my arsenal then I had second thoughts.  Well I'm at it again. I have the large WSM and it has done very well since I bought it several years ago.  I have the opportunity to...
  13. daniels

    Vent adjustment on WSM.

    All of my life I've been a little overboard when it comes to symmetry and exactness but I'm better now.  Anyway, Saturday before a 10 hour smoke I decided to try something I've been pondering for a while.  I grabbed a set of center punches to use as gauges on the 3 lower grill vents of my...
  14. daniels

    Good first electric smoker build?

    I've looked at a couple of the inexpensive electric smokers and they leave a lot to be desired.  For $170 you get a stamped out uninsulated aluminum box, some food grates, a chip pan, and a non-adjustable heating element.  Okay, it works but I could make something similar starting with a...
  15. daniels

    Time - Rules of thumb?

    I've seen that a pork shoulder should take 1.5 hours per pound to smoke to 205*F internal temperature using 225*F cooking temperature.  Others say allow 1.5 to 2 hours per pound. What about for other cuts? I did a pork belly yesterday for the first time.  I got it up to about 196*F after 10...
  16. daniels

    BBQ Sauces - I'm so confused!

    I'm from St. Louis.  Because of that I was never really a full-blooded Southerner nor a full-blooded Northerner.  I'm having an identity crisis! For those of you familiar with Maull's barbecue sauce, that St. Louis sauce used to flow through my veins every summer.  It's thin, spicy, tomato...
  17. daniels

    This has to have been asked a thousand times but ...

    How in the world did a pork shoulder start getting called a pork butt? A Boston butt is a barrel/cask (called a butt back then) filled with cheaper cuts of pork including the shoulder.  How did they go from Boston butt (a cask full of meat) + pork shoulder = pork butt? Curious about how this...
  18. daniels

    Pork shoulder questions.

    I'm about ready to try my hand at smoking a pork shoulder or two. I'm seeing conflicting information on internal temperature.  Some say 170°F, others say 190°F, and some say 205°F.  I want this for pulled pork.  What internal temperature should I shoot for to get a fall apart shoulder?  The...
  19. daniels

    Stubb's original bar-b-q sauce???

    Has anyone noticed a change in the taste of Stubb's original bar-b-q sauce in the past year or less? It became my favorite a few years back and now I can hardly use it.  It doesn't taste completely different but something bad really stands out.
  20. daniels

    Tell me the main purpose of a water pan.

    And don't say that its main purpose is to hold water.  I've seen people say that it keeps meat moist but I don't know that I believe that is the main purpose. Seems like quite a while ago I saw that it helps to moderate the temperature and I think I know how a pan of water can do that but...
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