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In my horizontal I use lump in a charcoal basket as my fuel source. Then I will wrap 2 to 4 fist size chunks of hardwood, usually hickory, in heavy duty aluminum foil and poke a few holes in it. Then just throw it right on top of the burning lump. The smoke from each packet usually lasts for 30...

Man oh man how I long for a good etoufee. Or even just some good mud bugs. Around here all you can get are farm raised crawfish. I guess they are better than no crawfish at all but I sure do miss the ones we caught ourselves.

Dang dude, sorry about where you're from but I do like your name lol. Welcome and woo pig sooie.

I'll take those 2 pieces down front on the right please. Looks good MT

Oh well it seems I can't spell "dang" worth a darn either.

Dand dude, that just made my mouth water.

I know what bon caca means. I'm guessing had Cheech & Chong been cajuns we would have heard that phrase a lot more. So how does this spice compare with Tony Chachere's?

Wow. Thanks DDave. I've always thought my probes were a couple of degrees off but after checking that website it appears 210° is the boiling point of where I live.

That's a fact. If you can soak them in a brine for 2 to 3 hours it will help a lot to keep them moist.

As long as you're not running the extension cord a long distance the 14 ga should be fine. In fact 14 ga should carry 15 amps, but if you're uncomfortable then go with 12 ga.

Bamafan is right (never thought I'd hear those words from my mouth ) it seems like it doesn't matter how many you prepare it will never be enough.

Yep as rbranstner said you'll never ever go to the grocery with the same attitude as you once did. I will always wander over to look at the meat prices, rubs, marinades, etc. I have caught myself checking the freshness of jalapenos even when I'm not smoking any ABT's.

Whachu talkin bout Willis?

This is a most excellant idea. Thanks greechneb

Chisoxjim probably hit the nail on the head when he said they might have been the "enhanced" cryovac ribs. Someone in my family, who shall remain nameless, made this mistake one time and the results were exactly as you described.

Happy Birthday Cheech. Your avatar tickles me because I can still remember when....

Looks good. Man I love salsa. Especially home made with no preservatives. Green, red, brown, pink, chartreuse, fucia, I don't care what the color is just give me a bag of chips and a jar of salsa and I am instantly your friend.

Let us know the outcome. I'm not criticizing or even remotely tring to tell you what to do but I would be worried that 3 hours covered and steaming would make them mushy. I get pretty nervous and skeptical even at 2 hours sometimes.

An air pocket expanding due to the heat. This happened on a larger scale back in the mid 70's when Interstate 30 from Little Rock to Fort Worth had been completed. A couple of years later during one of those long stretches of days where the temp was over 100* the concrete lanes started...

Over night will be fine for the ribs. Wrap them tight with plastic wrap and remember to remove the membrane from the back of the ribs.