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Well aside from this thread there was the time I smoked a turkey with cheap charcoal mixed with anthracite coal the night before Thanksgiving. Man what a foul taste! I ran out of charcoal because it was down in the lower 20's that night and I had to try to find charcoal... in November... in...

I can testify to that! :lol:

:lol: :lol: :lol: Thanks for the replys. I have had more failures than I care to remember, but they are getting fewer as I mainly focus on one or two things and try to get them as best I can. Find that one thing and stick to it!

Truth be told, that is how mine got too salty. The rub/marinade I used has salt in it and the combination of lemon juce and the brine and the salt or the rub was way to much.

It is unforgiving for sure. Timing is crucial as well as whether the chicken is cut up or whole. If you go 1 hour with 1/2cu. salt 1/2 cu sugar 1 gal water mix and cut up chicken it is really good, but don't delay taking it out of the brine as the buzzer sounds.

So I was all set. I defrosted the last vacuum pack of chicken wings Friday and on Saturday I was ready to prepare them. I first made a brine and then placed the wings in it. I then had to run to the store. I got back late and the wings had been in the brine about an hour too long. Well I...

Good to see a butt with a layer of fat on the side. It makes a difference I have found. They sell butts without the bone around here, but the bone needs to be there for the best tasting Q. Your meat supplier is very important.

That sure looks good! Methinks I shall try one soon!

1/8 cup dry mustard

THAT would be a good one! :D

From Todays Washington Post: Study Links Middle-Age Belly Fat to Dementia link

I just did a Google search for Solar Oven, and there are a lot of different units out there. I was thinking about solar as a way to make charcoal without burning a lot of extra wood or gas to get the precess going.

We tried to Alton Brown to speak at our BMW motorcycle club meeting one year. He charges a large amount of money to make an appearance. :cry:

TRUE DEDICATION! :D

It is a lot to think about when you are running a "radio show". Most people like "Rush" or "Don and Mike" have people who take notes for them and do the breaks and prepair the questions for the next segment. If you try to do it all yourself, you are like a one armed paper hanger. So sometimes...

Excellent podcast Chris! I took notes. I thought that the temp of the smoker was supposed to be 250 in the first stage and between 650 and 700 for the second stage. I am going to try the method very soon. Cool and thanks for the information.! :D So Greg, what is the temperature supposed to...

kind of like olive oil.

I started cook Q because I couldn't get any good Q around the Washington DC area back in the early 1980's. I could eat more than I should if I let myself. Of course, now, BBQ is cool and everybody is cooking it all over the place so there is always someplace with really good BBQ. BTW mine is a...

That's always the trick isn't it. If I could get a chicken skin that was textured right I would consider it a lifetime goal. If you figure it out, let me know, I have tried everything. :?

Cooking the whole pig is the easy part. Once he's cooked then the work begins. Make sure you have a lot of helpers around. :)

We got ours last year on Easter here in the Washington DC area. These are some shots from around my house that morning. It was all gone by early afternoon.

You takling to me? No I am not ,try it! you will see the water start to get dirty as you rinse out the towel.