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Natural lump. We have the Wicked Good brand made in Maine, right near the house. Never used it yet. I hear it's great stuff.

Happy Birthday Rlmax!

Am I right that I should NOT soak my chips? Also, I think I'm going to switch to lump for a while and see how I like it.

Ooooooh, right, right. Thanks. Will do.

Is adding more during the cook going to cause the same issue of "not ready" fuel?

It's never really mattered what I've used. I almost always get that taste. I "think" I'm putting the meat on way too soon and I am not starting with a cleaner fire. I typically use charcoal. I use either a Weber kettle grill (and just build the fire to smoke), or I use a small horizontal barrel gril...

How do I get rid of that nasty smoke taste. I mean WAY too much smoke taste. How do I correct this? Thanks guys.

That's, well, sweet!!!!

THANKS for the site work. What, no comment from DC? I feel let down.

Thanks Smoke one. Just finishing up and I did as you suggested and worked well. Took a while to get up to temp, but once it did, it held well. I think once I learn this thing it will be kind of fun. Best of all it was free and Weber is sending me replacement parts for free.

A Weber Kettle grill. It's called a One Touch Silver. The 22.5" grill.

That's funny!!!!

Yup (DC)

I'm not sure if this is on here some where but how do I do a low and slow fire on my OTS kettle? Is there more than one way? Pics would help (not that it's rocket science). Thanks all.

Welcome man!! Great group of guys here. Glad to have you. There's a big forum fall gathering, that hopefully you'll here more about as you hang around here for a bit.

Welcome. You'll love it here.

Any thoughts on considering camouflage stinky string? (that's what we call thongs around here)

Public humiliation is more fun than... well, a lot of things. Nice work Frank. Hope to be able to meet all you guys in the fall.

Happy Birthday Rick!!!!

That's great man. Way to go.

I have one. Love it.

Sounds like it's on. I'm in.