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Alright...I had a chance to spend some time with the sauces and give it the proper time to fairly test it. Overall, they were pretty decent with my favorite being the mustard style. I can definately see using it on all things pork and chicken...especially wings. Heck, I bet it would be good on burge...

Sorry I haven't responded yet, but I received the package just a short time before I left for NC and I just returned oday. Haven't had time to try them yet on 'que and try not to form an opinion off of the first taste test. I'll get back to you as soon as I get the time to do a fair analysis.

I always found Yak to do better at a bit higher temp in the 275* - 300* range though. I think that the slightly higher temp renders the fat out a little better making it more tender...then followed by a reverse sear!!!

OK, so now to :hijack: the thread one more time....... I have a friend that is known to "put a quarter in you to get you to talk" by asking an openended question like "So, what about the Raiders?" and then he stops talking hoping that you will answer with the first thing on your mind..... Here's my...

My how times have changed!!! I can guarantee I've forgotten talkins to, but I damn sure remeber the good 'ol fashioned ass whoopins. I remember them also. But no one is going to hit my child in the face with a yard stick, or any other object including a hand just because they weren't from around th...

I don't disagree with either one of you fine gentlemen regarding a lack of disclipine in most kids today. And don't ever doubt that my children have ended up with a beat red behind a time or two. I just don't agree with the scenerio that started this debate is all. In today's culture, that teacher w...

My how times have changed!!! I can guarantee I've forgotten talkins to, but I damn sure remeber the good 'ol fashioned ass whoopins. I remember them also. But no one is going to hit my child in the face with a yard stick, or any other object including a hand just because they weren't from around th...

now a days parents would want to sue EVERYBODY!!!! Kids need more of that Jedi warrrior Nope...I would beat that teacher with her own yard stick if she hit my kid across the face with it, under any circumstance...especially if she hadn't propperly instructed my child on correct protocal in the clas...

I'll say this...I threw the 3-2-1 method out the windo a while ago. Reason being, I was never able to get very good results with it. Since, I've bumped my cook temp up to 275*-300* and have spares done in about 3 1/2 to 4 hours total and baby backs to around 2 1/2 - 3 hours.

Do you guys normally paint with such a broad brush based on one incident? Maybe he was having a bad day, maybe he wasn't feeling well, maybe he was tired of being bothered? I know that I've talked to far more people that have had great things to say about him much more so than having negative things...

As always...IMPRESSIVE!!! When I win the lottery, I'm calling you to put in my order!!!

Cherry...aka wild cherry...aka black cherry...aka choke cherry, is absolutely fine to cook with. Do the leaves have bad chemicals in them, yes, just as many other woods we use to cook with like hickory. But, we're not using the leaves to cook with, and the amount of those chemicals in the wood them ...

Just curious why so many think that Carolina sauce means a mustard based sauce automatically? In NC, you see very little mustard based sauce. The prominent sauces are vinegar based with a tinge of tomat added for a piedmont style sauce. The difference between Piedmont style having tomato in it versu...

Solo...please don't missunderstand me. There are a few well known sauces in NC like Carolina Gold that have a mustard base. It isn't completely unheard of. But you tend to find them closer to the NC/Georgia?South Carolina border area and along the NC/SC border ont he western side of the state. But, ...

I agree Rick...it's about knowing your equipment. I've beat my share of people that have all kinds of fancy equipment, including Jambos...all with me using my home made smoker. It's about knowing your equipment and how to just plain cook...and a touch of luck at comps!

Having seen a few of these in action at comps, I can tell you that it's the design that is the secret to it's success. He builds them with an insulated firebox that looses next to no heat, and raises it high on the cooking chamber for the inlet. It is a very efficient design, as the one's I've seen ...

Not sure I agree with your "no tomato" idea for Carolina style sauce. In North Carolina, you have 2 variations, one with out any tomato...Eastern Carolina, and one with tomato...Piedmont style. ANd then, you get into South Carolina, and you find mustard based sauces. But I'm game to try it. I know a...

It's a reverse flow offset with a vertical chamber over the fire box. I'll post pics as soon as I take some more. I thought at had some on this computer, but I can't find any. They must have gone on the old computer right before we got this one.

H all!!! After much coaxing from a friend, I finally decided to join the site! Looking forward to poking around and seeing what you guy's are all about! A little about me. I'm currently a welder, metal fabricater, and all those kinds of things for the Coast Guard. I built my own smoker 6 years ago o...