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**Hotot Hell** · April 8, 2017, 12:36 AM

Thanks for the great suggestions.

I picked up the KBQ at FedEx tonight, two seriously heavy boxes. Tomorrow I'm off to pick up an assortment of wood and a couple of toys that have been suggested here. I think I'll throw a couple of bunnies on come Sunday. For pork I have to wait until hunks of Pigasso or Pigasus thaw out, they have been in the freezer for about 5 weeks now. I know I'm not suppose to name my food but I do, I also play with them.

We don't have those exotic woods like hickory and mesquite in this area. Apple and cherry are really common over on the dry side of the state so I'll go over and pick up a load of that. Alder is a weed here and is traditional for salmon. I have a couple of alders that my goats girdled last year so maybe alder with goat? So many choices

**Sacred Smoke BBQ** · April 8, 2017, 03:37 AM

Made these giant smithfield spares tonight. I call it Frankenpork. Would have taken a pic of the biggest one but someone scooped it up too fast. In fact the one you see was barely a top 5 in size from this rack. Oh yeah....they were awesome! What brand pork ribs do you guys and gals like most?

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**fzxdoc** · April 8, 2017, 08:07 AM

Those ribs look great, Sacred Smoke BBQ . Congrats on a beautiful cook!

With Smithfield meats, I always have to check the salt content, since many of them are brined in the package. The first ribs I smoked on my new PBC back in the day were Smithfield and I didn't notice their high salt content in the nutritional information. The big label on the package said "All Natural". Well, salt is natural. The ribs were almost too salty to eat by the time I had dry brined and put the (salt free) rub on them. Lesson learned.

I like meats from Sam's Club, some of which (like pork loins this past week) are Smithfield. Smithfield has a huge presence where I live.

Kathryn

**badf00d** · April 8, 2017, 03:07 PM

Picked up a double pack of pork shoulder at Costco today. Sunday is going to be perfect smoker weather. Crystal ball says pulled pork for dinner.

I haven't done pulled pork in a long time. Going to run this pair all the way through on the KBQ instead of part sous vide and part smoker.

Any suggestions, or thoughts on the time it will likely take? 19lbs between the two of them, bone-in.

**Ernest** · April 8, 2017, 03:41 PM

Spring cleaning

**Ericm** · April 8, 2017, 08:26 PM

Smoked 60 lbs of brisket today. 2 for my Mother-in-law's party. 2 for my co-worker's birthday party.

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**Ernest** · April 8, 2017, 08:32 PM

You KBQers are killing me!! Fantastic Ericm

**Spinaker** · April 8, 2017, 08:36 PM

WOW!!! How did it go? I have never packed that much in my KBQ. Ericm

**Ericm** · April 8, 2017, 08:51 PM

It went very well. Despite some temp mistakes on my part, I'm happy with the results. It's hard to screw up a cook with the KBQ!

**fzxdoc** · April 9, 2017, 01:48 AM

My gosh, those briskets look great, Ericm . Beaut of a smoke ring.

Kathryn

**JoeDSM** · April 15, 2017, 09:48 AM

I am in spring cleaning mode right now, sweeping out the barn, replacing the blades on the tractor, etc... and I noticed some light rust forming on the cookbox, particularly on the coal tray. What should I do about this? Should I be more vigorous in cleaning it after cooks? My procedure thus far has been to dump out ash, and give it a light scrubbing not using any water or cleaner of any kind.

**ScottA** · April 15, 2017, 11:54 AM

JGrana just sent you a PM for more info on the chicken/ribs cook.

**hogdog6** · April 15, 2017, 05:25 PM

Well finally after KBQ Barkolicious pit arrived over a week ago, dealing with a bad case of the flu and cold windy wet weather the 1st cook is happening. This pit is amazing and even funner than I expected, I must admit I did have some concern about having to tend the fire however it is a joy to do. Ribs are done and Chuck Roast still cooking.

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