Who Cooks?

Alright guys so I've been smoking Pork Shoulders for a little while and this weekend I'll be doing 4 for my Wrestlemania party. These are some pics from the last time I smoked.

http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/208482_113768662037016_100002116493935_115254_4503 852_n.jpg
http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/208482_113768668703682_100002116493935_115256_1295 889_n.jpg

http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc6/208482_113768665370349_100002116493935_115255_6529 469_n.jpg

http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/208482_113768675370348_100002116493935_115258_3257 151_n.jpg
http://a2.sphotos.ak.fbcdn.net/hphotos-ak-snc6/208482_113768672037015_100002116493935_115257_8101 007_n.jpg

http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc6/200253_113775028703046_100002116493935_115326_2715 322_n.jpg

I never thought of seasoning with Kool Aid. Good idea!

HA ! That gives you that kick Schneed

HA ! That gives you that kick Schneed

I like you better as resident BBQ guy from now on. SBF would have flipped out at the suggestion of Kool Aid on a pork shoulder.

"DUMBASS, THE KOOL AID WOULD CAUSE THE EDGE TO CHAR!!!1 GAWD!"

These are pics from the batch I'm doing this weekend

http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/208104_114102598670289_100002116493935_117590_6749 518_n.jpg

http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc6/207164_114102922003590_100002116493935_117591_7749 806_n.jpg

http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc6/200160_114102952003587_100002116493935_117592_7606 727_n.jpg

http://a2.sphotos.ak.fbcdn.net/hphotos-ak-snc6/198578_114103028670246_100002116493935_117594_2466 475_n.jpg

http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc6/205669_114103045336911_100002116493935_117595_6883 130_n.jpg

Now for all you smokers out there. I'm going away from Kingsford Charcoal to Lump Charcoal and Wood this time.

What do you guys use ?

The only problem with the lump wood charcoal is controlling the heat. I like the wood for hot fast cooking like steaks and burgers. I'd stay with charcoal and use some wood chips to add flavor. I soak the wood chips in water then just drop some in every time I check the meat. You can also wrap the soaked charcoals in aluminum foil and drop that on the coals. The wood charcoal I have used is cowboy charcoal and they even state that its hotter burning. Cowboy Charcoal Co. (http://cowboycharcoal.com/)

My only gripe with the briquets is the ash that it produces.

I chose to go with wood mainly this time because of how it burns down, and I heard the same about lump charcoal. I heard that it burns hotter and longer so I'm guessing I won't need to use as much ?

That's the charcoal that I bought actually !

They are not that bad to use but when they burn down they burn down to nothing. I've never really tried slow cooking with them so I guess we can see how they work. I would guess they would give a better taste then traditional charcoal. Its funny because you will get pieces of wood that you can tell was scraps from hard wood floors. I have a Weber charcoal grill and just this past Sunday purchased a new gas grill. Check out this grill I got.
Blue Ember Grills - BE50070-584 (http://www.blueembergrills.com/grills/BE50070-584.html)

That's pretty sweet ! I always liked how Gas Grills have the section for a skillet to fry peppers and all.

This is the grill that I have

Brinkmann Smoke N Grill Charcoal Grill - 810-3038-S at The Home Depot (http://www.homedepot.com/Outdoors-Grills-Grill-Accessories-Charcoal-Wood-Grills/Brinkmann/h_d1/N-5yc1vZbx8hZ39n/R-100661412/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053)

And this is the one that I want

20 in. Oklahoma Joe Longhorn Offset Smoker - 10201630 at The Home Depot (http://www.homedepot.com/Outdoors-Grills-Grill-Accessories-Smokers-Fryers/h_d1/N-5yc1vZbx92/R-202267303/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053)