I smoked 16LBS of Boston Butt (First Second), and 8LBS of Brisket for Independence day using a mix of oak and cherry. Smoked at 220 degrees for 4 hours, then crutched and cooked for another 4ish hours at 275 degrees for internal temps of 202 degrees for each of the bostons and 198 for the brisket. Turned out perfect. What was your most recent cook?

I know there is a /t/disney tribe already, but it doesn't seem to target WDW specifically. I don't know if there's a need for a specific tribe for WDW but another site I read regularly has had a lot of success with separating them as there is a pretty significant following so I thought I'd kick one /t/disneyworld here at Snapzu.

The Ford Mustang is reporting for duty.

Ford will be releasing the Mustang Shelby GT350R with carbon fiber wheels, which is a dream component for supercars.

I've started a new tribe for fans of Ford Mustangs, have one, want one, /t/mustang might be the tribe for you.

I claimed /t/bbq today as it was unowned (how is this even, I don't know!), hopefully with a bit of smoke, and maybe a little sauce (if that's your preference) it can become a fine little community of BBQ brethren.

Today the Walt Disney World Resort announced that 4 new food and beverage marketplaces will open in Future World during the 20th Epcot International Food & Wine Festival presented by Chase Sept. 25-Nov. 16, 2015. It's the first time in the f ...

The single most essential concept an outdoor cook needs to understand is the importance of temperature control and how to use a 2-zone setup and/or indirect cooking.

Kennedy Space Center has plenty of great exhibits celebrating the joys and wonder of space travel but a new exhibit showcases some of the more difficult times of the shuttle era...

I joined a little while ago thanks to an invite from one of my buddies. I've noticed a few subs that I frequent at that other social news community site don't exist over here so I've started building them up, hopefully they will become as popular here as they were over there.

Seems like a great little community brewing here, happy to be a part of it.