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What's everyone cooking? :wsm:

I know a chuck eye roast is great for this although sometimes hard to come by it seems in the Bay Area. Thoughts? :wsm:

I've been doing HH butts with good success the last year. Part of the process I've been using involves an injection of the butt. I've since adjusted that exact formula for my own taste and have been happy with it. But, in my continuing efforts to adhere to a "less is more" philosophy when it...

While stovetop smokers certainly aren't smokers proper, I've had some nice results for smaller pieces of meat that my 18.5 WSM just would have been overkill to fire up. The oe I'm using now and again is an Emeril brand cast iron model. Thing weighs about 20 lbs! Anyone else use these from time...

Just wondering for those of you that have seen a variety of JB's BBQ videos on YouTube. What do you think of the methods and recipes he follows? He seems to be very much a less is more kind of BBQ'er. Not so much into doing all these little things so many of us do and is more about just...

Hi all: I looked through the discussion archives and it seems as though a few years back that our local Smart & Final stores as well as Sam's Club here in the Bay Area seemed to be the go to places for Choice grade quality brisket. Are these still the preferred places for reasonably priced...

Im sticking to what I know ths weekend with pulled pork but want to tackle brisket next month for the first time with some smarts about me. :-). I'm good with the whole procedure but wondering about rubs.... I have a beef rub of my own that I like a lot but it does have sugar in it so I'm...

Wanted to get some opinions. I do tri-tip often and have a good system for it and it comes out great. . I have noticed when I have leftovers the next day (even just cold) they seem to pick up some smokiness and flavor. I'm having a large Superbowl party on Sunday and plan to do 4 tri tips for...

So I'm going to try a high heat butt tomorrow and have seen a couple of different methods. One suggests (in addition to the usual rub etc...) injecting the butt for increased moisture and starting with the butt in a disposable aluminum pan for the first few hours (till it reaches about 160) and...

I really like the idea of pulled beef as noted here: http://www.virtualweberbullet.com/chuckroll.html But, since a Chuck Roll at some 16 lbs is the choice noted here, I'm wondering if there are other, smaller cuts that will do this or if it is wise to seek out a smaller chuck roll etc.... Anyone?

I've been testing various fuels as of late. Had used Kingsford Blue all last year but wanted to see what else was out there. Had a good experience with Royal Oak Natural Lump last month but had an even better experience with Royal Oak Briquettes yesterday while doing a whole turkey. The heat...

Yes, I know we're headed into May and my smoker should be full of ribs, beef, and pork butts. And it will be! But I had a chance to buy a couple of turkeys on sale here in the San Francisco Bay Area and had the freezer space to keep them so I went ahed with those. These turkeys though are...

New to the smoke scene last summer and, having finally burned through my double twin packs of Kingsford from HD that I bought last July, I'm thinking of making a change. I've been happy enough with Kingsford standard briquettes, but want to explore others, lump, etc.... Anyone? Simply jump...

Thought I'd throw it out there and see what everyone's plans are for their WSM to start off 2011. Mine will be my first whole turkey using the Apple Brine recipe and method here on the site. Really looking forward to seeing how this one comes out on New Year's Day!

My wife came home from Costco with a small, trimmed, 5 lb brisket ("thought you'd like this honey" she said and of course I do!) but thought I'd get some input on smoking one this small. High temp method? Standard low and slow? Sometimes a larger cut of meat is easier to manage than a small...

Maybe the wrong forum for this since it's such a local inquiry but also the most visible place to post it. Delete me Chris A, if it needs to live somewhere else. I've looked high and low but can't find a solid stand alone butcher shop for exceptional meat and/or special orders in the East Bay...

Now don't go crazy on me! I love my WSM 18.5 But I have to say, I get some nice faux-smoke results out of this thing. Using the wood shavings that you can buy (and using a solid rub) I had a very nice hickory/mesquite smoked bird today. Does it replace my WSM? Of course not. But is it a...

Have never smoked a bone in turkey breast and thought this weekend was as good as any. And, if it works out, I will bookmark it for the holidays. I've read through a lot of info here on the board (older posts, recipes in the main section etc...) but want to merge some ideas into one. This is...

It just occurred to me while cleaning up after last night's great pulled pork. I was cleaning the lower grate from the smoker and wondered if that even really needed to be in the smoker since I was only doing one butt on the upper rack. Anyone? On one hand it seems obvious that you don't need...

Just wondering how many of you here have worked on developing your own rubs and, perhaps, even your own BBQ sauce or sauces? I've spent the better part of the last two years (in my free time that is) working on both. I have developed what I think (and have been told) are several solid rubs for...