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All, Looks like I am doing the ham for Thanksgiving. Whats your best smoked whole/half/spiral cut ham recipes?

All, What temp/time do you use as a rule of thumb when doing chicken drumsticks in the WSM?

All, For awhile I have been trying to come up with a way to do a bit more inside my 18" WSM. I was able to get up to 6 ~7-8lb butts (what I typically find at my local sams) but was trying to think of a way to bump that up. Add to that that I did not want to increase the horizontal cross...

All, An odd request but does anyone have a 7-8lb boston butt handy that they could measure it and post that here? Thinking height/width on the big and small ends and then overall length? After my cook last weekend I have an idea for use in the 18" WSM and am going to start on some drawings...

All, If you do foil butts, how do you foil it? I do foil my butts as part of my recipe and while the majority of the time it works out great, there are some times when I pull them out of the smoker that I can get a tear (sometimes because of the bone, sometimes not) in the foil and then all...

All, Is 24 hours too long to brine boston butt? I typically do 12 hours but with work and other commitments I need to do it tonight say around 9pm and then start the cook the next day around 11:30pm. Is this too long to be in the brine? Possibility of being too salty?

All, I know there are snippets of this in different posts but wanted to get everyone's opinion in one place. I just purchased a Maverick ET732 and want to use it this weekend on a prime rib cook. From everything I have read here I want to make a notch in the top of the center section where...

All, Have smoked a good bit of bbq but never made sausage. I LOVE summer sausage, my favorite being the yard of sausage from Usingers every year. Anyway, anyone have a good summer sausage recipe along with instructions? My smoker is an 18" WSM. I do have a meat grinder attachment for my...

All, I had a previous post asking about the best remote viewing thermometer. The consensus (with a few outliers) was the Maverick ET732. The 733 looked nice but was $30 more. Ended up ordering it from Sears as I had a sears gift card from a birthday. So from the previous post and looking...

Anyone have a really good recipe for a spicier meat loaf? If not spicy but a really good meatloaf recipe with temps on an 18" wsm that would be great!

Any suggestions for good butcher stores in the Atlanta area?

All, I have an 18" WSM and am looking around for a good dual probe (food and smoker temp) thermometer that also lets you take the display with you (wireless I guess you would say?). Any suggestions?

Hello, Next month I am going to be trying out the herb crusted prime rib (http://www.virtualweberbullet.com/ribroast1.html) in one 18" WSM while the other is doing butts for pulled pork. However, I hate not having something on the lower grate of the 18" doing the prime rib. As the prime rib...

All, I looked and did not find a specific area for this so I apologize if there is. I have been in competitions etc and would like to sell bbq at a local convention (Georgia). So it looks like I will need a local county food permit as well as insurance. Are there any good threads or other...

I am looking for a good silicone glove for pulling meat in/out however I do not want one with a liner and I have relatively large hands (usually a large or size 9-10 in gloves). Any suggestions?

All, I apologize if this is a repeat of a previous post. The tradition as I have seen it so far is to smoker boston butts "flat" with the fat cap on top or bottom depending on who you talk to so that it melts onto the meat as it cooks or so that it acts as a barrier to the fire for heat. To...

All, I am going to be preparing more boston butt than I can put in my fridge for the brine. I am thinking get a couple of the styrofoam disposable coolers, put in the butts and brine and then top them off with ice however I have never done this. Anyone have suggestions or comments? If I can...

All, I am going to be doing a boston butt cook this weekend and was wondering how many butts anyone has done in the 18" WSM? I have heard some discussions where people stand the butts up on the wider end to get more in there. I was thinking do 4 butts (2 on each rack sitting on the long flat...

All, I am about to receive some fresh hot peppers. Has anyone a good recipe for smoking them? I would like to preserve/flavor some of this years batch for later use.

All, I am looking for a good recipe to start with for a thick sweet sauce. Any suggestions?