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This was gone before I could react, but has anyone seen this before?

First off, Chris, if this is the wrong discussion for this please move it. I live in Yuba City, CA and a couple of years ago the local paper did an article about a group of people who got together and did a backyard cook at Thanksgiving and the dozen or so turkeys were given to (fill in blank)...

I recently did my first comp. A small backyard affair for the local church school. A couple of the contestants and exhibitors showed up with these elaborate canopies with floors, fully enclosed screening and serving "holes" in them. They were saying those setups were Health Dept requirements...

It am pretty new to smoking pork butts. Have read and enjoyed hundreds of posts here on the subject. I see some of you do them on the grate, others do them in an aluminum foil pan. I am curious how all of you do them, and why. I have tried both ways, both tasted great. One left me with an...

So last week I am at my first comp doing three 7 pound pork butts. Took them high heat (one day cook) to 200 degrees internal temp. They were in aluminum foil pans. Only a small portion of the butts actually shredded into what I would consider "pulled pork" Due to some heat / timing issues...

Was at my local HD and found packs of Char Broil "SURE2START Fire Starter Packs". They come in boxes like July 4th sparklers from the 50's and are individual 2 inch square packs. I was doing a WSJ small cook and 1 of these puppies lit the 1/3 chimney charcoal off in short order. Might want to...

I am sure this question has been asked somewhere in these 17 pages, but here goes. Just took out my WSM after its first winter and had a pool of water in the bottom of it, despite being covered all winter. It wasn't a big problem, it cleaned up real quick, but was wondering how some of you long...

Is there any type of equivalency chart for the different curing salts? As I travel this charcuterie trail I am finding a lot of variations of the ratios of curing salt to kosher salt to water. Any of you who have been at this awhile have any hints??

Local church here is doing a "Holy Smokes Backyard BBQ Cookoff" May 22. Chicken. ribs, pork, tri tip. Anyone interested email me at my user name with a dot between first and last @ att , net and I can send you the brochures.

I am 2/3 of the way into my first corned beef cure and notice the meat is not taking on that reddish color of store bought. It looks more like a Canadian bacon cure before smoking. Is something wrong or is that red color in store bought just dye? I know some corned beef I have bought at Whole...

As I wander through posts here trying to learn I have seen some references to foiling ribs when done and putting them in an insulated cooler. I have a few questions because after some easy smokes I am doing a multi meat cook for 30 this Friday with BBribs, tri tip , and boneless skinless...

I have been playing with my 22.5 WSM now I need to get serious. I am doing a lunch at work at it consists of 6 baby backs slow cooked for 4 - 5 hours, 4 tri tips at 2 hours or so, and 8-10 boneless skinless chicken breasts at an hour. I am going to stack both grates. Any comments on food...

I hope this is the right place for this question. I have been doing a 2 stage dry rub /mop on my BB ribs. Mop is a honey mustard concoction put on last 1/2 hour. In a week or so I need to do a load that will pretty much negate a 2 stage process, so here are the questions. Anybody have any...

I keep seeing these beautiful, boneless sklinless turkey breasts on smoking sites everywhere, including the poultry section of this one under "cooking topics". Some even with skin intact. A couple of questions. First, how do you get 2 breast halves to form into such a seamless "roast" look...

I am going to be firing up the WSM on the 4th mostly for smoking a laod of chicken to freeze for smioked chicken quesadillas (great 15 minute weeday dinner). I have a couple of rather small salmon tips (tail end pieces, 3/8 inch thick ) and was going to throw them on so I would have them for a...

OK..I am new to larger scale smoking. Tossed the Char Broil electric smoker out the window and now have a WSM 22.5. I have a wood shop and end cuts of waste cherry and maple, not to mention being able to cut up a couple of bf of rough hardswood to size. What do you long time smokers have to say...

Did not expect this thing until next week. When I walked up to the door Wednesday my jaw dropped at how huge it was. Put it together yesterday and gonna smoke it up over the weekend. Get that darn new car smell off of it!!