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A neighbor had a grease fire in his Weber gas grill, panicked and used up a whole fire extinguisher to put it out. He wants to junk the grill since the inside is covered with extinguisher chemical which believes is toxic. Other than the chemical residue, it look perfect. I offered to take the...

I usually apply my rub for ribs about an hour before smoking. However I've seen recipes that recommend overnight. What are your thoughts?

I'm going to smoke some Cajun style spares...first attempt. Any thoughts on the best smoke wood?

Thought about doing a brisket this week but the prices are unbelievable. We are in AZ for winter (Tucson area) and the cheapest I could find was $6.29/lb at Costco. Safeway was $8.99/lb! I hadn't looked at briskets for awhile and was shocked at the price. Is it that way all over the country?

My son and I do a few competition each year and we have really gotten tired of the same old thing with chicken...thighs. We did well in one competition and than got trashed in the next with the same recipe. I recently had a conversation with two KCBS judges and it seems they would like to see...

I was rereading Harry Soo's Q&A and picked up something I missed the first time. He says he puts his ribs on at 6:30am and chicken at 9:30am. Considering that the ribs would be done around 10:30am and chicken around 11:00am, does anyone have any idea how he holds them for the noon and 12:30pm...

I just purchased a Cambro and my son and I will be doing a KCBS event in a couple of weeks. We will be using two 22.5 WSMs. What is a reasonable amount of time we can hold pork butts and brisket in the Cambro and still be competition worthy? Should they be wrapped in towels as well as foil...

I know I have seen info on this site about where to purchase disposable cutting boards but darn if I can find it. Any help would be appreciated. Thanks

My son and I are entering a contest that has a Breakfast Style Chef's Choice. Any ideas? Thanks

Does anyone know of a store in the St. Louis area that sells the 22.5 inch WSM Thanks

It's hard to find ribs around here that aren't enhanced with some sort of solution. My rub recipe calls for 1/4 cup of salt and does about five to six racks of baby backs. If I have to use "enhanced" ribs, should I just leave the salt out of the rub? Until recently I've been able to find ribs...

Just put on some ribs and decided to check the temp thru the top vent using two different probes. Both read 250 while the Weber thermometer reads 220. What should I believe? Will the ribs be ok at this temp. I'm using the Minion Method and the temp is holding steady.

I've done ribs twice and a turkey breast. I'm having trouble keeping the temperture up after about three hours. I started with two full lit chimneys each time. Top vent is open 100% for the full smoke. At around two and half hours the temp starts to drop and I start opening vents and tapping...