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Hi Keri: Roughly what temps did you run the WSM At? Thanks, Theresa

Hi everyone: Hope your Memorial Day weekend is getting off to a good start. I have a friend who fell in love at Costco...he came home with a 14-pound rib roast. So now he's gotta cook the thing in the oven, anybody have any suggestions on how to cook something that size? I haven't cooked a...

I like falling off the bone tender also. However, does anybody have trouble slicing the ribs apart when they're cooked to this degree of doneness? I hate it when I have tender falling off the bone meat, and then try to slice the ribs apart, and the meat........well, it just falls off the bone...

Thanks everyone for the advice and also for the entertaining and frightening stories! I think I'm going to the hardware store to check out their metal garbage cans. Can't wait to try it out. Rick Jones..........thanks for your offer ....I am an A's fan, (not one of the rabid ones...

A follow up on my original reply on this topic. I finally got a replacement dual temp probe from Polder a while back. It took forever, and it took constant calling and nagging from me to get to the right people in Polder to get me a warrenty replacement for the dual temp probe. The...

This is an offshoot of the "cleaning up the wsm" thread. I haven't been to many tailgate parties. Yes, I know I should get out more often, but that's a whole separate topic. So, my question is, when people do serious tailgating, what do you do with the live coals after you're all done...

Wow, glad that story had an ending that everyone can laugh about now! Theresa

Chiming in with my 2 cents. I found out from this site about starting charcoal with a turkey fryer propane burner. I completely believe this is the way to go. Purchased one several months ago, have only done one turkey once, but used it many times to light charcoal, the speed in which it...

OK, I have to ask you to tell the story, pretty please.

Just a comment; don't know if this is common knowledge or not. I did two pork shoulder roasts Friday night (15 hours, they turned out great! They won me the "best main dish" prize at a potluck) Left all the bottom vents open and put the cover on (top vent open as always) Sunday morning, I'm...

Wow, I want one of those! I *am* concerned these things are widely sold over the Internet with no regulation, though! Shouldn't things like this require passing a test first before purchase!?

Hi Dennis: What's a brush burner? Thanks Theresa

Anyone know where I can buy a hunk of beef chuck roast that large in the SF Bay Area?

One word of caution re: bottling bbq sauce. BBQ sauce in general has a high enough acid content not to have to worry about botulism; however, when it comes to giving sauce away, you need to be absolutely SURE it's safe. I could possibly imagine someone coming up with a recipe for a glaze or...

One cut of beef that is EXCELLENT for low long slow cooking is beef top blade roast. I love this cut! It's almost always on sale at the local store. Very reasonable, tasty, makes great barbecue, also great in a dutch oven for a pot roast. No trimming involved, just throw the thing in the...

Congrats! Sounds like a winner. I need to try that recipe now. The herbs, you can freeze if you have that much left over. When they're completely frozen in a ziploc you can then just pound them into tiny bits and throw them into pasta sauces, over grilled vegetables, into soup, over...

I don't know if brining will help much (unless you get into the realm of "I'm making ham" brining, as opposed to the usual 24 hr brining one might do with a turkey) because it's such a large and dense piece of meat. It probably wouldn't hurt, but IMHO you're probably just as well off to put a...

Did one for xmas. Skin off, scored the fat in a diamond pattern. Injected it with roasted garlic infused olive oil. Rub on the outside. Did it with no water in the pan at 300-320 to internal temp of 140 (or thereabouts, seems like long ago can't quite remember now) It's a LOT of meat...

I personally like chicken, especially leg parts, done at a higher temp than you would most likely achieve with water in the pan. Better skin. I'm talking crispy, salty, chicken skin. Mmmmm yeah. I'm sure the chicken would taste good done at 220-250 also but to me the wsm is better for the...

I don't see where things are screwed up. Boston butt or fresh picnic, both are going to make for some good eating. You win with any shoulder cut, really! Theresa