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First off, wow I can't believe it's been 4 years since I've posted here. I've poked my head in many times since then but ever since we moved into this house, life's been a little different. Anyway, I want to pick up an 18.5" as a gift to my brother in law and I can't believe how much these...

I don't know how anybody manages to keep their WSM over 300 for any length of time unless it's a brand new unit. I have one fairly new and one well seasoned WSM. I can keep temps between 300 and 325 at the lid as long as I keep dumping fully lit coals into the newer one, but the older one won't...

Someone posted a link recently that looked like a pretty good read on developing your own sauces. Now that I have time to sit down and read it, I can't find it. If you remember this post, could you repost the link? Thanks.

Sunday we had a practice cook for an upcoming competition in which we have to prepare pork butt in less than 8 hours. We used a packed ring of RO lump, started it by dumping on a 1/2 chimney of lit Kingsford and held the temp at 300 or better whenever possible. This required all vents to be...

I used Chris' brine: Brine For High-Temp Chicken ------------------------------------------------ 1 gallon cold water 1 cup Diamond Crystal Kosher Salt 1/2 cup sugar Combine ingredients in a non-reactive container, mixing thoroughly to dissolve salt and sugar. Makes enough brine for a 3-4...

I need to do a 9 hour cook using Royal Oak lump. The twist is that I need to keep temps between 300 and 325. Can it be done without refueling? How would you go about it? I was thinking Minion method with no water in the pan and lighting it up with some Kingsford briquettes. If I go this route...

Anyone use this to control how dark the bird gets? I've seen Chris' tip on soaking it in vinegar and I've read here that some use butter - not sure which way to go there. My real question is when and for how long should the bird remain wrapped? Wrap first and then undo it to get some color at...

I'll be doing a few racks of spares this weekend with guava wood (first use for guava) and I wanted to use pineapple habanero jelly as a glaze at the end. My usual rub has the usual stuff: 2 tablespoons salt 2 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons ground cumin 2...

Do you guys cut along the line formed by the intersection of the rib bones and the cartilage tips or do you just start at that point at one end of the rack and square them up? That is to say, do you have any portion of the cartilage tips on your finished product or is it all bone?

I read that wrapping your pan in foil would make cleanup easier, so I've done it for every cook except my last. As far as cleanup goes, it's great. All you have to do is remove the foil and give the pan a quick rinse. I've recently heard that foiling the pan might not be a good idea, but I...

Last weekend I made some fatties with JD hot and maple sausage. Maybe my expectations were a bit high after what I've read but I wasn't too impressed, especially with the texture. They were grainy and not too appealing. I wonder if they might be better if I use a different brand like Bob Evans...

I'm experimenting with Texas Pepper Jelly in my rib glaze. I'm just going to do a straight TPJ glaze (Texas Passion Jalapeno) on some and I'd like to try adding it to some sauce too. Any suggestions on what kind of sauce to start with? TIA

I am doing a packer tonight with Texas BBQ rub and am wondering if I should foil at 160 and pull it at 190. The reason I ask is I'm not that familiar with the rub. They say you don't need to baste or mop with Texas BBQ rub, that it leaves the meat juicy, etc. all by itself. I made some spares...

While "Smoke" might be the most obvious answer, I've heard a few contradictory opinions on this lately, and I wanted to get your take on it.

A friend has a bunch of cherry that has some type of mold on the outside. Nothing major as it's only on the surface, but I figured I'd get some opinions first. TIA

Trying Texas BBQ rub for the first time tonight. Personally, I'm not that worried about any sauce, but I have guests coming that expect some kind of sauce with their BBQ. Any suggestions? I think some type of finishing sauce to serve on the side might be nice, and maybe one that will go with...