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I am going to be cooking 16 butts this weekend and am hoping someone can either steer me to a website or give me a recipe. If I am making a couple of butts I just pour everything into a bowl and adjust until it tastes OK. Making 16 butts I will need WAY more rub! So, does anyone have a bulk...

Looking for suggestions on how to pull off this cook! My mother in law wants ribs and the wife wants salmon. My thoughts are to cook the ribs on the top rack as I usually do and then throw the salmon on the bottom rack for the last part of the cook. My only concern is the fish making the ribs...

I have cooked both baby backs and spare ribs with great results. My question is why would anyone want to cook spares when you have to trim before cooking them when you could just make baby backs? Is there really that much of a difference?

Anyone use their spices for cooking? If so, what have you ordered? Thanks!

Looking for something that has holes in the top so it is easier to sprinkle rub onto meat! Any suggestions? Thank you!:p

Every time we are at Sam's my wife mentions cooking a boneless prime rib. These things are like 15 pounds and cost almost $100. I have been doing a lot of reading and what I have learned is to tie it up, rub it, and cook it to a temp of 130 or so between 225-250. Once it gets to temp pull...

My father in law (who I really consider my dad) has requested that I cook him a brisket for Fathers Day. I was hoping you guys would review my plan and offer any suggestions! I plan on cooking a full packer fat side up with water in the pan. I have never liked HH cooks so plan on doing this...

Looking for opinions for people who have used both. I set myself up for a great fathers day by giving my wife a great mothers day and have her talked in to buying me one! Thanks in advance!

Thinking about purchasing the ribolater and am wondering what else I will need to buy to go along with it. I currently have a 22.5 WSM. Thanks!

What injector does everyone use to inject their briskets/butts? I tried using the one that came with my turkey fryer last time and it shot injection all over the place! Jeff

Is the standing rib roast on the main page and a prime rib the same thing? My wife wants me to smoke a prime rib for Christmas this year so I want to make sure I am on the right track!

I've smoked two briskets and have never separated the flat from the point and thrown the point back on the smoker. Is that something I should be doing? I've read a lot lately how people take the flat off when it reaches 190 - 200, throw more rub on the point, and put it back on the smoker...

Worth the price? I definitely want the door and plan on either buying a Maverick ET-732 or iGrill soon. I figured I would need some grommets and am planning on buying the bigger ones that they offer. Thanks in advance to anyone willing to provide some feedback! Jeff P.S. I posted this same...

Worth the price? I definitely want the door and plan on either buying a Maverick ET-732 or iGrill soon. I figured I would need some grommets and am planning on buying the bigger ones that they offer. Thanks in advance to anyone willing to provide some feedback! Jeff

Saw it on BBQ Pitmasters the other day and am going to try it over the 4th... Just wondering if anyone has tried it.

Made a 10 pound butt and three racks of baby backs for Mother's Day to go along with every side known to man! Best part of the day had to be having all three kids here eating lunch with the wife and I. My 20 year old told me the pulled pork and ribs were the best he has ever had! Hope...

Wife brought home two whole chickens just now and wants me to smoke them. Figured I would make beer can chicken because it is easy but was wondering if I should brine them first? What say you?

What is everyone smoking this weekend? I'm torn between a brisket or some pork butts for pulled pork sandwiches.

Picked up two butts weighing 15 1/2 pounds earlier and plan on doing my second overnight cook tonight. I'm planning on putting them on around midnight with a lunch time set for 2:00 tomorrow. I'm hoping the butts are done by 1:00 and plan on foiling them until right before 2:00. My question...

Going to cook beef ribs and chicken wings tomorrow. Going to use the 3,2,1 method for the ribs and plan on throwing the wings on the last two hours. Can I add wood for the wings without it affecting the ribs that far into the cook? Thanks in advance!