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I am having a few people over to the lake tomorrow & am planning to serve some smoked pork for dinner. I was planning on a combo of baby backs & pork butt. I realize choosing one would be easier but, oh well, I enjoy a challenge & would like to give it a try for possible future endeavors. So I...

What's everyone's opinion on dry brining? AmazingRibs.com's The Science of Rubs seems to be an advocate of it. When one does dry brine, do you eliminate any/all salt from your rub?

With summer just around the corner, I can't wait to sit by the lake enjoying some smoked meat. Unfortunately traveling with my WSM 18" it not the easiest task, especially in a van with a wife, three young children & a dog. I carted it up to my family's vacation home on Crystal Lake in Northern...

I am planning to smoke a whole brisket via the Aaron Franklin method (salt, pepper, oak wood, wrapped in pink butcher paper). My question is at what temperature do you wrap your brisket in the butcher paper – as the stall begins (~160°) or after you have passed through it (~180°)? While...

This Sunday I am planning on smoking 3 slabs of pork lion ribs and 2 beer can chickens. The ribs will be directly on the top grate of my 18.5 WSM, with the chicken on the bottom. I plan to use two chucks of apple and one of cherry with temperatures between 225° and 250° (closer to the higher...