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I've pretty much decided on precooking meats for an upcoming BBQ. What are your opinions on reheating so that food takes as good as, or better than, coming right off the smoker? Can you give details about the methods you use? Thank you Josh

I'm having a BBQ in 2 weeks and expecting about 25 people. Because a bunch of the people coming have had my smoked meats before, the pressure is on. My plan is to make a pork butt to shred, a brisket and some ribs. Obviously, I can't make everything in the WSM at the same time. In addition...

i've tried smoking ribs several times in the WSM and each time, it seems like they come out somewhat mushy and without much firmness or crispness. I don't foil them and tend to cook them longer than the recipes call for because I use the "tear test" and they tend to not be able to be torn for...