Search results

Paul Kirk says in his Championship Barbecue book (p. 167) to avoid slabs of spare ribs larger than 4 pounds. From the way he describes preparing the ribs in the next pages, he seems to mean with the breastbone and tips still attached. He says larger ribs may take 8 hours or more and still...

Hi Folks, I need to do Chuck Roll for a crowd next weekend. I'm considering doing 2 16+ lb rolls. Is there any wisdom in cutting them in half and cooking 2 8 or 9 lb pieces on each rack, like I do w/ butts? Either way, has anyone done 30+ lbs of chuck roll and have any suggestions? I'm...

Hi Jamie, I have friends who plan to start grilling with charcoal (they've been using gas). I recommended your new book to them, but my question is, are there others of your books that it would be good for them to have right at the start? Thanks, Dudley Rose

We will be spending some time in the foothills of the Berkshires in western Massachusetts. It's wooded and quite rural, and there are bears and other critters that I expect would like BBQ. Do I have anything to worry about for overnight cooking where the WSM may be unattended while I sleep...

Has anyone used Wicked Good Charcoal's Weekend Warrior. From what I can tell from the description and review on the Naked Whiz, it seems dense enough for long cooks like butt. However, they didn't test the Weekend Warrior for a long cook. The competition they did test, and it worked very well...