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I am planning on doing some ribs on Christmas Eve at home and taking them to my family get together. I was thinking of putting them on the WSM in the morning and when they are nearly done, putting them in the crockpot with the sauce to finish. (maybe around 3ish) I can then take the crockpot to...

I have been looking at different methods of making bacon. So far I have basically come across two methods - dry cure & wet cure. I find that on this board most of you are using the dry cure (buckboard - Hi Mountain) method. Unfortunately I can't get Hi Mountain up here, so I'm limited to using...

I would like to try the "Salmon - Brined Appetizer" this weekend, however I was wondering if it would be possible to substitute trout for the salmon or even do both? If so, should I adjust the brining time and cooking time? I'm not much of a seafood expert and don't really know how much...

I have a frozen 9 lb pork butt that I took out of the freezer yesterday and I want to put it on tomorrow night. When I got home from work today I kinda realized that there's no chance of this thing thawing by tomorrow...stupid me! Can I leave it out on the counter to thaw or should I put it in...

I'm doing about a dozen chicken thighs (after an 8 lb butt is done). I was thinking of marinating in italian dressing for a few hours. How long should I marinate? Then I will rub and put on the smoker using the empty water pan method. Should I use a rub with no sugar because of the higher temp...

Has anyone ever used beech wood for smoking? I just picked up a load of wood from a firewood supplier and it is a mix of sugar maple, oak, beech, cherry & hickory. I can't tell the difference between most of them, but wood is wood.