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The lovely bride just showed up with 20 lbs of BB instead of spares. (she is a farm girl, trained home economist, and SHOULD know better!) SO, what are the differences in cooking? I usually do spares at 225 for a 5-1-<1 cook.

We used to make a whole stuffed pork loin but I cannot find the recipe anymore. The recipe involved chopping and sauteing onions, mushrooms and apples and used italian bread crumbs. The daughter has requested this for Christmas. Please help! Thanks

Daughter is bringing THE boyfrind over for the first time and the advertised menu is spares. There I am, cleaning/setting up the WSM and I manage to separate the Guru's pit probe from the wire. (#@*!%**!!!) Oh, well, back to the old ways of doing things. Started the fire, (Minion w/ 1...

Planning the first weekend home in 4 weeks. Son says that there are BEEF spareribs in the freezer. Lovely bride apparently bought some. How do beef ribs (which I have never cooked) compare to pork spareribs?? Should I try the beef or stick with what I can almost cook?

Amazing -- Spatchcocked and brined a 6 lb chicken. Used one of Stogie's Jerk Paste (from the poultry recipies section of the Forum) recipies as a start (of course, was missing a few ingredinets and had to substitute, also added some lime juice, smelled wonderful). Went out and started a lump...

OK Guys, what are the logistics when you do BOB? Start the butts on top and put the brisket on 3 or 4 hours later? Add more smoke wood when the brisket goes on?

What a beautiful spring day! THe sun is shining and the sky is clear (after 3 days of cold & rain). Think I will mow the grass this afternoon. Put a couple of packers on, 10-11 lbs each, last night at 11:00. Using Raichlen's Lemonade Rub with heavy spicing and a lot of Tone's Southwest...

Just picked up the 8.5 lb flat at Sam's. I think that it is probably too closely trimmed so I have 2 lb of bacon to throw on top. I am thinking about the Raichlen "salt free lemonade chili rub" w/o the celery seed. Fixing to rub about noon to one, put on the smoker about 11 or 12 tonight...

Started lump using the Minion method. Had some acrid smoke starting up. Now I have this brown goop that has condensed on the candy thermometer in the top vent that smells like that smoke. Is this creosote? Is there any easy fix for the boston butts other than slicing off the exterior?

OK -- I am taking the advice on this site and putting sand in the pan. Do I really want to let the grease drip into the sand or do I want to foil the sand and pan and give it about 1" - 1.5" of grease storage?? Lowes in charlotte has butts for $.99/lb today. Going to load the WSM about 10...

Is 4 (25-28lbs) boston butts too much in a WSM?