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There is a great little Bar, just south of Boston in Weymouth, MA. It is called The Red Rose Cafe, they just started serving BBQ. It being run By Steve Farin of I Smell Smoke(3rd overall for KCBS T.O.Y.) and Brendan Burek Of Transformer BBQ, not only do they serve up some great Q, their burgers...

Hey, does anyone out there have a good butter injection recipe that would be good with chicken thighs, thanks.

I would like to purchase some charcoal holders for my 22.5 OTG, I notice that there are two different model numbers, Model # 7403 and 9600. What is the difference between the two?

First I want to say that I am a huge fan of High Heat cook for brisket. The only thing I noticed was that the point could have used a little more time to cook. If I had a 12# brisket and wanted to seperate the point and flat before putting it on the WSM , would the cook time be shorter? if so...

I am looking for a recipe to cook some beef short ribs on the WSM. I have done them before in the oven, they were ok. I am just trying to get to that next level. I was thinking smoked for a few hours then braise them, all done on the WSM. Any suggestions would be helpful. Thanks. Happy Halloween...

I am getting ready to cook a 4.5 lb meatloaf on the WSM, I am unsure on the temp and time. I was thinking 250-275 for about 3 hours. Does this sound right? Any input would greatly appreciated. Thanks

I have read about doing a high temp brisket, which I am going to try this weekend. Is there also a method of doing a high temp Pork Butt, if there is would it be simalar to that of a high temp brisket. thanks for the help