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Does anyone use a spice grinder mill when you make your rub? I haven't in the past, but thinking about it. Thanks, Sonny

Instead of a dry rub, I slathered Sambal hot chili paste on the butts and let them set overnigt in the fridge. Smoked them with pecan wood for 15 hrs to 190 deg. After cooling, pulled and mixed the meat so the hot bark is evenly distributed. Great flavor! I usually add Tobasco to my sandwiches...

I am looking at the 10 pc Forschner knife set. Should I get a rosewood or fibrox handle on them? I was considering Henckles, but this set looks pretty good for the price. Click the url and then Sets in the top left if I got this link right... Forschner knife link

After the main smoke of brisket, butt, ribs, etc. is over; what else has anybody tried with all that good heat? Cheese, salmon, sasuage, what??

Finally found some pecan wood in Birmingham, AL. Really good poultry wood. For the turkey, I got an apple juice can which was too big. (I will use a Foster's beer can next time.) Left it half full of apple juice. Added quartered up lemon, lime, and orange; salt and cracked pepper. Rubbed the...

Is it best to let the brisket and butt for a cook get to room temp or just going from the fridge to the WSM? I trim and put on the rub, foil, and fridge the night before so there will be less to do the day of the cook.

I usually soak the oak chunks in water for an hour before I put them in the smoker. Now I am wondering if maybe dry is better. Any suggestions? Thx.

At my house, garlic is an appetizer so this post should be ok. I left an earlier message about foiling garlic then putting it in the cooker. Mr. Jim Minion was kind enough to say forget the foil and just put it on the smoker. I cut the top 1/4 inch off to expose the cloves. Drizzled a little...

On ribs, I like to trim, remove the membrane, light cheap mustard, and heavy rub. Then foil and fridge. Smoke the next day. Anyone do anything differently and what about brisket and butt? Thanks, Pork Eat World

I cut up celery, onion, and garlic. Lightly brown in olive oil in a dutch oven pot. (this is optional) Add one smoked ham hock with cracked black pepper and fill 3/4 or so with water. Bring up to a boil and simmer for appx 45 minutes to get a good broth. Previously wash and clean your collard...

Thinking about starting a little herb farm. More like a herb patch. Thinking about rosemary and basil. Any other suggestions? Thanks! Pork Eat World

Roasted garlic will work on a grill, smoker, or (hate to say it) the oven. Cut off the top 1/8 to 1/4 inch of the garlic head to expose the cloves. Add one tablespoon or so of olive oil, dash salt, cracked pepper and cover tightly in foil. Cook for an hour or so. Squeeze from the bottom and...

I have cooked a brisket on the bottom rack and a big pork butt on the top. Other times have been the two huge chickens on the 'coke can half full of apple juice' (aka beer can chicken)on the bottom rack and as many rolled pork ribs as I can get on the top rack. Any other combinations out...

Anyone tried using an apple juice can (the big one) and a turkey in the same style as a beer can and chicken? The beer can chickens I did were great. I want to smoke the family bird for Thanksgiving, but wondered if a big apple juice can might help the turkey out. I was planning to have apple...

Loaded up the fire ring with Kingsford and some lump. Dumped a hot chimney load on top. Let the WSM level off for about 30 min. Put the previously rubbed brisket on bottom and the rubbed butt on top at 8:00 pm. Used the Brinkman charcoal pan for the water pan. Checked it at 7 am and adjusted...

I have just graduated from the WSM school of ribs and chicken. I am ready for Butt and Brisket this weekend. Average size butt at the store goes around 8 lbs. Brisket comes in a flat or the big one. I guess that is flat and point and is about 11 lbs. Is it better to smoke the big size brisket...

Have been getting ribs lately from Sam's. Their package has three racks in it. I haven't yet bought a rib rack, so had to come with something different. After removing the membranes and fixing the ribs up with the rub, I turned them on the side and rolled them to where each end touches. Got...

Just finished the first cook in my new WSM. I was amazed how well the thing held a constant temperature. I dropped the probe of the Poulder digital therometer in the top vent to monitor the progress. Ribs and chickens were rubbed down with an ancho chili powder based rub the night before...

Finally made the plunge and my WSM is here! Got it from Amazon, shipping free, and only took one week to get to Houston, TX. Starting out this weekend with chicken and ribs. Got tons of help from this site and will put in use. Thanks again to everyone for your help. I will repost on the...