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I tried to do some chicken thighs. I took them off when they hit 165. They seemed wet and not quite done. So, next time I let them stay on a little longer. As soon as they got up to about 170, all of a sudden they started slowly decreasing in temp back down to about 160. Then slowing increasing...

The only smoker I've used is the WSM. But, I've always been curious about those bigger smokers you see at the competitions. It seems many of them are using wood as fuel. It's easy to control the smoke on the WSM because it mainly uses charcoal and you add a few chunks of wood for the smoke...

I went to my first bbq competition this past weekend to check it out. I had thought about entering the competition, but decided it was best just to go see one first. Anyway, part of the competition was the People's Choice award which means the teams were handing out samples of their meat and...

Anyone seen this TV show? It's on the RFD TV channel. I know on Directv it's on channel 345. I just saw an episode today and liked it. It's all outdoor cooking. It's a low budget show, but it looks pretty interesting. It's hosted by this cowboy and his wife and he has the longest handlebar...

I just bought another ET-73 and decided to use the new and old one in my smoke tonight. I'm currently doing an 11 lb packer brisket and I put each smoker probe attached to the grate on either side of the meat. I made sure the probes are still above the water pan and the WSM is not tilted. I'm...

While I was cooking a pork butt this weekend (on the bottom rack) I put a rack of ribs on the top rack. I cooked for 3 hours at 250 degrees and then foiled them for an hour. After taking them out of the foil, I couldn't hardly pick them up without the bones practically falling out of them. So, I...

I was at Food World tonight picking up some stuff and happened to walk by their charcoal section. I noticed a brown bag of Full Circle Lump Charcoal. I had never heard of it, but ended up getting a bag. It was 8.8lbs for 5.99. I plan on trying it out in the grill this weekend. The only other...

I ate lunch just two hours ago and from reading posts on here and seeing pictures of good bbq, my stomach starts to rumble and makes me want to eat again. This website is bad for my waistline and should probably be banned by the FDA.

Anyone ever go to a bbq restaurant and walk out somewhat disappointed because the stuff you make at home seems to taste better than what you just ate at the restaurant? I've been on a bbq kick the past few days and have gone to three different bbq places in town getting different items at each...

I picked up a 4.5 lb butt today. This will be my first one. I've read that it takes roughly 1 1/2 hours per pound with a lot of times taking about 14-16 hours. But, if it's 4 1/2 lbs then I'm thinking about 7 hours. Is that correct? I know cooking times vary, but I'm just trying to get a rough...

I had my second try at ribs. First try I cooked at 225 for 4 1/2 hours. Wasn't as tender as I had hoped, so this time I decided to do higher temp and foil. I cooked at 260-275 for three hours. Then foiled and cooked one hour. When I undid the foil and try to pick it up, it was so tender that...