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I met John here in this forum. He has a UDS smoker, a WSM, a Weber Performer, a 26 inch Weber, a 22.5 inch Weber, and a Smoky Joe Platinum, I think I got them all. We got together since we are having a bbq party in San Diego for some newbies that are clueless to what good bbq is. So I made...

I am planning a outdoor party to have for many newbies that have no clue what good bbq is as they think Phil's is awesome. We can show them what good bbq is about and maybe put Phil's out of business, lol. I am looking to see if anyone is interested in coming or cooking. It will be in about...

I was thinking this could be done on a rotisserie. Anyone know of a recipe on how to do this? I have seen a few links after doing a search but they don't look that authentic to me.

Would an offset produce the same results as a WSM on a high temp brisket?

How many lbs of butt or brisket can fit in the two racks on a WSM?

I have heard of these one hour Dreamland ribs and can not believe they could be any good. Anyone try their method with any results? I am going to experiment with higher temperature ribs but this is ridiculous..... I have seen clones of the sauce in searches but not much at all on the technique.

I used to be an ANTI-FOILITE big time....... But.... when I read some posts that Jim Minion started using it I had to at least investigate the matter. I have been foiling now for almost 2 years with a lot of trial and error and I have to say that foiling gives me more consistent results but...

What is yours? I did a brisket that finished yesterday. 12 lber from Smart and Final with a nice even fat cap and the thickness of the flat was even too. 225-250 on an overnighter Fat Side DOWN went for 14 hours. 185 internal took out and put in a cooler for 3 hours. Unbelievable and may have...

Anyone ever try this? Use a combination of the ingredients for cochinita pibil and combine it with pulled pork instead of the vinegar chile sauce which I love too. Hell why not combine both sauces together, thats the ticket! Here is the link: http://www.dianaskitchen.com/page/pork/pibil.htm

Here is a little smoked duck recipe of mine. This is how I do it: it is like a peking duck in the beginning and a smoked duck in the end. Big pot of water 1 cup of molasses 1 cup of vinegar 2 Long Island ducklings (4 to 5 pounds each) Marinade: soy sauce (get the good kind from the chinese...

I have learned just about everything I needed to know from Stogie who was my first mentor and then of course this board as well as from bbq competitors, hobbyists, etc. I was a staunch anti foilite but after reading that Jim Minion got good results and now uses it I thought differently. I now...

I went to my butcher and he cut me a 16 lb packer brisket in half with the point and some of the flat. It had about 1/2-3/4 inch of a fat cap all around and the entire brisket was quite thick. I used my home made rub and put it on the WSM fat side DOWN.... I started it at 9PM minion method...

How many of you mop? I usually do it when I don't foil which I hardly do anyway. I use the half/half/half Kirk method. I dont mop butts but I know many that do. What are your opinions on mopping?

I did an overnighter on Memorial Day. 9 lb brisket dry rubbed it just before putting it in the smoker on the top rack with the minion method. It reached its perfect temp of 225 deg. at about 10PM Sunday night and I then opened up the vents slightly more so that all were three were half opened...

What are some methods of loose vs tight? I would think that a loose method that is open on top would act like braising. What are the differences in texture and also tenderizing?

I tried a little foiling experiment. I usually buy spares from Costco that are 8.5 lbs for the 2 of them. I rubbed them right before putting them on the WSM. Usually my ribs take about 7-10 hours. I did a 5-.35- 1 cook. 5 hours in the smoker, 35 foiled and 1 hour in the smoker. It never...

This is very frustrating. I put a flat that weighed only a little over 3 lbs at 2PM today and 9 hours later the thing is still not done. I wrapped it in beef broth and will wait for it to cool and continue cooking tomorrow. This is totally ridiculous!! No other meat gives this much grief...

I see that there are TVWBB super fan, hall of fame, member, etc what do they mean and why are they there?

I am still clueless when it comes to briskets. Some come out great some are dry. Is it the meat that is the big deal or is it the technique? I know that some use temp as a guide when taking the meat off and some just feel the meat, what is the best? Some like to cook only the flat and some...

Its Mardi Gras week anyone want to share some good gumbo and other recipes?