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Hey Chris, Thanks for putting this recipe out there. These are the greatest! I can't BBQ anymore without putting a batch of these on after I pull the meat off. I use strictly almonds and I heat up the mixture so it coats the almonds a little more evenly but other than that I follow the...

I put a 7.75 lb. brisket (flat) on at 8 p.m. and the internal temp finally hit 190 at 6 p.m. the next day. I started with a heaping ring of coals to start with and threw a "bunch" more on at after about 15 hours. The temp got down to about 200 degrees overnight - not sure how long, so I guess...

I never foiled ribs - before last night. I really liked the results. I did 2 hours unfoiled, 1 hour foiled, last hour unfoiled. I put a light coat of BBQ sauce on them at the 3 1/2 hour mark and took them off a 1/2 hour later. (total cook time 4 hours @ 240-250) The meat was firm and held to...

Smoked 2 - 3.5 lb. boneless pork butts overnight last night. Put them on @ 10:30 pm and took them off @ 7:00 am (8.5 hours). They both read 200 degrees internal. Never opened the cover once. For the first time, the butts had no hard outer crispy bark. It was more of a light brown soft...

Just read Chris' article on Chipotles but have a few other questions. Has anyone dried Jalpapenos using a traditional charcoal & smoke wood method? (I don't have a hot plate as described by Chris) What was your technique on grinding into a powdered spice? Do you leave the ribs and seeds in or...

Gumbo ? Chicken & Smoked Sausage Roux: 1 cup vegetable oil 1 cup flour Chopped vegetables: 1 lg. onion 3 stalks celery 1 green pepper okra Meat: 1 lb. Chicken - chunks ? lb smoked sausage ? ? in. slices Spices: 2 t. salt 1 t. cayenne 3 bay leaves 6 cups water At the end: 2 T. chopped...

It's about 4 degrees here in chilly Oshkosh, WI. Just put on four 4lb pork butts. I'm assuming the cold weather will kill my fuel faster but so far temps in the grill are holding steady at 235-240 with a full ring and vents 1/2 open. I anticipate pulling some beautiful pork at about 8 o'clock...

I'm interested in buying a scale to measure meat before and after cooking (for curiosity reasons) and to divide leftovers up for freezing. Anybody have any advise on a good scale to purchase? What do you have at home? Thanks.

I got a set of Chicago Cutlery knives as a wedding gift about 5 years ago and they are all dull. Does anyone have a technique for hand sharpening knives? Or can anyone recommend a good knife sharpening unit to purchase (electric or otherwise)? Thanks!

Can someone tell me the reasoning/benefits for leaving a fully thawed piece of meat stand 30 - 60 min. before cooking. Thanks.

Hello everyone! Did my first beef jerky on the WSM last weekend. Had the local butcher slice 1/4 inch strips from a top round. They were about 2 inches wide and 8-9 inches long. I hung them from the top grate using toothpicks. Started with 20 pieces of charcoal and added 10-15 pieces every 2...

Hello - Made my first Turkey on the WSM yesterday for Easter. It turned out just fine but the recipie I followed called for a temperature between 325-350. I couldn't get the WMS over 315. Here are the specifics: 2 full towers of Kingsford, 3 chunks apple wood, put the water pan in with no...

Just purchased a new Weber bullet last night. Very exciting! I'm 2 hours into cooking about 4 lbs. of back ribs and it's humming along at 235 degrees with all 3 bottom vents open about 50 percent. I think I got lucky with the amount of charcoal I used. It's seems to be just the right temp. with...