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I'm bringing brisket to a Christmas party tomorrow. I did an overnight cook last night to do some advanced prep. Now I've got a nice brisket that I have to reheat in a crockpot. There's no stove or oven at work. Should I reheat it whole or slice it at home and reheat the slices in the...

I usually cook larger 7-9 pound pork shoulders for pulled pork. The store only had two smaller portions 4.5 - 5 pounds today. I am trying to figure out my approximate cook time. Usually it's about 2 hours per pound for me. Is that going to change by having two smaller cuts on the smoker at...

I brine ribs, turkey, and other meats before smoking, but I never thought to brine my pork shoulder when making pulled pork. Has anyone ever tried this? If so, did you notice a difference? Did it affect the cook time or any other aspect of the bbq? Thanks!

Christmas dinner is on the WSM and I'm having a technical problem that is more of a nuisance than a disaster. The fan seems to be freezing to a stop. The temp here is currently 13F. The fan goes back on if I give it a flick with my finger, but freezes up again a little later. I've put a lit...

I have a pork butt that has been stuck at 160 for at least an hour and I can't figure out why it's not moving up. The WSM has been at a consistent temp of 225 all day. Any ideas why the internal temp of the meat is stuck? I know I can get the temp up if I increase the pit temp, but I would...

Does anyone have a chart for cooking times for various meats and temps? For example: I have a 6 lb. pork butt. I saw one suggestion on this site for 210 for 10-12 hours and one for 200 for 6 hours. How can I determine the right temp and time for a meat? Grim

How can I drop the temp in my WSM when I'm already underway on a cook? I just put a 6lb pork shoulder on the WSM and I must have had the bottom vents open too much. After about 20 minutes the smoker temp was almost 350 degrees. I want to cook the shoulder at 225-250, so I'm running much...

I'm going to be going to Dallas in the near future and would like to sample some bbq down there. Can anyone make some suggestions for good restaurants to try? Thanks! G.

How much heat can the wsm vinyl cover take? It might be better to ask when it's safe to put the cover back on after I'm done cooking? Now that winter is here, I'd like to keep the smoker as protected as possible. I'm always reluctant to put the cover on right when I'm done because I'm afriad...

I have used Steve Raichlen's recipe for brisket several times with great success. That recipe calls for you to put the meat in a foil pan for the entire cook. That keeps it basting in its own juice and in the mop sauce. But it ends up swimming in the juice for hours. The result is that the...

I did a beautiful prime rib on the WSM last night! I've done it before on my grill, but this is my first attempt on the WSM and it turned out almost perfect. It wasn't perfect because I cooked it to an internal temp of 150, which was just a little too done. I'm using Weber's remote probe...

I go through so much charcoal that I need to find a better way of buying it than just 20 pound bags at the hardware store. Does anyone know of a web resource or other place to get large quantities of charcoal on the cheap? I've read in a few posts that people think charcoal goes bad if you...

I'm trying to follow the turkey smoking recipe as close as possible. It calls for 2-3 medium sized chunks of wood right at the beginning of the cook. But when I did this last time, the smoking wood was GONE within an hour. Should the wood be burning off so quickly? When I do ribs or beef...

Obviously one of the main benefits of bbq is the slow cooking at a low temp. So I'm wondering if a recipe calls for 3 hours at 350, will cooking at a lower temp for longer give a better result? I'm just getting ready to fire up the smoker for a turkey this afternoon and the recipe here on...

Is Pecan a good smoking wood for turkey? I've used Pecan for chicken and pork and it adds a nice flavor. I've also used stronger woods like Hickory and Mesquite for turkey, which has worked out well too. But I read on the site to use a milder wood for turkey. Has anyone used Pecan on a...