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Just finished a cook, and the following day throughly cleaned my WSM using degreaser and dish soap, and had this idea. The next time I bring it out for a cook (before firing it up) would coating all the interior surfaces with a light layer of vegetable shortening help make clean up easier? If...

I recently had awesome hickory smoked wings from Bub City barbecue in Chicago. While it’s possible the reason I enjoyed them so much is because I haven’t used hickory smoke wood in my WSM before, I would like to try and recreate them. http://bub-city.com/chicago/menu/ I also haven’t smoked...

I did the initial burn-off for my new E-210 today, the temperature was 19C (66F) outside, and my time/temps were as follows: 10 min 500 15 min 535 20 min 550 35 min 560 After 40 minutes I opened the lid to check things out (and air it out), turned the burners down to medium, then closed the...

Fighting My Instincts: No Burn Off? So I just finished the first cook on our new Spirit E-210, and everything I'm reading says to wait until the next time I fire it up to do my burn off? With my previous grill, after I finished cooking I would always set all the burners on high for a 5-10...

It seems like every time I dump a chimney full of smoking hot charcoal onto the charcoal grate of my OTG, put the cooking grate in place, and close the lid, the next time I open the lid (10-15 min later) my nice hot fire is gone. I always wait until flames are coming out the top of the chimney...

Was making a couple racks of BRITU back ribs on Saturday and had two pork tenderloins on hand with no specific plans for them. I was concerned about smoking the tenderloins slow and low because of how lean the meat is, so I brined them overnight with the All-Purpose Brine recipe on this site...

Picked up a 13lb brisket from our local butcher, the only problem is that it's been cut in half (into one 7lb piece and one 6lb). I was originally planning to 'shoehorn' the whole thing between the handles, but now I suppose I will have to put one piece on each cooking grate (18.5"). Anyone...

Saw these while grocery shopping and thought they looked too good to pass up (they looked HUGE in the package). Once I got them home and opened them up it turned out only two of them were as meaty as I was hoping (picture 3, top right). Rubbed them with the Lone Star Rib Rub recipe and smoked...

Two bone-in butts from our local butcher, one was 7.2 lbs and the other 7.8 lbs. Rubbed, refrigerated overnight, then re-rubbed before smoking them over apple, hickory, and oak for roughly 13 hours. Filled the charcoal chamber with unlit briquettes and smoke wood then added about 30 hot coals...

Four racks of pork loin back ribs trimmed, rubbed, and rested for 2 hours, then cooked over white oak and cherry for 4.5 hours. Brushed them with my first attempt at homemade sauce (No. 5) mixed 5:1 with honey (no pictures after they were sauced however, people were too hungry to wait). Found...

First smoke on my new 18.5” WSM - beer can chickens smoked over apple wood using Maple Leaf Briquette Charcoal. I was blown away by how steady the WSM held the temperature at 225. Next up, BRITU... Also going to look into foiling the water pan next time, was surprised the...

Any thoughts on this Alton Brown barbeque sauce recipe I found? The World's Best BBQ Sauce 8 TBS Light Brown Sugar 3 TBS Salt 1 TBS Chili Powder 1/2 TSP Pepper 1/2 TSP Cayenne 1/2 TSP Jalapeno Seasoning 1/2 TSP "Old Bay" 1/2 TSP Thyme 1/2 TSP Onion Powder 2 TBS Crisco 2 TBS Roasted...

Last month I purchased my first 18.5" WSM, in preparation for its use I also stocked up on smoke wood (5 lb. bag each of Weber apple/cherry chunks, and 1/3 cubic foot each of white oak/hickory/sugar maple from Smokinlicious). The Weber chunks I purchased at the same time as the WSM, but during...