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I just bought a copy of Ted Reader's book "Beerlicious" and I saw a recipe for pork neck (or schweinen necken) that I want to try. I want to do a German meal for my father-in-law for father’s day. He was stationed in Germany after the war and he loves German food. He's also got great stories...

I've seen a lot of recipes calling for a pan under the turkey - some call for chicken broth added to the pan - and I have also seen pointers about putting the bird directly on the grill. The "Cooking Topics" (from the bullet site) has some tips for collecting drippings by putting the bird...

I though this might be useful - last year I brined a 17lb bird in a zip lock bag for 2 days. I set the bag in my marine grade cooler propped up with bags of ice on either side for 2 nights. There was plenty of ice left when I took it out. This is a really good cooler that keeps ice for a few...

The Weber phone app for the droid has a really good (and it's quick and easy) recipe for tequila shrimp. Just be cautious about how much red pepper the recipe calls for. It came out a little hot for everyone's tastes. I cooked it two weeks in a row. The first week we ate it as a side but it...

I'm smoking up a small brisket - a little over 4 pounds. It's been hovering between 158 and 161 for almost 2 hours now. I bet all sorts of good things are happening inside the piece right now. Some people say to foil it now to break the stall and keep moisture in and others say to let it...

Well, I tried to save myself a little work cleaning up the water pan after a cook s I decided to foil the lower rack completely. I have the 22.5" WSM so I cant cover the water pan with one solid piece of foil so I thought it would be a good idea to try foiling the bottom rack. That lasted...

Im getting better thanks to his forum! After 5 cooks on my WSM I'm getting confident enough to try different things to see what happens. I read a lot of posts about letting lump and briquettes burn down to coals before putting the meat on because the early burn smoke can leave a bitter flavor...

I'm new to the charcoal side of outdoor cooking. I've been using a Weber gas grill for 10 years and I just bought the WSM 22.5 this summer as a birthday present for myself. After a few cooks I am getting the hang of things but I till have some fundamental questions: Does the amount of...