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Ok,after doing ribs, butts, and briskets the last couple of years I did chicken on the WSM for the first time on the 4th. It was great. Having another party this sunday and I am thinking about doing a meatloaf. I have been reading thru the forums trying to develop a technique, but I havent...

Hi, The idea behind the Minion Method is for long cooks to keep from having to add lit charcoal every few hours for 12+ hours. With ribs taking a much shorter time (5-6 hrs) a single load of lit charcoal is usually sufficient.

Mike ABT's = Atomic Buffalo Turds Briefly they are Jalepeno peppers that are stuffed with cream cheese mix of your choice and some BBQ rub. Wrap a piece of bacon around them and smoke on the WSM. They are great. By the way, where are you in Indiana. I am about half way between Indy and...

Thanks Kevin. I have thought about marinating the the thighs in Louisianna brand Wildly Wicked Wing sauce. Then Rub and smoke. And then hold them in BBQ sauce till dinner time. I was kind of wanting a hot sweet effect.

Kevin What would be a good target temp and time for the chicken on bottom and ABT's on top? I like to keep the ABT's at a lower temp when possible to keep the cheese from running everywhere.

I will have the gasser tied up doing burgers and dogs Tuesday. I have already done ribs, butts, salmon and brisket several times this year and kind of want something different. I have not done chicken on WSM and want to give some B/S chicken thighs a try. Can I put thighs on both grates or...

Ok, Here is the ingredient list for one I have been playing with in no particular order. WET Ingredients: Lemon Juice Molasses Vinegar Honey Ketcup Horseradish Pureed onions Hot sauce Dry Ingredients: Seasoned Salt Ground Pepper Cayenne Powder Dried herbs and spices Like I said in this...

I have been making some q sauces lately. One recipe I have been working on has some heat to it while the sauce is warm (cayenne not temperature) but once refridgerated it loses its bite. Once you warm it back up the heat comes thru again. Now commercial sauce doesnt behave that way to me. I...

The cajun idea and the glaze idea both sound good. Thanks. If i go with the glaze any suggestions for a seasoning rub at the beginning?

I am doing a 20lb butterball in the oven Thursday. I am going to smoke 2 7.5 pounder bone-in turkey breasts on the WSM. They are already injected. I am wanting to do something more on the Que side of things with the breasts besides just the smoke. Anyone have any tips or suggestions for...

John Chris sent me "John Mason's Sauce Bible" It is a great piece of work. I need to go to Wally-World and pick up some jars I saw a lot things to try. Duane

After getting my WSM for fathers day I have been a sauce trying and making fool. The more styles of sauce i try the less i find myself liking KC style sauces. I have been hooked on South Carolina mustard sauce on my pulled pork for a while. I tried some Bone Suckin sauce over the weekend and...

Sorry for the confusion. I am talking about the "Ready to Cook" hams like a Cooks or similar brand. These are your typical grocery store type hams that have been smoked and I think they are at least partially cooked as opposed to the store type fully cooked hams that you just have to warm up...

Most of the recipes for low and slow call for higher temps. But I want to do mine lo and slo. Primary reason is that I am going to get in a round of golf while it is cooking. My wife will be tending the the WSM and I have more confidence in her momitoring it while I am gone since she really...

I like crispy chicken skin. I know to get that on beer can chicken on the WSM I need to get the temp up. Since lump charcoal burns hotter I thought about giving that a try. Has anyone out there tried that before on beer can chicken and have a technique to share. I have never used lump before...

I just finished 4 butts. I have 2 butts (probably around 6qts after pulling) that I am taking to work tomorrow for lab lunch. I am going to take a CP to reheat in. How much liquid do I need to reheat 6qts of pork and how long will it take to reheat?

Wally world has Smithfield Lean and (something else) pork butts. It is not lean generation. It doesnt say anything about self basting or being injected or anything. Has anyone used these before and what were the results?

Hi, I am going to smoke 3 pork butts labor day weekend, probably a saturday night smoke. One of the butts I am going to take to work the following Tuesday for lunch. I will be warmming it up in a crockpot. My question is the one butt for work should I go ahead and pull when I do the others...

I am planning on smoking some Salmon on thr WSM tomorrow. A while back I had picked up a bag of Luer Jensen Alder Chips N Chunks. In reality these are more like Chips N Shavings. However for a short smoke like Salmon I would like to give them a try. Any suggestions for using such small things...

I am doing my 2nd smoke this tomorrow. My first was pork butts and it was great. I wanted to do a brisket next but my wife wants ribs, so I guess we are having ribs. Here is what I would like to do so any advice is appreciated. I couldnt decide between BB's or spares so I bought 2 racks of...