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I’ve never had or used a vacuum sealer before, so I don’t know the benefits to having one or what to do with it if I did have one. My wife doesn’t particularly like smoked food (or meat, really), so I have to eat everything right away before it goes bad. Needless to say, smoking a brisket is...

My wife and I don't purchase enough stuff to justify a membership in a place like Costco, but I keep hearing about people who buy superior cuts of meat there. Is the quality that much better at one of these stores vs a regular grocery store? Thanks Pete

18.5" older style WSM. I think I bought it around 2004. The latch is pretty minimal in the first place, but now with the gasket in place, I can't shut the door tight enough to latch it. Do I have any options besides buying a new door? I'm having some friends over this weekend for ribs, and I...

The ones I cook, that is. They have absolutely no flavor other than the flavor of pork. Texture was good—moist, juicy—but no flavor. Here's what I did: 1) Removed membrane and applied Memphis Dust rub. Back in the fridge for about an hour. 2) Built fire in 18" WSM and tossed 6-7 small chunks...

Last year, I discover Johnny Trigg's method of squeezing some Parkay on his ribs before foiling. Some of you mentioned on another thread that you prefer real butter. How many of you use butter or Parkay before foiling? Of those of you who use real butter, how do you apply it— place several...

What is your go-to rub for spare ribs - the one you might use when you're having your new in-laws over and you want to make sure that you are cooking your very best ribs? Thanks, Pete

I'm going to be doing my first cold weather cookout in a couple of weeks. I'm guessing the temperature will be around 25 degrees. I know about blocking the wind and using a bit more charcoal, but is there anything else I need to worry about? If I get the temps to where I want them, will the...

I was watching America's Test Kitchen the other day and they made beer can chicken (only in an oven instead of a grill/BBQ). They put some baking powder in the salt and pepper rub because, they said, it helps dry out the skin to make it crispier. Has anyone ever tried this technique? The skin on...

I'm having more and more difficulty getting my Q100 lit and I wanted to do some cleaning. The manual said to inspect the spider guard by removing the control knob bracket, but they don't say how to remove the control knob bracket. I've had the Q100 since April and have been using it about...

Hi everyone I just got a Q100 and have found that it's great for steaks and hamburgers. I've never spent a lot of time grilling chicken, but I'd like to give it a try. What are the best techniques for grilling chicken on the Q100? Can you just turn down the dial, or do you need to do the...

I just got a Q100 - my first gas grill of any kind. I've been using Weber charcoal grills for over 30 years so this is quite a change for me. I have some questions on protecting it from the elements. I keep all my charcoal grills on a covered porch off of my garage but I was planning on using...

I bought a large bag of hickory chunks several years ago. Will this ever loose its ability to flavor BBQ? thx

I just got done cooking some spare ribs. In the past, I've had some trouble with my ribs being a little too tough, so I tried a longer cooking time to see if that would help. I cooked non-trimmed spares (which were pretty big) for 7 hours total at 250-275 measured at the grate. During the last...

Hi everyone- Whenever I cook ribs, I use a 4:1:1 method of cooking and foiling. I use the BRITU spice rub mix, but with less salt. My ribs have seemed a little bland, so I've cut down the salt allowing me to add more rub. Still bland. I'm wondering if anyone who foils their ribs midway through...

I'm such an idiot! My regular butcher only had 3 slabs of pork spare ribs, I needed 4. I bought what he had and then went to a different butcher for the last slab. I started prepping for tomorrows cooking and noticed the new butcher gave me beef back ribs instead of pork spares. Aargh! Of...

I am planning on doing a cookout this week with 4 to 5 racks of spare ribs. My friend and I prefer it when I use the 3-2-1 method of foiling in the middle of the cooking (I put a little apple juice in the foil before sealing). I was considering rolling the ribs in order to fit them all into the...

Why is it that many if not most recipes call for kosher salt instead of regular table salt? There can't be that big of a difference, can there? I've also heard that if you substitute table salt for kosher, you shouln't use as much. What would a proper ratio be? Thanks

I just used my new WSM for the first time. I cooked spare ribs and utilized the 3-2-1 method. This was also the first time that I have used foil when smoking ribs. I smoked for 3 hr, put the ribs in the foil along with a little apple juice, sealed tightly and put back on the smoker for 2 hr. At...