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It wasn't the wind that I had trouble with, it was the cold. Cold Smoking?

When I went to Kansas I tried Gates and didn't really care for it. I liked Fiorella's Jack Stack BBQ. Didn't get a chance to try Arthur Bryants.

J If you look at my photo I slit the skin to allow the fat to baste the ham. I guess it's a personal choice. If everyone did the same thing it would be a dull world.

Here's a raw ham that I did. And smoked.

Alcohol abuse. Drink it.

Here are a couple photos of my toys.

I never foil my butts. Make sure that when you buy them they have a nice fat cap. I make sure my butts are done way before my guests arrive. When my butts are taken off the smoker, I foil them and place them in a cooler and put a towel over them. They will hold for hours. I pull them just before...

I usually cleanup the next day. I foil my pan so I just dump out the left over water and toss the foil. Rinse the pan out. I put the grates in the wash tubs with hot soapy water and clean them the second day. Refoil the pan and I'm ready to go. If the ash bowl is full I dump it out just before I...

I do my rib tips the same way I do my ribs. I put a rub on them and I put the thin rib tips on the bottom rack and the thick ribs on the top rack. I do them for about 4 hrs. at 225*. They turn out just fine. If you under smoke them or over smoke them they can turn out tough.

I noticed in Fred's video he edited out the part where you remove the lid. I assume he didn't want his future customers to know there is a flaw in the design. Cris had no interest in the product and showed everything.

You can do 2 different kinds of meat in a smoker, but when it comes to poultry that's a different story. You do not want poultry on top and have raw juices dripping down on your ribs. This is a big no no. Another problem is that poultry is usually smoked at about 325*-350*. Ribs are smoked at...

I used Morton's Tender Quick to make pastrami and had no problem. Turned out pretty good. I would use it again. I haven't tried Prague Powder#1 (Pink Salt)

I usually fill my ring also with lump. I then put a glove on and rough rub the top of the charcoal pile. This will help settle the odd shaped pieces of lump and fill in the air spaces. Then I add a little more lump. I usually empty the ash after about the 3rd or 4th cook, depending how long the...

What part of a cow is a beef clod?

I have a bone in standing rib roast sitting on the kitchen counter warming this Xmas morning. Will be dining on it this evening. The weather report is sunny to partly cloudy. High near 40F. Winds SSW at 5 to 10 mph.

I had a Gourmet Brinkman and it produced great bbq. It was a lot of work keeping it running. I now have a WSM and I wouldn't go back to the Brinkman. It's a good smoker to start with, because it's cheap and if you don't like smoking you're not out a lot of money. If you like it move up to a WSM...

I'd like to see an easy ash disposal. Some type of drawer. A 22.5 would be nice, but for small pieces of meat, you have to heat up more space. If it got bigger I would still buy one. The WSM system works for me.

Here's some reading material.

I've done scotch eggs. I found that if you roll the hard boiled egg in a little flour first the sausage sticks better to the egg. Then proceed with rest of the recipe.

Beef short ribs Bone in pork roast Cornish hens Buckboard bacon Fresh polish sausage Pork hocks for split pea soup Leg of lamb Shrimp Standing rib roast