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Received an Auber for Christmas. Was doing a rib cook yesterday so I figured I'd try it out. Man what a great little tool. Kept the temp around my target give or take a few degrees because of heavy winds. -Minion Method -Claypot Base -Brought temp up to about 10 degrees short of target like...

Plan on doing a few butts tomorrow. They'll probably be done about 9-11pm tomorrow night. Later than I'm going to feel like pulling them. We plan on pulling them on Sunday morning/early afternoon. So what is the best way to store them overnight? Tinfoil, towels, and cooler method? Think...

...you are in your office, you look at one of these, and go hmmmmmm...I wonder if I could use that on my WSM..

I have a kenmore brand rib rack that will hold 4 half racks of baby backs pretty well. But i'm looking for something a little better. Maybe holds more or full racks w/o breaking. What does everyone suggest?

Yesterday was my fourth cook on a 18" WSM. (Sorry I forgot to take pics ) We did a 7lb pork butt. I started with close to a full ring of unlit kingsford blue mixed with some chunks of hickory. I then fired up about a half chimney and scattered those on top of the unlit. Put close to a...

Few weeks back I smoked two butts. We pulled one and enjoyed it. The second one I let cool, wrapped it good, and froze it. It was never pulled. So how do I go about reheating it and pulling it? Let it thaw out and then pull? Thaw, heat up, and then pull?

I just noticed that my top grate on my new 18" WSM may be too small. I can push the grate far enough to one side where it will fall off one of the grate supports on the opposite ends. If I move meat around, I have to be careful not to let the grate drop. Is this normal?

Looking to smoke some salmon today. I found a recipe that includes brining, rinsing off, and sitting out for a little while before smoking. My plan is to get the smoker up to around 225. What timeframe should it take to finish? Thanks in advance.

To start I want to appologize for such a long post. But I wanted to share my first time with you all w/o leaving out any details. Came home on friday to this (18" WSM): So that night I put her together: While I was at it I decided to install my first mod. Guru eyelet...

Tomorrow I'll be popping my cherry with my new 18" WSM. I plan on making a thread with pics but before I do, I need a little input. On the menu: Babyback Ribs + Polish Kielbasa Its going to be in the low to mid 30s tomorrow. I plan on firing it via the minion method (Kingsford Blue + water...

What have you all done in situations where you have Q'd different meats at the same time? What combos should you avoid? What meat should be on the top grate and which on bottom? How about doing some sides at the same time? I ask because when I get the smoker fired up, I prefer to do a few...