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I havn't posted in quite a while, (so long that I just now found out that there's NEW WSM'S!! Holy Frijoles!) I need new grates for my WSM, but whenever I ask any of the minimum wage employees at local retailers, I get the tilted-head puppy dog look from them. I've got the "old" model, as it...

It's simple, and should be quite customizable to your tastes... 5lbs red potatoes 6 hard boiled eggs 8-10 stalks celery 3-5 scallions (white and green portions) Mayonaise (I use Hellmans) Salt and pepper to taste Boil potatoes until fork tender and peel, I find it easier to peel them after...

I'm cooking my first picnic as I type, it's been on almost 3 hrs now. I'm cooking a little hotter than normal (280F-ish) to speed up the cook. This is also the first time I havn't used water, just the empty pan lined with foil. Any last-minute advice on this cut? I normally foil butts at around...

I noticed at Costco today (first time I'd been there in a while) that their over trimmed flats were 3.99/lb. I think that's about the same as it was the last time I bought one, but I was thinking that's really high. What does brisket usually sell for around you? Packers, flats, whatever.

I'd like to try making sauerbraten soon. There's a lot of recipes floating around online, but it seems there's as many recipes as people that make it... Does anyone have a good "tried and true" recipe?

I've seen a lot on this and other forums about tri-tip, but I've never seen them available around me, as I usually shop grocery stores and at Costco. Is there another name this cut may go by, or is it a regional kinda thing?

I tried my hand with a very small batch, and I'm a little confused with the results. I should state that I've never had homemade kraut before, only store-bought. I shredded one small head of cabbage and used a fairly small plastic container with a follower plate and a large glass of water for...

I've cooked a handful of butts, (one last weekend acutally) and they've all come out fantastic. I've got another to cook this weekend, and I'm looking to try something different with it. Something other than the usual rub,smoke,pull routine. I dunno, maybe brining? Marinating? I may try slicing...

I smoked a brisket flat overnight, which went fine, and I've currently got 3 slabs of loin backs in the WSM. They've been on for about 3.5hrs total, and I just foiled them about 30mins. ago. But I've just realized that I forgot to peel the membrane off the slabs before cooking, does it make a...

I've got a 5lb chuck roast that's gonna get smoked in a couple days for pulled beef. I've been doing some reading about dry aging, and was wondering if that would have any benifit on a roast that's gonna be pulled rather than sliced? I would think it would be better for something that's gonna be...