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Hi all I need some help remembering a recipe. I usually eat my pulled pork ( butts ) on corn tortillas (pork tacos) with different toppings, or not . Anyway for a while I would sauté some onions as a topping. I think I read the recipe on here . I think it was just onions sliced medium...

Hello all I was wondering how one would incorporate Cannellini Beans and spare rib trimmings in one pot?. Them being white beans I didn’t want to do the traditional baked bean recipe. Id like to keep it mostly white but not sure what liquid to use, just plain water? Stock? Ideally all...

I’m about to put 4 8lb butts on the WSM. All of the centers are still frozen. I’m not sure what to do. I can wait another 2 hours with them sitting out but I’m sure the centers will still be very cold. Anyone have this happen before?

I was wondering if anyone had come up with a way to make the lid on the performer stay more out of the way. Mine tends to hang over the grate some when it’s in the up position

Hello all I’m the proud owner of new Performer ( Blue ). One question I have so far is when grilling direct do people like the charcoal baskets ? It seems such a small area to cook over. Now for indirect I think they are great. But I think spreading the coals out would give you more cooking...

Hello, I was wondering how everyone feels about adding sugar to butt rub. Typically my rib rub has brown sugar but for some reason I never added it to butt rub. What if any effect does it have on the bark? I would love to hear some opinions on this Thanks -Joe

Hi all I came up with this while trying the Bone Sukin sauce clone recipe. 1 cup ketchup 1 cup Pineapple juice 2 Tablespoons apple cider vinegar Good squirt of Lime juice 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper or Tabasco 1 Tablespoons brown sugar 2...

Hi all The only cut I can find around my way is the Picnic . Now they do come out good .But I’m wondering how much better it would be if I could actually get a Butt .? -Joe

Hi all Today I’m doing 4 Butts two 7.5# and two 7.9# with sand in the pan. I’ve been reading when using sand the bottom grate will cook hotter? Has anyone found this to be true? Originally I was going to put the larger ones on top and monitor the temps in one of them. I hadn’t even planned on...

Hi Here’s a rub recipe I’ve been toying with and trying to perfect. -Joe **************************************** 4 Tablespoons Paprika 4 Tablespoons Brown sugar 2 Tablespoon Chili powder 2 Tablespoon Kosher salt 1 Tablespoon cracked Black pepper 1 Tablespoon granulated Garlic 1...

Hi all I have some rub I would like to use this weekend for a 300+ degree chicken cook. Does anyone think Ill have a problem burrning the Brown Suger in the rub at thoes temps? Hate to ruin 2 birds -Joe

Hi Has anyone tried adding Good Cocoa powder to their rubs? I’ve added it to my bbq sauce with good results.Wonder if you could still pick up a slight hint of Cocoa after all the smoke and heat? Im going to try it this weekend on 2 chickens .I figure Cocoa combines great already with brown...

Hi all I was wondering if people are seeing higher temps at top grate or the bottom when using sand rather that water? Seems it is true for water , But I have switched to sand and not sure if there will be a difference Ciao -Joe

Hi all When doing a butt or 2 on top and brisket on the bottom .would you smoke the brisket fat up or fat down ? I do not like allot of visible fat Ciao -Joe

Just wondering what everyone sets there max/min temp at for overnighters . say for a 225 – 250 target temp

Hi all First thanks for all the great info on the site . I would be lost without it… OK …When doing whole or butterfly chickens where to you put the probe in the breast or thigh? Also wont the breast be over done if you go with the 180° in the thigh . Or am I thinking too much about it ...