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Hey All - I was just wondering if any of you use any kind of protective case to protect your temp control systems when you're using them in rainy weather? My understanding is that the CyberQ is not waterproof (not sure about the Stoker?). If so, what case are you using? Is it something you...

I am going to be doing two 15-17lb turkeys on the WSM at 325-350. My plan right now is to use a foil pan for the bird on the bottom rack and put the top one on a wire rack holder, so its basically right on the grate. Couple of questions: 1) Will the pan on the bottom have any effect on the...

Hey guys - smoking a 2.75lb beef tenderloin today for the game. Following the Salt & Pepper Tenderloin recipe from the site which calls for approx 1hr of cook time in the smoker (not including searing after). The recipe is for a 5-6lb tenderloin, however, so I'm wondering if I should expect this...

Looking to place an order for a pretty sizeable amount of wood (50lb apple plus 20lbs of some others) and was hoping to find a place that offered a discount on shipping for larger orders. Any suggestions? If not a shipping discount, anyone know of a place that just offers a good price on wood...

Finishing up a pair of shoulders and dont have a plastic cooler to store the foiled shoulders in. Any alternatives you can suggest in terms of something it can be stored in? Thanks in advance.

Having a few buddies over for the game, so doing a couple of pork butts tonight to have ready for kickoff tommorrow. Planning on doing some baked beans in the smoker, as well, but was wondering if you guys had any suggestions for something else I could throw in there? Thinking about maybe...

Doing a high heat brisket and it looks like it will be done sooner than I anticipated. Was figuring a 4.5 - 5hr cook time, but I just checked temp around 2hr in and its 165-170ish (temp has been pretty steady at 340-350 range), so I foiled it. Im guessing another 1hr - 1.5hr to get it to 190...

My mom is visiting from out of town and im planning on making a high heat brisket. I typically make mine with this coffee spice rub (see link below) that I have found to be outstanding, and some carmalized onions that I do as an add-on. Will also likely do some baked beans Anyway, I am...

Hey all - I am thinking about doing a chuck roll (have done one previously) and was wondering if any of you have tried injecting one? May not even be a good idea....not sure. Just seems like it might help it come out a little more tender given its such a big cut of meat. So, any recipes...

Im cooking two briskets (approx 8lbs each) using the high heat method and im considering finishing one or both in the oven. The thinner of the two briskets (top grate) is about 150-155 degrees now, while the thicker brisket is only about 140. I usually foil at 160-165 and then try and kick the...

I am planning on cooking two briskets on Friday using the high heat method. Both briskets (flats) are approx 8lbs, although the one is somewhat thicker than the other. Im wondering what the temp differential is between the top and bottom grates and what adjustments I should make, if any, to...

Need some expert advice here. Will be doing a high heat brisket in a few weeks and will be taking it to a party, approx 30-40 minutes away. Trying to figure out the best way to go about getting it over there so as to preserve the quality of the brisket. Ive done HH briskets before, so no real...

Want to try and make the appetizer style smoked salmon listed in the "Cooking Topics" section and the brine recipe calls for 1/4tsp "savory". Was just at the grocery store and didnt see it anywhere. Anyone know what this is exactly? Speciality spice only found in gourmet food stores? Suggestions...