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I wondering if anyone out there knows of anyone or did this themselves. I'm curious about the start-up costs, where to find a location, and any other aspect of the Q idea. Thanks

I really don't feel like getting my smoker out today. Any advice on a propane babyback procedure? 3 burners.

This will be my first Q for a larger event, 50 people. I'm assuming that pulled pork will be my best choice. My question is: I will need to hold for several hours. Do I wait and pull the pork at the event or do it before? Any other advice on meat choices better than puled pork are also...

I have two full sides ready to go...And, Since I always burn them, could someone give me some better guidelines as to when they are done. Thanks

I'll be smoking some short ribs today, hoping for some ideas on method of preparation. Tried them one time on the smoker and finished in a q type sauce in oven. didn't turn out so good. Thanks

Sorry, Not sure where to post this one. Yes, I am interested in opening my own barbeque place. I have posted this on other forum and basically have been told to forget about it, it's too hard, blah, blah, blah. What I'm looking for is some advice. I would somehow like to serve some sort of...

So, After my yearly doctor's visit, I figured out that I have high cholesterol. any suggestions for smoking a little bit more on the lean side? I realize that most of the meats I really like are very fatty, including the Fattie. As much as I hate to do this, I need to...Any help would be...

I'd like to make some for the game tonight. Any thoughts on ideas?

Has anyone watched this shoe? I think it's pretty well done overall. Amazed at how many WSM's you see next to some of the big pits.

With all of the wind we have been having lately, I'm wondering if anyone has smoked in the garage with the door open?

I just found out that our butcher offers or can get either of the two pork varieties above. Is it possible to get either of these in a 22 inch Weber?

I'm curious to see if it adds any moisture or any added element at all. I was able to grab a rather narrow butt, so I'm hoping that some penetration has occurred.

I want to do a test this weekend before the big day. Any suggestions? I'm thinking about a brine and then dry rub...

It's on and I'm assuming fat up, just checking. Thanks

I wasn't able to serve our brisket today. Was is the best method to reheat without drying it out?

Just looking for some feedback. I'd like to find a more natural charcoal instead of Kingsford. They are carried by Lowes, so it's convenient.

Heading down for a concert in a couple of weeks and wondered if there are any.

I need an new injector. Any advice. I had a P.O.S. Raichlen brand before and I just can't stand it.

Any advice on preparation or what to look for. I usually do butts but the butcher had these instead.

I had a 7 poundish brisket brisket today that I'm really happy with. Sounds kinda nerdy, but I think most of you understand. I did an understated rub, salt, pepper, paprika, garlic, and Montreal. Smoked for around 8 hours, kept all the fat on. I really think that helps. Anyway, being my own...