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I bought a couple of briskets today-one for me and one for my neighbor. I trimmed them, injected and rubbed. I plan on cooking the briskets first thing in the morning. I dug my WSM out of the snow pile and saw this. The water pan is filled with a frozen mass of smoky water and pork fat. This...

I'm falling in love again with my rotisserie again--it took a while until I could control the temperature. I cooked one turkey for Thanksgiving on the rotisserie and I just did another duck tonight. I cannot have enough duck on the grill. It is truly a gift from Heaven. Plus you get to enjoy...

I have found some strange things in lump charcoal over the years, but this one has me perplexed. This collection is from a single bag of Frontier Lump Charcoal purchased from BJ's. This is after burning half of the bag. Does anyone know what these rock-like substances are and how they get into...

I finally get to have a week of camping. Tradition dictates that I cook Cornell Chicken on the first night. I usually cook it indirectly on my kettle grill at home. When camping I bring a WeberQ, which only has one burner and you can't cook indirectly. Does anyone have any tips on cooking...

I talked my butcher in Rhode Island into cutting me some pork steaks. It wasn't too hard to convince him. I've seen several different techniques, but not much on specifics. Some say direct, others indirect, and Dr. Barbecue says smoke them in his new book. I'm ready for any technique, but what...

Is anyone else grilling lamb today? I don't see that much on the board. Oak

I typically use Trader Joe's, Stubbs, or Kingsford Comp briquettes for all nighters. I cooked an overnight last weekend with Frontier lump and I had trouble maintaining a constant temp throughout the night. The cooker was either rapidly climbing or dropping. I packed the charcoal in tight and it...

My butcher was able to obtain a whole packer for the Holiday Weekend. He ended up ordering a monster 15-pounder. I've cooked 10-11 pound whole packers and they typically take me 15 hours. With a 15 pound brisket should I really expect a 17.5 to 21-hour cook assuming 1.25-1.5 hours per pound? I'm...

I have a church picnic on Sunday and I need all the grill space I can get. We're cooking chickens and I don't have enough kettle grills for everything. Does anyone know how hot I can get the WSM running it dry with a couple of chimney starters worth of briquettes? Thanks, Oak

We are having a Luau this weekend and I would like to make Kalua Pig. I am following a Steven Raichlen recipe. Mr. Raichlen calls for wrapping a pork shoulder in banana leaves with salt, pepper, onion, ginger, garlic, and liquid smoke. I would prefer not to use liquid smoke and I would like to...

It just started to snow and the brisket is on the WSM. It sure is pretty. The temps are stable at 250º and now its time for a long winter’s nap.