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Well I've done some of the recommended mods on my 22.5 WSM i.e. mid section handles, lower rack handles, second charcol grate. Now I would like to seal the unit better all around for lower temp capability and more controlled temp over all. What are some on the seal methods people have done to...

So a few months ago I posted a thread titled "I love my wife...." and wrote about how she surprised me with an enrollment into Myron Mixon's class at his place in Georgia. Well I just attended and WOW!!!!!! what a unbelievably great class. He is quite a man, he makes you feel like you are his...

I'm a little late posting this but I've been so busy I haven't had a chance to be on this board much. BUT my wife surprised me at Christmas with a weekend at Myron Mixon's cooking school at his house in Georgia. It's called Jack's Old South BBQ Cooking School name after his dad. My understanding...

Hi all I have a question on smoking chicken. I've done it twice now roughly following Wiviott's lesson from his book. Both times I've found that when the breast is perfectly done and juicy the thigh is still running reddish juices. When thigh finishes up breast dries out. I have a 22" weber...

A good friend of mine suffered a heart attact recently and had by-pass surgery. He is now on a low sodium diet I am looking for some ideas on good low sodium rubs and sauces so he can continue to enjoy some Q. He can have ribs and beef on very rare occasions but chicken is definiately on his...

I'm new at this whole smoking but gave ribs a try last weekend as my maiden voyage I was thinging about doing up a few dozen chichen thighs this weekend. I was even thinking of doing some more STL ribs on the top rack of my WSM and the thighs on the bottome rack so the juices of the ribs drip on...

Well we all know how guys are and since I lost my virginity over the weekend I just have to talk about it...........I hope she'll still respect me in the morning Setting the mood The Rub Down Making her hot No Peeking 2 1/2 hours later (yes I am superman) making it...

So this is it finally the weather has warmed to the 40's for the weekend and I get to break in my brand spanking new 22.5" WSM that Santa brought me AND my 1st ever smoke. I've grilled a ton of bbr's but never smoked anything. So I decided on ribs, not just any rib but St. Louie's ribs. So there...

I just recently went to the Kingsford home page and saw that it was beginning to receive bad reviews something about a change in product. Anybody see a recent change in the product and is it for the worse?

I'm having some friends over and the menu is standing rib roast with twice baked potatoes. I'm looking for a nice fresh vegi side dish, something light and crispy probably not casserole style unless it will really blow everybody away. Maybe on the idea of green beans, or asparagus, or something...

I'm hoping to break my virginity this weekend on my new WSM with some ribs. I'm going to follow the recipe found here which states using the minion method for lighting coals. The minion method mentions adding meat and wood at same time. So if recipe calls for a few chunks of wood I'm laying them...

I just got the Maverick ET-732 and I want to do the mod using the threaded electrical / lamp stock. Where is the best place to position these feedthru's? I'm assuming at least 2 feedthru's are required one for the meat and the other for the grate probes. Are people putting in two sets of holes...

Sorry for this real dumb *** newbie question but where can you typically buy cure#1 or Morton's tender quick? I've checked out the local grocery stores in the area (Shaw's, Hannaford's) and have come up empty. I understand Morton's is becoming hard to get are they discontinuing this product?

So my Low and Slow arrived yesterday and I've read just about all of it already, this guy has quite a tude and isn't very complimentary of this forum. So keeping objectivity in mind is the "training" program worth it? Are these valuable lessons? Should I follow the lessons verbatum and will I be...

For my winter reading any recommendations for good books on smoking that include techniques as well as good recipe's? Also what sides to serve with different courses including the side recipe's. Am I asking to much lol........

So I just made up my mind on what smoker to purchase (22") errr I mean to ask Santa for what else should I be thinking about getting for equipment or periferals? I've notice people getting the charcoal starter chimney, the Maverick wireless temp monitor, are these worth getting and or necessary...

Newbie here decided to dip my feet into the smoking arena. I've read a lot of reviews and decided to go with the Weber, now I'm trying to decide which size. A majority of my cooking will be for 2 - 4 people with the occasion of 6 or 8 once a month. I love baby back and St Louis style ribs so...