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Used about 10 times. $225.

I have mixed up a rub that was created by someone named Jake Jacobs who's recipe is recorded in a book I have. All the spices really smells good together, but I'm afraid if I try and mix them with the brown sugar, I'm going to have a messy glob of stuff I can't use. The receipt called for...

I was watching Bobby Flay cook a pork butt in a Magic Box. It took only 3 hours. He said that the pork butt needs to be "cooked low and slow" He marinated it overnight. He seems to be happy with the results. Why does it take me 8 to 10 hours to cook em in my WSM? Link to the box he used...

My Craycort for my Performer will arrive tomorrow. It's supposed to be 'pre-seasoned' ready to use. Should I believe it? What should I do before my first cook. (Yeah I know unwrap it..lol)

After taking my dear wife on a beach vacation this week, she knows I hate going to the beach, she brought this home to me today!! Needless to say, I started getting excited and hurried up and finished my the other 'honey due list' for the day so I could dive into my new toy:cool...

Just wondering cause I see it both ways with some peeps. Some bottles say to refrigerate after opening...like the 'Q' sauce. But I seen it out in his restaurant. What do u guys do? [/IMG]

When I look at the 22 1/2" One Touch Gold on Amazon, I'm directed to the later model which is 22". I have been looking at the cast iron grate which is supposed to fit the 22 1/2" grills...

Alright I'm new so don't laugh....well go ahead if ya wanna:cool: I have read a little from some books and it stated in one that "bone in shoulder, sometimes called a pork butt....." So for the last week I have been thinking that a shoulder and butt is the same:confused: Although I surely know...

Hey everyone. I'm wondering what would be the best surface material to use for preparing meat..trimming..cutting...rubbing..etc. I'm always concerned about cross contamination. I am careful to keep things clean. Any input on this subject would be appreciated.

...and ordered a 22.5 WSM, Weber chimney, and a Mav ET732. I've been prowling around here for a couple of weeks as well as other research and I think I made good decisions on what to buy.:cool: Should have it in about a week. I'll have a bunch of questions and from what I see here on this site...