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Stogie- Any particular sweet or hot red recipe you find to be a winner?

Attempting my 1st pork shoulder this weekend and was hoping to get some advice on two areas: 1. Gloves- Any suggestions on where to find some gloves to use while pulling the pork? 2. Sauce- Curious to what people use for sauce (if any) for their sandwiches. I'm not sure a strong vinegar base...

I commonly smoke corn (about 1 hr) and baking potatos (about 2 hours) and they both come out fantastic. I've tried apples stuffed with snickers and they also turned out great. Good Luck!

I use Kingsford Charcoal for all my cooks. I do not have a Weber Chimney - I'm not even sure what brand mine is. I can tell you the charcoal ring was filled to the top, though. I should also add that yesterday a 30 minute, windy and rainy storm brewed through the city. My temp dropped nearly 20F...

Hi All, I have 4 cooks to my name and the food has turned out great for each. However, during the last two cooks I've had problems with a low temp during the 1st hour of my cook. Yesterday, I emptied 3 full chimneys (one lit, two unlit) onto my WSM and cooked 3 slabs of spares. My initial temp...

Stogie- Have a few questions about one of your recent posts regarding your grad party cook. Can u give an accurate estimation the portion of pineapple juice you used to thin out the commercial sauce you used. I'd also be curious to how much pepper, and cayenne pepper you added for your hot...

Read Kirk's book a few weeks ago and put his mustard theory to the test recently. I applied a mustard rub to half of the slabs of spares I cooked up last weekend and to half of the whole chickens I cooked up this weekend. After comparing each meat to the non-mustard pieces I can tell you that I...

Plan on about 3-3.5 hrs for the chicken at 225, a bit less time if cooking at a higher temp. Good Luck!

Approximately how long does it take for the wood to burn down?

Usually just baste the ribs with apple juice- although this cook I did not baste half the slabs and they still were very dark after 3 hours. Temp was in the 220-230 range the entire cook.

My WSM has turned out some great tasting ribs, but they always seem to finish with a burnt like appearance. Usually this appearance comes around my 1st turning/basting time (3hrs or so). I'm curious to techniques people use to produce great tasting and great looking ribs- no sugar? small amounts...

Doug- Does eliminating sugar from the rub, lighten the appearance of the ribs?

Just finished my first session smoking spare ribs and they turned out tender and moist after 7 hours in the WSM. My question relates to the appearance and texture of the ribs. And please understand I have no baseline what the finished appearance (color wise) of the rib should look like. On my...

Stogie- Would love to see a picture of your rib stacking method.

Looking for some insight onto where people place their polders when bbq. Ran across a post for a C-clamp (see below) that sounded like a simple solution- but have no idea what one is. Pictures would be great if anybody has them. Thanks ! (2 Polders, one of which I usually dangle (to the curve...

I'm also looking for some feedback on this product. Looking at the online owner's manual it appears to have some good features: probe good up to 482 F and a one year warranty. Unfortunately, I don't know how it stacks up to any other models. I'm also curious about the length of the probe- 3.28...

Hi All, Getting ready for my first cook and was hoping to get some advice regarding cooking times for some extras to go with my ribs. How about a general idea of how long to keep a few baked potatoes and ears of corn on the smoker? This site also mentions an apple stuffed with Snickers...

Anyone have any experience smoking or just indirect cooking a corned beef brisket? Would love a recipe and advice regarding weber cooking temp and internal food temp for doneness.

Anyone have advice on how to get those ribs fallin off the bones? How about an approximate internal temp for the ribs? Also, is wrapping the ribs in foil a must for at least part of the cooking process to keep them tender and moist. Thanks in advance!