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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...

I have to agree. The Rancher charcoal worked great in my WSM last weekend. The price and product are perfect for smoking. Hopefully I can stock up before Trader Joe’s pulls it in the fall.

Don, Did you use the Copenhagen as a dry rub? Regards, Oak

Looks good Don. Your daughter is a natural. Can you share the avocado salad recipe? Thanks, Oak

Mike, I am a big fan of that receipe. Looks great. Oak

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Frank S: Dave and Darrell, I always use the clip and attach the probe to the top grate and find that it works well for me. Do you find that dangling...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Richard Marquez: Darrell, you are "clipping" your probe to the grate? Wherabouts normally? Same question I posed to Dave, it's been effective in terms...

I have a 2009 WSM and I gave up on using the lid thermometer and strictly rely on the grate temperature measured by the ET-73. The lid thermometer consistently reads 30-40 degrees cooler than the grate temperature. It may be an accurate temperature 1 inch below the lid opposite the vent, but it...

That looks great Gary. Nice job.

I too just bought some for the first time and liked it. It's probably just out of stock.

Richard, I typically use Kingsford Competition on the WSM for long smokes such as pulled pork, briskets, and spare ribs. I tend to cook chicken, turkey and duck on my kettle grill with either lump or briquettes at 350-425. The higher heat renders the fat under the poultry skin. It sounds like...

I am a big fan of Dinosaur BBQ Sauce from Syracuse, NY. Their Cajun Foreplay Spice Rub is great on everything from hash browns to chicken.

I just put on my first chuck roast. I can't wait until I try my first pulled beef-Mooo. It's a nice night in Massachusetts. 28 F and 4 MPH winds.

Larry, The weather has sucked up here as well. It broke 40 today and I thought about digging in the garden. That's a great looking meal. Where did you find those baby bell peppers? Thanks, Oak

That's how I got my WSM and rotisserie.

I've had my 2009 WSM for almost a year now and I consistently have the same problem-the WSM thermometer reads 30-40 degrees lower than the grill grate. Every month or so I test the thermometer with boiling water and it reads 205. I played around with my thermoworks thermometer in the top vent...

The brisket turned out well. The point was fantastic, but we found the flat a little dry. There are too many variables to consider. Perhaps it was the temperature spike when I added lump fuel, or I trimmed too much fat, although I left about ¼ inch of fat on the cap. I brought it up to 180 and...

Jason, According to your schedule, the pork will be pulled 3 hours before guest arrive. I would put it in the crock pot on low and pour some North Carolina Kitchen Dip on it to keep it moist. Mike Mills North Carolina Kitchen Dip 1/4 C water 3/4 C ketchup 3/4 C white vinegar 1 tsp sugar...

Dan and Gary, I used Meathead's Big Bad Beef Rub and 60/40 mix of apple and oak, which smelled heavenly when it started to smoke. I finally crashed around 3:30 and the WSM was running well at 247. Unfortunately my Maverick lost the signal in the middle of the night and I woke up to dashed lines...

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.