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Tree services often sell smoke wood. One around here even packages it up and sells it at the butcher shop.

I always put it fat side up on the theory that the melting fat will drip down the sides and baste the meat during the cook.

I would pull it or chop it and put it in a pan covered with whatever sauce you use. I personally like the cider vineager sauces. Try a cup of cider vineager and a tablespoon of salt, tablespoon of brown sugar, teaspoon of black pepper, teaspoon of red pepper flakes. Spoon the sauce over the...

I have used Steve Raichlen's recipe for brisket several times with great success. That recipe calls for you to put the meat in a foil pan for the entire cook. That keeps it basting in its own juice and in the mop sauce. But it ends up swimming in the juice for hours. The result is that the...

Bill, The first thing I did is score the meat on all sides in a diamond pattern. Then I took Lawry's and rubbed it very generously on all sides of the beef. I've tried several different rubs, but if you've ever actually eaten prime rib at the Lawry's restaurant, you know it's worth trying to...

I did a beautiful prime rib on the WSM last night! I've done it before on my grill, but this is my first attempt on the WSM and it turned out almost perfect. It wasn't perfect because I cooked it to an internal temp of 150, which was just a little too done. I'm using Weber's remote probe...

I go through so much charcoal that I need to find a better way of buying it than just 20 pound bags at the hardware store. Does anyone know of a web resource or other place to get large quantities of charcoal on the cheap? I've read in a few posts that people think charcoal goes bad if you...

I've used pecan wood on a turkey before and we did not like the flavor. It was milder than other woods, with a nutty taste. It just didn't go with the turkey. On Thanksgiving I used hickory and it wasn't at all overpowering. I solved the problem of all my wood burning up at once in a very...

I'm using a WSM and hickory wood.

I'm trying to follow the turkey smoking recipe as close as possible. It calls for 2-3 medium sized chunks of wood right at the beginning of the cook. But when I did this last time, the smoking wood was GONE within an hour. Should the wood be burning off so quickly? When I do ribs or beef...

Thanks for all the feedback. I use a great brine that keeps turkey moist and adds some nice, but subtle flavor. It took me just about 3 hours to cook a 13.5 pound turkey last night. The flavor was out of this world, but the skin was a little rubbery. I don't think I got it quite up to 350...

Obviously one of the main benefits of bbq is the slow cooking at a low temp. So I'm wondering if a recipe calls for 3 hours at 350, will cooking at a lower temp for longer give a better result? I'm just getting ready to fire up the smoker for a turkey this afternoon and the recipe here on...

Is Pecan a good smoking wood for turkey? I've used Pecan for chicken and pork and it adds a nice flavor. I've also used stronger woods like Hickory and Mesquite for turkey, which has worked out well too. But I read on the site to use a milder wood for turkey. Has anyone used Pecan on a...