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Bob - That is just awesome! Pork steaks are actually my favorite meat to grill over high heat. I do go indirect when I put the sauce on. My grandson is only 2 1/2 but he is fascinated by "PaPa's" grills and smokers - he knows not to get to close and stays a respectful distance from them. I...

First the mods ... 2 3/8" eyelets at cooking grid level wheels handles 2nd charcoal grate to criss-cross I did not drill or weld for additional "L" brackets for cooking grates - I had one of those adjustable grates that I had never used from when I bought a Smokenator several years ago - it...

Man, if those are the leftovers, I should have been there for dinner!

Great looking cook! Wish I could find beef ribs that look like that. Actually looked at them in 2 stores today and they looked like shiners to me. Going to have to see what my butcher caan do for me.

I'm sure if I looked hard enough I'd find my answer. I've cooked for 3 or 4 years on a 18 1/2" WSM. I'll do my 1st cook on my new 22 1/2"r on Sunday. I'm thinking beer can chicken and probably some rib tips. What kind of performance differences can I expect?

Steve - Nice job on a first brisket! Remember talking to a guy at a comp a couple of years ago - his brisket looked great but he was not happy with it. He didn't think it was one of his better efforts but guess who got the call for first in brisket.

Frank - Sounds like you did OK to me. Your wife liked them - that's all you need. My wife does not like my ribs - I'm a spare & tip guy & she's a baby back - I like a little "pull" to them - she wants them falling off the bone - I like mine in the WSM with a little smoke - she likes hers from...

Big Mike Perhaps you just haven't made the right sauce yet that your wife will like - there are many good commercial sauces out there and just about all of us have our own sauce recipe(s) that we like. You might want to try a Carolina vinegar or mustard sauce. These are what I like on my pulled...

I use Royal Oak lump and the Minion method in my WSM for barbecue. I use Rancher briquettes - from Trader Joe's under the Trader Joe's label - in my kettles for grilling. I like the even consistency and long burn time of the briquettes while grilling.

I use pretty much this same recipe for salmon minus the savory. I've always (for over 30 years) used the water or maybe a little apple or cranberry juice and brined overnight before smoking. Last couple of times I've mixed my ingredients dry and have cured overnight. I've found that I like...

I usually use Royal Oak lump in my WSM and Rancher briquettes on my grills. I like oak, pecan, and hickory for beef - maple & apple for pork and chicken - apple for fish & veggies. I play with different wood combos and use cherry by itself or in a combo. Alder is to mild for me. I'll use...

I'm old fashioned and still read the newspaper every day so I always have a supply. I also don't like the paper ash in my grills or smokers. I have a couple cinderblocks stacked in a small garden area just off of my deck and this is where I light my chimney. Don't worry to much about ash...

Kevin - I've found over the years that I can get a fairly long cook (4 - 5 hours) out of my One Touch's by using my charcoal baskets, usually about 1/2 chimney of briquettes (I like and buy Rancher, at Trader Joe's under the Trader Joe brand), a couple chunks of whatever wood I'm going to use...

Did a 7 1/2 lb. semi-boneless ham and didn't feel like firing up the WSM for basically a reheating exercise. Fired up the 26 3/4" One Touch with 3/4 chimney of Rancher briquettes and 4 small chunks of hickory - regulated it out to 260 degrees when I put my ham in - had one temp spike to about...

Ate at Neely's on Jefferson in early November and thought it was good but not great. Really liked the chicken wings - my 1st trip to Memphis and didn't realize how big wings are down there. Think the best barbecue that I missed in Memphis was a guy by the side of Elvis Presley Blvd, about a...

In all the years, miles, and restaraunts we've ever eaten in Pappy's is the only place my wife has said "We're coming back tomorrow!" when we ate there for the 1st time about 3 years ago. Was there in early November, recognized Skip's daughter, asked about Skip, and she said "He's right over...

There's barbecue heritage up in Midland. This is Billy "Bones" Wall son's place. Great people - Great barbecue!

Jeff - Went to dinner a month or so ago at another restaraunt across the street and saw Austin when we came out. Going to have to get out there and check it out.