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I do agree with Vincent on the pork loin, especially when you add some wood smoke. For "Weber's New American Barbecue" I developed an awesome recipe for Rotisserie Lechon Asado, the Cuban-style pork shoulder marinated with orange juice, garlic, oregano and other mojo-type ingredients. It comes...

Hi Rolf -- Yes, I think those comments are still valid. I'm growing to appreciate the benefits of the "reverse sear." I used it a few times in "Weber's New American Barbecue." I like it best for meats that are at least 1.5 inches thick. They will need indirect heat for more than just a few...

Chris -- Yes, that box arrived last week just as I was just heading out of town. I was thinking about it throughout my trip and finally had a chance to assemble it yesterday with my son. It took us about an hour. I love my boy but he is not one for following directions exactly, so I had to go...

Rolf, I was just admiring your expertly grilled/smoked steaks. Thanks for trusting those juicy rib eyes to my recipe. I hope it was worth it. Smoke on!

It's been fun. Thanks to all of you who posted questions and to all the lurkers, too. May your days be filled with aromatic smoke and cold beverages. Keep doing it the way you like it, but if you are ever interested in trying some of my newest creations, please check out the following website...

Thanks, Mac. That's a great question. I think that temperature can make a huge difference in the taste of any smoked food. Theoretically, a charcoal grill, a gas grill, and a smoker can produce the same even temperatures, but that's not always the case. The temperature in a charcoal grill tends...

Jim, That sounds really good. I am sure it will be a great party. I'd use one the fruitwoods -- either apple or peach. They produce a slightly sweet (almost fruity) aroma which goes really well with pork. And don't use the wood for too long. Number 4 of my Top Ten Smoking Tips in the new book...

Hi Tim, I used to drop a thermometer into the top vent. That worked pretty well, but it obviously restricted how far I could close the vent. I haven't use the other ways you mentioned. The thermometer-in-the-vent routine always gave me accurate temps, which is exactly what I wanted. It's great...

Mickey, I have not tried that yet. Based on the taste of the some of the meat I have at Chicago steakhouses that dry-age their beef in lockers where the temperature and humidity are careful controlled, I know it works amazingly well. I did a little Goodgle search and came up with this short...

JTodd, it's just an issue of size. Ray is right on. A whole packer is just too long for an 18" WSM, at least initially. Thanks for responding, Ray. I gotta try that technique of using a heat-proof bowl.

Hey Chris, Thanks for having me on this site. I am sorry I was MIA yesterday. I did a long string of radio interviews and then had to tie up some loose ends for another book I am writing. Anyway, my crystal ball is in the shop because it never seems to work correctly, but that doesn't stop me...

I think Rich may be onto something there, but I'm really not sure. I am cook, not a scientist, and I am just giving you my own experience in my own backyard. I figure that's what this forum is all about -- friendly outdoor cooks sharing their questions, ideas, and speculations. So just between...

Thanks, Jim. When I want a crispier skin, I salt the skin several hours ahead of cooking. This tends to pull water out of the skin. Then I part the skin dry, brush it with oil, and smoke it. This works pretty well, but an even more effective technique is to thrown the chicken on a medium-hot...

Somewhere in-between, Jim. I'd say a light coating.

That's a great question, Bill. Yes, I have looked around the sight and I'm blown away by the impressive ideas. If I wanted to wow my guests these days, I'd show them what can be done with the magically delicious effects of smoke. I'd impress them with a whole range of techniques and recipes that...

I hear you, Jamie. It seems like EVERYbody has THE perfect recipe. What are you supposed to believe? I say, keep it simple. Buy some nicely marbled rib eye steaks about 1 inch thick. Brush them really lightly with olive oil. Season them generously with kosher salt and black pepper. Let the sit...

Hey Jamie, It's great to meet another member of the Greatest Name in the World Club (GNWC). See you at the annual meeting. Yes, a little smoke on roasted chicken! Of course! It's fabulous. So my new favorite is a spatchcocked chicken that is seasoned with curry, basted with butter, and smoked...

Hi Richard, It's good to be here. I wish I could give you a really thorough answer on the clay saucer routine, but I've never tried that. I've always used water, even out here in drought-prone California. We haven't had prohibitions on watering the lawn (yet). Anyway, I am guessing that you are...

Russell, I had to think about that for a while. I remembered a lot of good and interesting questions, but then I remember something my son asked me last weekend after I served some Dijon and Garlic Rib Eyes Smoked with a Little Thyme. The recipe is in the new book on smoke. He asked, "Dad, will...

Mike, I've come to believe that there is no perfect spice rub. Our personal tastes can vary so much. I have my favorites for spices in a rub. One of them is smoked paprika. It certainly isn't bland and, if you use it in the right proportions on smoked meat, it nicely echoes the smokiness of the...