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The brat selection around here is so lame compared to what I used to get in MN. I'd go to the local meat market and get brats they made right there such as cheddar, wild rice, jalapeno, beer brats etc. Here half the brats they sell are chicken for the health nuts. Even the meat market...

Jim- Do you not do any sort of beer bath for your brats...you're just straight on the grill, direct heat? Thanks!

Does anyone have a link for a clay saucer? Is there a real benefit to that over sand? Don't want to spend $$$ if I don't have to. Dave, you mentioned "cleaning up the smoke", am I supposed to let the smoke wood burn for a bit prior to cooking? Gracias senors

Travis- thanks for the reviews. I'll have to try them all someday. Is it relatively close to Austin? Can't recall if it is or if it's the one in the middle of nowhere. Anyhow, I also agree with you on our self-evaluations. I'm VERY critical on myself. And on food in general. But, I've...

I EVOO them, S, P, and generally some other random spices. Last night I used Chipotle Chili powder. Lately I've been putting them directly on the grill (perpindicular of course) b/c I saw Mr Lampe do it in a post. Prior I was always putting them in a little aluminum foil boat. Only...

Thanks again Kevin. And excellent points Wayne. I've used my WSM maybe a dozen times and not once has something come out "bad". Just different. My wife makes fun of me though because if a recipe says to do it one way or use a specific amount of an ingredient, I'll freak out if it's not...

Great post J. Love the pics and the description. It looks like good que in the pics. My limited experience has led me to believe that the chances of a restaurant being able to produce high quality bbq on a large scalle has got to be dang near impossible. You'll have your winners here and...

Looks beautiful to me! I've never done PP myself, but definitely anxious to try it b/c it's just about my favorite bbq dish. Likely a dumb questions, but here goes... I see the butts sitting in foil on the stove. -Is that because when you pull them you wrap them in foil and then put them...

Kevin- Thank you for the informative reply. I was also appreciative of the links that were posted that direct us to other info-heavy posts. My question to you, then, would be...do you ever cook chicken on the grill, and if so, what's your approach? High heat, get it on and off asap? Sear...

Yep, that's the one. The bag looks a bit different now, so not 100% sure it's the same content. I have to think there's better lump out there. The only other I tried was Cowboy and I preferred that one. Next bag will be RO. Any idea on all the sparking anyone? Someone said moisture content.

I have never tried lump in my WSM. Not for any particular reason, just haven't gotten around to it. And, well, as a NB, I don't feel like messing with something good just quite yet. I've used K exclusively. I tried Comp K in the kettle but really didn't like how it burned at all. Anyhow, my...

never tried it myself. But I'm with Travis. If you like it, you like it. I'm surprised so manny have smoke flavor in them. Well, I guess surprised is not the correct word. But still... Good luck

Wait, Tim, are you saying I need to read an instruction manual??? (: Ok, fine, I'll do it. Thanks for all the great info guys

Excellent contributions everyone. Very informative. Kevin- While I don't disagree with you (you obviously know much more about all this than I do), I still have a very difficult time accepting your statement: "Internal temp doesn't have much to do with doneness" Not sure why, but it is so...

Good morning/afternoon friends. I recently acquired a Thermapen as a Christmas present (are we still allowed to say Christmas on the internet? Hope so..). I was given a red one-perhaps because it matched Santa's suit-and am already a huge fan, just based on how snazzy it looks. I was...

Not as important to me in terms of what I'm doing, but I'm curious.... Chris asked you what you'd do to the quantities based on his plan to use 3 gallons of water. Why would someone use 3 gallons of water when they could do what you do and use 1.5? Isn't the only requirement to cover the...

You're the man Larry. thanks for the quick response. Just went out and bought 2 13.5lb fresh, natural, birds. -what's the layer of olive oil do? Just for helping the rub to stick, or does it crisp the skin? Another dumb one, but...how do you put the oil and seasoning under the skin...

Larry- I love the Megan fox reference, cracked me up! I'm 100% using this recipe for the pseudo thanksgiving I'm hosting this Sunday. And I'm being "that guy" by asking these questions on the night I'm supposed to be putting the turkey in the brine. doh! So.... 1- Your rub. You say "butter...

Thanks Wayne. Looking forward to seeing what it looks like out the smoker. You did it in the braise the entire cook? I haven't tried it that way. I've tried twice now and both times smoked to 165, then once straight foil, once the Larry style in the pan with the beer, onions, peppers, etc...

I'm no expert, but what the others say makes sense to me. I love venison, but one thing it's not is fatty. Pulled beef/pork works so well b/c it's so fatty and tough to begin with that the low & slow is perfect for it. I could eat just about every last ounce of meat on a deer. Gosh darn...