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David, I generally do not use commercial barbecue sauce, particularly sweet, smoky Memphis-style. I am not a fan of sticky, sweet barbecue sauce and I avoid sauces, rubs and any other barbecue accent with a li*uid sm*ke component at all costs. If you must have a sweet barbecue sauce, read the...

David, There are a few simple steps to producing tasty brisket on the smoker: procuring the proper hunk-o-cow flesh (a full packer cut brisket point/deckle and flat with intact fat cap), clean burning fire, moderate application of wood smoke and the rub of your preference. I typically smoke...

Robert, I tend to be closely associated with the WSM, but I use a number of different smokers. At the moment I have a WSM 22, WSM 18, Charbroil offset, Weber Kettle 22 and a old model New Braunfels Bandera. I also use a a cinder block pig pit I built at my cousins The Goat King's house in...

Cubs

J, Interesting question. My methodology is to keep the learning experience as simple as possible, to that effect I've found that the general emphasis on magic rubs, sauces, absolute time, temp and various high tech equipment detract from the learning experience. Each of the 5-lessons slightly...

Phil, My favorite food to smoke? Excellent question, though difficult to answer. Over the years I've smoked pretty much anything I could get my hands on, tofu to turkey, beets to buffalo and, being a bit fickle, I tend to love the one I'm with, or at least had last. If I had to pick one thing...

Tom, Question #1, the 5-lessons of Low & Slow do not use the WSM's lower cooking grate. Reason, keeping the cooks as simple/linear as possible. I recommend completing the first 5-lessons before utilizing the lower/second cooking grate. Question #2, My thoughts on foods beyond those listed in...

Chris, Having smoked any number of corned beefs from the cured, but uncooked stage, I would beg to differ on the soaking time outlined in RandyQ's recipe. The type (point/flat/whole packer) of corned beef cut is not specified, but even if he is referring to a small flat a two hour soak prior...

Ines, I have an NB Bandera as well as a couple of WSM's, the Bandera is an excellent smoker and will give you years of enjoyment. I have a small .zip file of easy modifications for the Bandera that I accumulated from the Bandera email list on Yahoo. If you like I will send them to you...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> OK, that's enough! Bordering on boring y'all. <HR></BLOCKQUOTE>Kevin, Not me, I found your post interesting, especially how you amped up the Sweet Baby Ray with heat and thinned the Open Pit with Pineapple juice. I...

Bruce, I asked, once, if I could take a few pictures, the answer was an unequivocal no. I tried to schmooze Larry, the manager, a bit and he said if he let me take any pictures he stood a good chance of being fired. He did not seem to be kidding, so I, in deference to his job, did not try to...

Jamieson, PP always has a big pile of rib tips cut from spare ribs even though they do not sell St. Louis cut ribs. Even if PP, as a matter of course, put back on the sale tables in-house butchered rib tips that were trimmed off customer spare ribs this would not account for 1/1000th of PP's...

Bruce, Looking forward to meeting you for lunch, but I did want to point out, and this is more for Jamieson than you, that having the Peoria Packer butcher cut off the tips and then leave them at PP most likely is not the norm. If spare ribs cost $1.69 and rib tips .89c, then PP is leaving .80c...

Scott wrote: "3. Just cook the darn thing longer to see if I can get past 165 degrees internal and stop at 200." <snip> Scott, You answered your own question. You seem like a smart guy, who did his research prior to the first smoke on the WSM, you simply became impatient. Next time out, a...

Howard, Foil wrapping hot meat steams the meat resulting in a mealy/mushy/pot roast texture. I try, at all costs, to avoid wrapping BBQ in foil. If I have to hold meat I let it cool for as long as practical before wrapping. If you feel you need to foil BBQ meat, Jim M's suggestion of taking...

Peter, The Smoke Ring has not vanished, it was down for repairs and is now back up and running, or will be in short order. The Smoke Ring Regards Smoking in Chicago, Gary

Rita, We had a brief discussion of pimento wood on an email list I am on. Candy Weaver, who is affiliated with BBQer's Delight smoking pellet products, suggested a 50/50 mix of cherry and hickory as a substitute for those unable to obtain pimento wood. Candy is quite experienced in all...

Dale, While it’s true I, occasionally, stuff the heck out of my WSM I am the one who should be asking you questions, not the other way around. Heck, when you were up in Alaska cooking for 10-days straight with your brother at the festival you probably cooked more then even ‘hearty’ eaters like...

Russ, While the rolled stacked 14 racks of baby back ribs are an impressive number, you can fit upwards of 20 if you stack them flat. Lay one layer of baby backs, bone side up, and then keep adding ribs until you run out, I have only gone 3 racks high, but I don't think 4 would be a major...

Jim, It’s not the whole bottom of the brisket, just the outer half inch or so that gets dry. Actually, I never refer to this as dry or burnt, I tell people that it’s a burnt end, just like at Louie Mueller’s in Taylor Texas and then they fight over the pieces. I also flip briskets at...