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Ok one more question about pork butt. The last hour that you are cooking your pork butt do you put sauce on it? I have seen it done both ways and I was wondering what the advantages and disadvantages are. Please let me know how you do yours and why. Thanks!

Ok one more question about cooking pork butt. Normally when I cook pork butt I smoke it until it reaches 165 degrees. Then I foil it and put it back on the smoker until the pork butt reaches 190 – 200 degrees. I use the foiling as a chance to add more flavors. Do most of you foil your pork...

I love pecan wood. It adds great flavor without overpowering the meat. I use it everytime I smoke.

Ok I know that this has probably been discussed several times. My primary smoker is a WSM. When I use my WSM I put water in the water pan. I have read where many others use sand in the water pan. Can you tell me what the advantages are to using sand in your water pan? Does your meat come out...

Has anyone used one of these for making pizza in a smoker? http://www.amazon.com/gp/product/B0002OOMSA/102-8569840...40?v=glance&n=286168

I saw something else about this subject that bothered me. On Saturdays the BBQ America show is on my local PBS station. On the show this week they talked to a BBQ judge about how to judge a BBQ contest. The first question asked was, “Do you cook BBQ?” The guy they were interviewing said, “No, I...

I have a bunch of the BBQ contests that are shown on Food Network stored on my Tivo. And last night I was watching some of them. I usually watch them because I love BBQ and I watch to get some tips and tricks that are being used by people who compete. One thing I noticed last night that a lot of...

I have four days off for the holiday and I am going to make it a smoking 4th of July! I am going to be doing ribs, a chuck roast and chicken thighs! It has been a little while since I have had time to smoke anything so I am excited! Since I have 4 days I think I might even grill a few ribeye...

I thought this would be a good topic for discussion. What is it that you think makes BBQ taste great? For me I think it is the layers of flavor in BBQ. You have the meat, the rub, the wood smoke, and of course the glaze or sauce or whatever else you want to add. I think when all of these...

I am going to San Diego this weekend. I was wondering if there are any BBQ places worth stopping at?

I use brown sugar in my rub and I have heard people say that by drying the brown sugar it will stop it from clumping. So my question is how do you dry brown sugar? Also is there a difference in the taste once you dry it?

I bought a half pork loin at the grocery store last night. They were having a really good sale on them. After I got them home I realized I have never cooked a pork loin on the smoker. Can you cook them just like a pork butt? Any tips or recipes would be greatly appreciated! Thanks!!

In my homemade rub I use brown sugar and I have been thinking about switching to turbinado sugar (Sugar in the Raw). Can anyone give me the pros and cons for switching to turbinado sugar (Sugar in the Raw), or staying with brown sugar?

I have a rub that I think is pretty darn good and I was thinking in the future of selling it. What I need to do it come up with a name for it. Since I would sell any rubs under “D-dog’s BBQ” , a buddy of mine thought it would be a good idea to give them a dog related name. Such as: Flea powder...

What are the differences between these three types of pepper: Black Red White Just curious if I should be using a different type of pepper in my rubs.

I was in Walmart Neighborhood market the other day and I saw that they have frozen goose next to the frozen turkeys. I started thinking that this might be something that would be good to try. Does anyone have any experience with cooking or smoking goose? Any recipes or tips?

I have a question about brining. After the brining is done, should you wash the brine off of the meat or do you leave the brine on and just let the meat dry? I have heard it recommended both ways. Also what are the benefits of each?

Thought I would report back. I used the coffee grinder and ground my rub into a fine powder. I put it on some ribs I was making and I loved it! The powder clung to the meat much better than before. Also sometimes (usually when I make ribs) there would be a grainy texture from the rub on the ribs...

I have read several posts about sugar in rubs. While there are a lot of people who like and put sugar in their rubs, I have also read where some people do not like sugar in rubs at all. One of the main complaints I have read is that it burns when you are cooking. Sugar will burn at 220 degrees...

I read a tip about running my homemade rub through one for those cheap coffee grinders, to make all the ingredients a consistent size. So I went and bought one yesterday. My question is; how long do you run the rub through the grinder? Just a few seconds? Or longer?