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I saw this on another forum. Has anyone tried this stuff? Is it any good? http://www.marketstreetmercantile.com/pages/foods.html

I usually use seasoning salt in my rubs. But I have been wanting to try some Hickory Smoke Salt in my rub. Has anyone tried the Hickory Smoke Salt? Should I take the seasoning salt out and replace it with the Hickory Smoke Salt? Or would it be better to go 1/2 seasoning salt and 1/2 Hickory...

With baby backs you should go 2-2-1 or some even go 2-1-1. The 3-2-1 method is mainly for spares.

If you used the 3-2-1 method for ribs and cooked them for 3 hours in the smoke and then put the apple slices in when you foil for two hours. Do you think you would get the same sweetness in your ribs as if you had done the foil and apples for the first 2 or 3 hours? I think it would but I am not...

So you can still get the smokey flavor but you might not get the smoke ring. Would you lose points in a competition if you did not have a smoke ring?

I saw something on the Food Network last week during the grilling and chilling programming that confused me. During one of the competitions that they showed, a BBQ team put foil on their uncooked ribs and put apple slices in the foil. (I like the idea of putting apples in when you foil!) But...

I am going to smoke some beef ribs this weekend. I have not smoked them before so I thought I would ask, what rub do you use on beef ribs? Would you use your brisket rub, because they are beef? Or would you use a sweet rub because they are ribs? Any tips you can give me would be appreciated!

I was just at the mall and went into the cooking store there. They have a BBQ/grilling section that I always look at. I went back there and saw a bag of Tabasco wood chips! This was new to me. On the bag it stated, "These wood chips are made from the white oak barrels used to age TABASCO® brand...

On "Good Eats" Alton Brown said after you cut the corn off the cobb wrap it up and put it in the freezer. Then take it out and throw it on the charcoal the next time you cook something.

I was at Super Walmart a few days ago and I saw they had a bag of Jack Daniels Wood chips. I have heard of the Jack Daniels smoking pellets but this was the first time I have seen Jack Daniels wood chips. I think I am going to pick up a bag. It says on the bag that it gives meat a sweet flavor...

I was just watching "Good Eats" on food network and his show topic was corn. Alton Brown was showing how to remove the corn from the cobb with a knife. He then said not to throw away the cobb. He stated that you can take it and put it on top of your charcoal for smoking. He then stated that it...

I saw a couple of commercials for cattlemans on tv this last week. Also I was at super Walmart last night and they have a section with the "warehouse" size bottles of bbq sauces. I saw a bottle of cattlemans sweet and spicy bbq sauce. That is not one of there normal flavors. I would like to try...

They now have Cattlemen's BBQ sauce in normal size bottles. Three flavors: Classic, Honey and Smokehouse.

I remember watching an episode of "Good Eats" on the food network and Alton Brown said the most important thing about the rub is that it has as much contact with the meat as possible. That made sense to me. But since then I have also heard some experienced BBQ people say the opposite and say to...

Just a question. If you are using a hardwood lump charcoal do you need to add wood chunks as well to get the smoked flavor in your meat? Or does the hardwood lump take care of that on its own?

If I cook a pork butt and a brisket at the same time which one goes on the top rack and which one goes on the bottom rack??

Has anyone tried Cattleman's BBQ Sauce? I keep hearing people recommend this sauce and that it is really good. I have never tried it so I thought I would ask what you guys think of it.

I use a mixture of Apple and Pecan. Love the smell of that smoke! I would only use mesquite on beef or if you are grilling. It tends to overpower pork and chicken when smoking.

I have heard this debated before so I thought I would ask: What do you think gives the meat more flavor: the smoke or the rub?

I remember watching the "big pig jig" on the food network and one of the competitors, (I believe it was Jack's old south) said his secret is that he uses peach wood on his BBQ. My question is: Has anyone ever used peach wood? What were the results? Where would someone buy peach wood?