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One of the biggest p[roblems with twine and even more with netting is that it will tend to pull off much of the bark. As we all know, after many hours of smoking the bark will become very crusty and the netting actually bakes into it. Then when you try pulling it off, because it is baked into...

Bob.... I use a 6" inch flexible boning knife made by Forschner. I use my much larger Chinese cleaver for trimming spares.

pduck..... Apply more rub before foiling. I apply rub the night before and then add more just before smoking. I also will apply rub again after spraying with juice. I have also used brown sugar to apply before foiling. If you are not using a sauce, then more rub during the cook is in order...

Folks..... There are lots of ways to make a smokering! A simple rubbing of Tender Quick will produce a beautiful ring. I smoke things in foil pans all the time. Here is a pic of a chuck roast cook.......

Ken... DUMP 1 is until the meat and onion is browned. I notice lots of the comp cooks use a separate skillet to brown their beef. I like the idea of keeping some of that fat from browning in the chili.

Susan... That is great to hear! Just looking at that thing I can't see how it is possible to breathe. Full length and not an air vent to be had. But....your word is good with me!

Brandon... Here is how I have done it in the smoker.... Use lump charcoal and sear that loin over very high heat for about 5 minutes on each side. Do this on the bottom portion by lighting the lump inside the charcoal ring and then placing the top grate on top of the charcoal ring. Once...

Not sure if you have a guru or are just looking for wind protection. Realize that this device can only be used with the guru!! There is absolutely no way for air to circulate if you are not using the guru. Just wanted to warn you about that.

Ken..... Check out the following sites. These are the winners of the various Chili Cook-offs and their recipes. You will notice not a single recipe has chocolate in it. http://www.chili.org/recipes.html http://www.chilicookoff.com/Recipe/Recipe_Categories_Search.asp?Cat=1 You can also chek...

Ken..... Along with competing in the BBQ stuff I also compete on the chili circuit. I have actually won just as much on the chili circuit as I have won doing bbq. So, here is my ICS competition chili recipe. A couple of pointers on chili...... in most places, to win, you need to use cubed...

Absolutely NO flavor is added whatsoever. I and several of my neighbors have done side-by-sides many times with various types of stuff in the water. As has been mentioned...it smells good, but NO flavor is imparted. There was on exception...cheap whiskey. However, the flavor was so horrible...

ROBO.... Welcome to the board! Your results are normal...smoke for the first 2 hrs. or so and then again when you stir the coals. Next time, look inside the charcoal bed and notice what your smoke wood looks like. It tends to burn partially, on the bottom, and when you stir it, you most...

Ben..... There are several of us who put our meats on immediately after adding our coals. I find it so much easier to regulate the temps from the bottom up rather than trying to cool the WSM down. Just keep an eye on the rise in the temp and start to close the vents off about 20-40º below...

Guys.... The THICKNESS of the flat is the most important aspect in regards to timing. I have no hard and fast rule unfortunately. I have had flats cook in 45 min/lb. and as long as 2 hr/lb. all at about 225º at the grate. Look for the thickness and cook accordingly.

Sean..... 2 things..... The meats we use are so full of fat that no additional moisture is needed to keep them juicy. It is my understanding that the temps in the WSM will evaporate the steam so quickly as to make no additional moisture available to the meat. All I know, after a couple of...

Dean... According to Cook's, adding at the end boosts the flavor and tanginess. Here is the pre-recipe write-up....... Problem: Even here in Boston, it has become rare to find Boston baked beans in their slow-cooked glory, while uninspired canned varieties abound. Goal: To create a recipe...

OR..... You could switch to using sand. Your concerns are exactly why I switched several years ago.

For catering gigs, I use Sweet Baby Ray's cut with some pineapple juice. I use this on chicken. For my ribs...either Ray's cut with apple juice OR Open Pit cut with apple juice. I can get both of these sauces for under $9 a gallon at Gordon's Food Service

Spyro.... LOL!!! No light weights....just another grad party. After doing many of them over the years, I cut WAAAAY back on the meat. Most folks have eaten at 4-5 other parties and only nibble. Also, I find the attendance figures are ALWAYS very misleading. Besides, I am competing with the...

I just paid $3.41/lb. for loin backs at Sam's...this was a case price. That is a huge drop from just a couple of weeks ago. This coming weekend, I am cooking for 125 people with 3 WSM's and a large Country Club grill. Chicken and ribs, baby! 30 slabs of loin backs ALL on the 3 venerable WSM's!