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Mitch, My cousin and I were at two home depots Tuesday night he was looking for a new 302 stainless with the side burners. They had zero new Webers just two of last years marked down to $299.00. The lawn and garden guys had no idea what we were asking for. On the other hand have you been to...

David, You should be loving your spares on the WSM! Try a few of these suggestions and you wont be dissapointed. First Throw your Mesquite in the fire place and burn it up. Use your hickory but not alot of it. Try and cook your spares at 250-275 I would cook them meat side down for about an...

Kevin, Your ramblings helped me and I didnt even ask. Rick

Yes Rhine I just found that link. Thanks Coke Pork

I saw a video today of a guy who said if you pour Coke on raw pork worms will surface. Well after two minutes small white worms appeared on top. Anyone have any answers to this? Rick

Turned out fantastic here are some pictures click here

I have noticed after doing several cooks this winter, that the Brinkman pan dosent work that well with temps in the 30's and below. I have switched back to the WSM pan with great results. The brinkman wasn't allowing me temps of 250+. Just my opinoin. Rick

So I have a pork butt going on 10 hours after overnight. So what do I do? I start stiring the coals to kick up the heat and....then I take the cover off to check internal and my butt is white!!! Now I have ash all over the butt. I dumped apple juice on it to rinse her off. You guys think...

Dont worry about the WSM temps. I mean with a full water pan your going to be within BBQ temps 225-275. I would highly recommend a Thermoworks click here You wont regret it. And throw a Tru-Temp 3 inch in the top lid. Rick The Smoke Hunters

Nice job Dan! Can I come up and snowmoble? Rick

I think you might be able to get it done with a therma pen. IMO its just to close to the bone to get an accurate reading. If I can push a thermo in they are probably done.

How many of you ever take the interal temp of the meat between rib bones? Just curious. Rick

Thanks Jeff I am out in Tinley once a week. Thanks Rick

Well I cant find Buddys anywhere I think I will try and make a vinegar sauce and use some famous on the chicken. Thanks

I have to cook for a baby shower on Friday night and serve on Saturday. Unfortunately, I dont have time to order sauce. Can anyone suggest a sauce for pulled chicken and I would like to find a vinegar sauce for the pork butt. I live in the chicago area. I dont mind having to drive for it...

And my pork butts and briskets are at 122 what time do you think they will finish cooking at 235-250

Thanks Larry You really tink I will need two Briskets? Thanks Rick

Anyone cooking for the Game tonight. Rick The Smoke Hunters BBQ Team

Queston. I am cooking for my office party on Friday this week and I was wondering what Rub you guys would suggest for a Brisket. Also I need 20lbs cooked pork butt and 10 lbs cooked brisket. How many lbs raw or how many of each should I purchase. Thanks Rick The Smoke Hunters BBQ Team

Here is my opinoin. Back a year ago were the butts frozen when you put them in or did they sit for a few days in the reefer and then you decided not enough time to cook them so you decided to freeze them? For 20 bucks I would toss them and buy two fresh. Its just not worth it. Rick The Smoke...