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I just talked with my log supplier for my larg cooker and he said he wouldnt even burn Elm in his home. He said if you have it burn it out side for a camp fire. He also said it is extremely hard to saw and split.

90% of the time I cook them whole I think they turn out more tender this way.

Matt- Keep the temps around 235 and I would plan on 15 hours of cooktime. Also I have foiled at 160 before if you you want to finish the meat quicker but I think with the WSM you will sacarifice a nice bark if you foil to soon. I would also suggest at least a 1 hour rest in a cooler I believe...

I prefer the Head Country on Chicken only. For an all purpose Rub get the Texas BBQ they also make a brisket rub just ask for it when you order.

Sounds great Chris I will keep checking in for the new post.

I live near Joliet IL. Anyone know where to puchase full split logs namely hickory apple or pecan.

CD One more thing make sure you plan enough time to cook the slabs. Mine always take longer than expected. Also most people I cook for want fall of the bone tender ribs so I would suggest foiling for at least 1.5hours the return to the cooker checking tenderness between the bones with a...

My cook on Saturday. Only thing is my spares fell of the bone? I figrued the Baby backs would before the spares. Ribs and Chicken Rick The Smoke Hunters

I think they may have been Baby Backs. My butcher sells two different cuts. One he callse Baby Backs and one he has named Extra Thick Baby Backs. The Extra Meath have about 3/4" to 1" of loin left on top with noticably more fat. Rick

Tmfast- Ribs take time to perfect. I find good results with temps at 235. I usually cook with out peaking for 3 hours then foil for 1.5-2 hours with apple juice or pineapple juice. Then I return to the pit for up to an hour. Check the tenderness with a toothpick between the bones it should...

Kevin- When I read your post's I usualy find myself wondering where the chilis you mention can be found and what their taste is. Is there a website that will define the different types of chilis? I usually plant a big crop of peppers in the summer here in Illinois do you think I could grow...

With old Kingsford during the summer I went 26hrs at 225 with no refuel. As for your wife. Tell her its beef. If she won't eat beef, then show her the front door.. LOL Rick

Cook your brisket fat cap down for the first hour then flip with fat cap up for remainder of the cook. This will prevent the meat from drying out. Thanks Rick

Paul- What type of meat (s) did you use? I also mixed in a large bowl with my hands until it was like paste. And I put it on right out of the refridge so there would be a nice somoke ring. Thanks for the comment Kruger!! Rick

My first meatloaf I used the recipe on this site only thing is I was out of saltines so I crushed oyster crakers LOL. Anyway the flavor was awsome. I cooked my chicken at 250 for 3 hours before I put the loaf on. I took the chicken off and foiled it then kicked the pit up to 322 for 2 hours 15...

Should the recommended 1/3 cup of pellets be increased when cooking brisket or butts? Thanks

Charles- I dont have a Kodak camera and anyone can use the kodak site. If you havent bought a camera there are a few other models I would consider first befor purchasing a Kodak. Rick

I would plan around 12-16 hours for the whole thing. My 7 lb brisket took me 8hrs and I foiled. If your not planning on foiling any of the meat I would allow at least 12-16hrs. Rick

Salmon Tmfast- The link above is for some brown sugar rubed salmon I did. The recipie is located under cooking topics on this site. Everyone I served it to absolutly loved it.

Those look really nice. Any one what to buy my snowmobile so I can afford one. LOL Rick