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Quick response! Looks like a real time chat going here! No, I did not inject or brine it. After thawing, I rinsed it and than washed it off with cider vinegar, slathered it with mustard and then put on a dry rub. Of course, the dry rub had some salt in it, but no cure. Put is on the smoker...

A question for everyone. My smoked pork butts usually end up with parts of it tasting like ham. I was wondering why this is? Also, I was watching one of the bbq contests on TV and one of the judges commented that he didn't like the "ham taste" of one contestants BBQ. Is there something that...

http://www.urbanspoon.com/r/9/...becue-Powder-Springs This is my favorite BBQ in the area. Low prices and good bbq! Hickory smoked onsite. My favorite is the barbecued chicken half with baked beans and cole slaw. I love GOOD bbq chicken and the bbq chicken is how I determine the quality of...

I've been using a 14.25 inch clay saucer for the last two or three cooks and I really like it! I found it at Home Depot, no problem. The temperature stays incredibly steady with it. I find it difficult to get the temperature down below about 275 degrees, though. today I cooked four 5 pound...

I got my Genesis in the spring this year. When I started cooking on it, it was hard to get the temperature up high enough to flame sear the meats. After cooking on it all summer, it has gotten easier and easier to get a good flame sear. Seems like it's cooking hotter. If this just my...

Been too busy at work and just saw this thread. What I do for smoking is to wrap my wood chips in an aluminum foil package. I then punch some holes in the foil on the top and plae the package on the flavorizer bars toward one end of the grill. Whichever burner is directly under the foil...

Great! Thanks Gary.

Hi Gary! I've enjoyed reading your web site and am glad to find out about your book. I'll be getting a copy. I have just gotten a brand new WSM and will be going through your 5 step process soon! I noticed that you list a cinder block hog pit as one of your smokers. I've been thinking about...

Dave, go to Amazon.com and order the Mr BBQ Platimun Prestige Large Grill cover. It fits the Genesis E-310 perfectly. It's also heavy duty and heat resistant. Mike

Great discussion! Here are a couple of random thoughts on some of the topics that have been touched on. Rytek Kutas who wrote THE definitive book on sausage making says that 160 is the optimum temperature for smoking sausage. Since sausage is usually no more than an inch to an inch a 1/2...

I just finished assembling my new WSM 18 2009. I am very impressed. My wife even noticed how much superior the quality is to the old el cheapo versions that I have had in the past. Everything is nicely round and seems to fit well. The door has maybe 1/32 " of play in one corner. Otherwise...