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ARG! I just dropped the lid for my WSM. Of course it had to land rim down on the corner of the concrete sidewalk. It was bent slightly out of round and has a chip taken out of the porcelain. I managed to bend it back the best I could while trying to keep my fire from raging out of control as I...

My parents are thinning out their raspberry patch this weekend. Has anyone ever smoked anything with raspberry wood?

I've used Tuffy Stone's competition rib recipe a few times. It calls for a mix of butter, honey and brown sugar when foiling ribs. It gives the ribs a really thin caramel like layer between the bark and the meat. My wife loves ribs sweet and sticky. So this is her favorite method.

If the weather is decent I try and BBQ at least once a month in the winter. Last winter was brutal up here. We had so much snow I dug a windbreak out of the 4' high snow bank in the back yard.

yeah, your dead on Tim I didn't bother trying this method. Once I unwrapped the brisket I realized it wasn't a flat. It was a strangely butchered half flat and point with the top cut off. If that makes any sense. I ended up doing it at 240f with a small pork but. Foiled the brisket once it hit...

I picked up a 5lb brisket flat at the farmers market a few weeks ago. I'm going to cook it today. I was going to try it hot and fast. Then i remembered reading a recipe for plugged brisket in "Legends Of Texas Barbecue" cookbook. The recipe says to remove some of the hard fat and cut it into...

During the summer I fire up the WSM every weekend. Usually I'll do some ribs or chicken to eat that day and a but for later in the week. I try and grill a couple times a week. Winter is a different story up here. I only BBQ when the weather is cooperative.

I have a two year old. I pull it for us and chop it really fine for her. She loves it with a sweet sauce on a soft bun or bread.

I'm doing a small boneless pork shoulder for pulled pork sandwiches. I'm on my way to the store and might pick up ABT fixings. happy Canada day!

The current issue of Saveur magazine is dedicated to all things BBQ. Included is Tuffy Stone's competition rib recipe. I had a package of back ribs sitting in the fridge so I decided to give it a try. Usually I just rub my ribs and throw them on the WSM for five or so hours at 275f, easy peasy...

they look great Lew. I agree with Noe, a little higher heat and less time in the WSM. I did one last week no brining. I cooked them for two hours at 275f. My wife said it was the best chicken she's ever had.

yes, I've done a couple of low temp bacon smokes on my 18.5. Just use less charcoal. I use a old stainless steel colander instead of the standard charcoal ring. I use the standard Minion method with about 8-10 lit briquettes. I can dial it in at 150 no problem and them open up all the vents too...

I find a lot of the grocery store butts up here are too lean. Some have very little marbling throughout the meat and not much fat separating the individual muscles. I always seem to get better results when I spend a little bit more and buy my pork from a local producer.

1. Beef short ribs have a thick membrane on both sides of the bone. The only way to remove the membrane is to remove the bone. 2. it's just the way short ribs cook. Lots of intramuscular fat to melt down. That's why they came out super tender. I always braise short ribs, bone removed.

The ribs were a little dryer then usual. That said I don't think it was the lack of water. The main reason for this cook was to see how my WSM would react to no water. I picked up the cheapest back ribs at the local grocery store. They were pretty thin on the ends and pretty lean. Once I got...

I did a thin 5 1/2 lb flat a few weeks ago. Trimmed pretty clean. It took 7 1/2 hours at a average temp of 230. I did foil it for the last hour and a half.

It seems like no one here uses water in their WSM. I've always used water and hate the clean up after. Today I took the plunge and picked up a 14" clay saucer at Home Depot. I'm doing a test cook right now with a few racks of ribs. So far, really good. It's been going for 2 hrs at a steady 230f...

I foiled for the first time yesterday. I was running out of time and my cooker temp was dropping. So I foiled for the last hour and a half. The bark was soft, not a big deal for pulled pork sandwiches.

I bought a few cheap ($20) PC brand probe thermometers a while back to use for bbqing. I've noticed the temps are sometimes way off. If the probe isn't fully inserted into the meat they seem to be picking up the temp of the cooker. I did a small pork shoulder yesterday and the probe thermometer...

It's my daughter birthday party Saturday so technically it's not mothers day. I'll be booking a brisket and ribs. This will be my first cook for someone other then my wife and a few close friends. I'm a little nervous about the overnight brisket. I did a practice one a few weeks ago and it...