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My favorite is to vaccuum-seal the ribs when they've cooled after cooking, then reheat them boilin'-bag style in a large pot of simmering water. A slab of ribs will reheat nicely like this in about 10-15 minutes. My next best option is to wrap the cooled ribs tightly in foil. When ready to...

It doesn't sound glamorous, it doesn' have that edgy ring to it, and is not a get-thin-quick scheme, but I've lost about 90 pounds on Weight Watchers so far, with another 35 to goal which I WILL reach before the end of 2006. Robert and I are CBJs, and for some reason the weekends that we judge...

And garlic... just a bit of granulated garlic or, preferably, very finely minced fresh garlic will add a flavor that is difficult to identify in the mix but is delicious. Thanks to Danny Gaulden out in Carlsbad, NM (www.dannysbbq.com) for the garlic idea.

We use either straight pecan or pecan as base for pretty much everything, both in WSMs and stickburner. Nice mixed with apple as well.

Kevin, I'm curious also. I age brisket in the cryovac all the time, but that's kind of a no-brainer. I have no idea how to go about it once it's hit the air. Keri C, still smokin' on Tulsa Time

Aren't these little cookers great? Between the WSM and this, the world's greatest WSM classroom, it's hard for even a first-time BBQ cook to go wrong. Enjoy! It just gets better from here. Keri C, still smokin' on Tulsa Time

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">You could, with a full water pan, render all the fat from a brisket and have a piece of shoe leather. </div></BLOCKQUOTE> Amen. Done it. Several times.

Forgive my ignorance, please, Steve... which Jim? Minion? Keri C

Sad though it may be, I never had any takers. Poor old fella is just sitting back keeping the woodpile company at present. I'm sure his intentions were good, but he was the most contrary thing to try to cook on that I've ever seen.

I have two, depending on my mood - a stainless steel cafeteria cart purloined from our cafeteria's cull pile (with bottom, middle, and top shelves), and a 4' adjustable leg Lifetime table. When the table is at its highest setting, the cart is of a height that it conveniently slides right under...

You might take a look at my Turbo Chicken method. That's my regular week-night chicken dinner cook. In fact, last night I did about 10 lb of bone-in chicken breasts in the first load, which were done in about 45 minutes to an hour. Then put on a load of brats and a big ol' 3-lb fattie, and...

I still prefer the good old boilin' bag method, myself. If I'm cooking one butt, I usually see no reason not to go ahead and cook four. I usually remove the bone, put the cooled whole butt in the bag, seal it, smash it down a bit so that it's a bit flatter, and then chill it fast in ice water...

That's the fun of it - find what you like, and tweak it 'till you like it better! Therefore, in the interest of "tweaking", note that I've adjusted the Hog Apple Bean recipe just a bit - only to change the beans themselves to 2 28-oz cans of Bush's Baked Beans. I like the results better. Keri C

Well, now I've cooked a number of slabs of baby back ribs that became boneless AFTER they were cooked. If I overcook a slab to the point that the bones have let loose, Robert (for some unexplainable reason) likes to sit and pluck all the bones from the slab one by one, ending up with a slab of...

I always use Minion on ribs. Two hours at rib temps will probably suffice for the fatties. They're nicely done at about 165 or so in the center. Owens Maple-flavored sausage is surely tasty as a fattie - just a bit of sweet in my sausage suits me fine. Keri C

Keep in mind that the ET-7 and the ET-73 are two different units. I ordered my two ET-73's on the first day they were released several years ago, and they're both still going strong. I also have a Nu-Temp unit with three temp probe units, though, and I tend to reach for the Nu-Temp before I...

Try popping the thigh bone out of socket before cooking - this is occasionally referred to in some circles as an "Uncle Umberto" maneuver. The disjointed bone will allow the dark meat around it to cook faster. Works quite nicely on halves or quarters either one. Brining also gives you an...

Calle, we've done many briskets over the years, and it is a rather temperamental cut of meat. I cook packer-cut brisket almost exclusively - I try to get something around 12 lb, with the smallest possible hard-fat kernel on the side, and thickest flat possible. I trim off the hard fat kernels...

Funny you mention Big Rick's - we met him a while back at a competition. I didn't know he did sauce; we were fascinated with his cooker, and while talking to him and his team about it, the sauce came up in the course of conversation. He does indeed look like the picure on the bottle. Really...

If you're concerned about too much "smoke" flavor when combining the rub with the real smoke effect, just drop the hickory out of your wood mix and use only the apple and/or maple with some oak. I like to use just apple on pork, myself - I like the flavor it gives. Undersmoking something is...