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I'm a "Minion" girl too. If you're looking for a good rib recipe, you might also consider trying Chris Lilly's "competition rib" recipe HERE. Outstanding. (You will, of course, substitute the letters "WSM" for the word "oven" in the recipe. Otherwise, everything stays the same.) Keri C...

Just finished grilling a sirloin over a chimney of lump in the bottom of the WSM for dinner, had heat left at 7 pm, so I pulled out a couple of 1-lb rolls of sausage that I had picked up to smoke for grand-mama dear. One was a Jimmy Dean Extra Bold or some such spicy flavor, and the other was...

I put extra logs or splits in the firebox of the stickburner off to the side of the fire to preheat the wood, but in a 24x24 firebox I can't feature anything like a MM working in nearly the same manner as MM in a WSM. Yes, the stacked wood will gradually catch, but then you just wind up with a...

Okay, so maybe I've been living dangerously for these years, but I always run the WSMs on my covered but non enclosed back porch. Concrete floor, protected from the north and west by the house, roofed over with simple corrugated metal over 2x4 studs. However, I've been running these two girls...

Absolutely nuthin', now. I've cooked about 200 lb of brisket, butts, chicken, and ribs for various friends/family/neighbors over the last few days. The two packers for our own get-together decided they were done about an hour ago, and the butts are in their boilin' bags reheating. I'm looking...

Many of the stickburners wrap their butts and briskets because it's easy to oversmoke when cooking completely with wood. When cooking on our offset exclusively with wood, I'll wrap butts and briskets when the color is to my liking, which usually winds up to be about 165 or so - as ron said...

Aw shoot, sweetheart, it's beans, not chemistry! Seriously, though, Dennis, the pork sausage works fine. To be quite honest, I sometimes put these together with no meat at all, and they're perfectly fine. Better with meat, though, I think, but fine without. The variety of sauce is up to...

Would we steer ye wrong, darlin'? Glad you enjoyed the recipes. I'm with you - I think that that particular combination of recipes works very well on butts. Even my husband, who doesn't really care for pork, declares himself to be a "butt" man when it's prepared like this. Well, okay, he...

I use the CarDogs salmon recipe regularly. It's absolutely outstanding. Don't skimp on the amount of seasonings, salt, and brown sugar in the recipe - it sounds like a lot, but it turns out great. HIGHLY recommended. Because of this recipe, DH Robert won't eat salmon in a restaurant anymore...

Doug is right. I've tried thawing/brining at the same time with that particular apple juice brine recipe, and I was not happy with the results. Keri C

Blues Hog for pork (more often something similar to Chris Lilly's recipe for pork shoulder rub these days). Smokin Guns Hot for brisket Head Country for chicken

It sounds like you had a great cook, Steve. Ah yes... soon you'll look down your nose at every commercial barbecue joint in town. No longer will you look forward to going to the local Pig-Out Palace BBQ and Burger Emporium for the Thusday night all-you-can-eat-rib-and-brisket-combo, because...

I've been using cheap yellow mustard as rub glue for several years now. Works great. Keri C

Not necessary. Some who are wiser in the ways of smoke than myself say to flip it on the halves - if you estimate a 12 hour cook, flip it at 6 hours, then at 9 hours, then at 10.5 hours. THEN I got to where I'd have one brisket on the top fat side up and another on the bottom fat side down...

That, plus the fact that after you get away from it for a while and get the smoke washed out of your hair and clothes, etc., you notice it more when you pull the meat back out. Not to say that you may not be having bbq-induced hallucinations, but that particular observation isn't one of them...

The lower temp control is one of the things that nice about Jim's "Minion Method". If I'm doing chicken, I'll usually fire up a chimney of charcoal and at least half a chimney of lump, ala Turbo-Chicken style. The pictures are gone, but my description is posted there. Keri C

Jerry, the ideal feel that you're looking for with a fork test is whether you can stick the fork in a lean area of the brisket, twist it, and have the meat fibers twist easily away as you turn the fork. I have better luck using a polder probe for this, myself - not so much to watch the meat...

As you cook on the WSM more, you can get to the point where you don't even need a thermometer to gauge the cooker temp. I've made no mods to my cookers - not necessary a'tall. I have a guru but don't use it. I have a tool box full of various thermometers, but use them less and less except for...

Rita, I read that article before anything else when I got my CI last week - I'm going to try their approach on my next chicken cook and see how it goes. It makes sense... Keri C

DANNY GAULDEN'S "New" RIB GLAZE - September, 1999 From http://www.dannysbbq.com/recipes.asp 1 cup brown sugar 1/4 - 1/3 cup mustard 1/4 - 1/3 cup apple cider vinegar (or beer) 1) Mix cold and bring to a simmer. 2) Let cool till ready to baste ribs. 3) If too thick, add more...