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I've cooked many butts and briskets and had wonderful bark. Is hard bark always desired? Foil seems to soften it more than the water in a "water smoker". Having said that, I have been experimenting with an FE100, a dry cooker, and the ribs I made last weekend had a much harder bark than...

If faced with your situation, I'd probably use the crock pot. Add a little apple juice with a little vinegar in it to the croc pot, heat for about two hours, you're good to go. I might consider heating the oven too. Using some Al half pans, i'd add a little moisture, place in a 300 oven...

One January morning, I was cleaning my car of snow and ice on a subzero morning. I promised myself not to complain about the heat this summer. Later, one Feb Sunday morning I was packing a van to go to do a rib/chicken contest. It was 12 degrees that morning. Promised myself again to not...

Rita, I've never complicated the setup. I use Royal Oak lump, probably 1.5 chimney worth. I didn't bother to try to track temperature. I left to door open for some of the cook, and maybe the lid cracked a bit. I also heated up the stone prior to cooking and sprinkled some corn meal on the...

2 6lbers will fit on the top rack with no problems (don't put in the bottom grate...no sense cleaning something that isn't used!). I've never done a complete high temp cook. I have finished butts off in the 275-300 range before with pretty good results. Please post your results.

We were given a stone as a wedding present some 15 years ago. It went into storage and just uncovered itself earlier this year. I love it. I cook on the top grate of the WSM, empty water pan (in case stuff starts to drip).

Pork butts - simple, easy, never go wrong...complete with Joey Mac's Rub on them (coming soon ) Vinegar based slaw. You sure you want to do away with the rib idea? I understand they're always a hit. Now, if I can just have an excuse to have to go to Detroit that week...good luck bud!

Going to sound a little silly, but my most memorable cook on the WSM was the first one. It was two pork butts, pretty true to the Mr. Brown recipe. That was the best meat I've ever eaten in my life. I'm 100% convinced that by the standards I now have, I would have punched endless holes in it...

Hey Kirk, I'm planning on doing some some quick butts this weekend, just to play around a little. Shooting for an 8 -10 hour cook. Plan - full ring of RO lump, about 25-30 briquettes dumped on, small water pan about 1/2 full. We'll see how it goes. Joey Mac

I've never been disappointed with Sam's ribs...for home or for competition.

There may have been a difference in cooking temperature between the two racks. Its been my experience that the difference however tends to become almost nonexistent after about 4 or 5 hours of cooking. I don't rotate, but I do sometimes have one finish earlier than another.

Joe P, I don't have a gasser. Sometimes I wish I did. However, I've also found that a chimney of fresh lump, with two wads of newspaper is ready to be dumped and cooked on in 15 minutes, sometimes less. Can you really get a gasser up to cooking temperatures any faster?

we had a potluck cajun feast at late season comp last year, man was it good. Gumbo, jambalya, bean n rice, everything was great. This would be a perfect addition to the list. Heck I might even try this in Carmel in a couple of weeks.

Hey Keri, That was a fantastic read. I had never heard of courtbouillion before. This sounds like an outstanding dish for a competition Friday night. Please let us know how it goes. As for the fish, I realize in the article they belabor the fact you can't use farm raised catfish. But you...

Scott, Sounds great. I wouldn't worry about spaying w/ apple juice. 10-12 doesn't sound like a bad estimate. Don't be afraid to let the temperature ramp upwards after its been cooking for 6 hours or so, say go to a 265 dome temp or so.

My preference is to get about 16 to 20 lbs of uncooked meat done in about 14 hours. I realize its done when its done, but mine don't go beyond 14 hours too often. I also don't feel too bad pulling at 185 or 190 or 195 or 200. My dome temperature is usually warmer than 235 too.

if they don't fit in the sink, put them in a cooler, preferably one with a drain spout on it. Change the cold water a couple times.

Ah Tony - searching for the BBQers Grail huh, tender and juicy! To be honest, I've only achieved this a couple times with uninjected briskets. They were prime or CAB packer cuts, and I monitored the cooks much more than usual. Cooked at a little lower temperature, and foiled at somepoint...

John, What kind of lump were you using? I've found that when I use Cowboy, I had similar issues chasing temps around. Sometimes my Royal Oak, if the pieces have been pulverized too much will behave like that too. But a nice fresh bag of RO, with nice large size pieces is pretty easy to work...

DAVE!! Great hearing from you!! Lemme guess...apple wood? You do realize that the WSM can cook in the winter time too? No reason to suffer that long. I can't say that I trust my fingertip temperature guide, but I do use it to validate. I'm sure the cook'll go great!